Chicken Francese at Rubirosa
The chicken breast is first dipped in a light egg wash and flour giving it a thin coating, then is sautéed with white wine, lemon, and probably lots of butter. It's juicy, like napkin-required juicy, but the thick loaf, which Rubirosa gets from nearby Parisi Bakery, also takes on some of the soaking duties. There's a bunch of sautéed garlic thrown onto the loaf along with finely chopped parsley. This lives in that special realm reserved for truly amazing chicken sandwiches.
Rubirosa Sandwich at Rubirosa
The crown jewel is a cutlet of well-seasoned, slightly lemony brick-pressed chicken that blows other sandwich-bound chicken out of the water. Every component brings something to the table, from the sweet roasted peppers to the oily pesto spread that graces a lightly toasted semolina roll.
Chicken Parm at Parm
The Torrisi boys make one of the best chicken parms we have the pleasure to know, with an assertive, bright, and zesty tomato sauce, plenty of well-melted mozz, and a springy, absorbent hero roll from Parisi Bakery down the street. New York Italian doesn't get better than this.
Fried Chicken at Bobwhite Lunch and Supper Counter
The Southern classic fried chicken is served on a soft, lightly toasted bun with a smattering of sweet pickles. The well-seasoned chicken breast is moist and tender, the crust a lot like a fast food fried chicken sandwich—fitting for when that craving strikes—but elevated, all at the same time.
Rotisserie Chicken Sandwich at Foragers City Grocer
The mostly dark meat Rotisserie Chicken is incredibly juicy, and it actually tastes like a chicken that walked around a little. A mild garlic mayo ups the moist and savory factors while delicious caramelized onions add a pleasant sweetness. The delicate helping of greens inside, slightly wilted by the heat of the chicken, are a surprise bonus. Note to sandwicheries: more slightly wilted greens, please! Especially if they're slicked with shmaltz.
Chicken Sandwich at Sheep Station
Creamy, slightly salted avocado purée is smeared on the top ciabatta; on the bottom, there's a lime-curry mayo. The chicken is grilled, chopped and tossed with more of the mayo, enough to lightly coat the pieces but not overwhelm. All are the perfect creamy counterparts to the chicken.
Chicken Katsu Sandwich at Tebaya
The shop specializes in deep-fried chicken, and it's clear that they know what they're doing. The outside of this chicken katsu is dark brown, crunchy and salty, while the chicken inside stays moist and full of flavor. There's a nice drenching of miso-laced sauce and a very thin layer of slaw, all on a squishy bun that's just right for soaking up all the sauce.
Arepa at Coppelia
A large mound of shredded chicken is smothered in a sweet and spicy tomato sauce. The chicken is moist and plentiful, and small chunks of avocado provide a creamy and cooling element. The crisp, corny arepa shell is a great change from the usual bread.
Pollo Rostizado Torta at La Esquina
The tart acidity of the citrus-rubbed rotisserie chicken contrasts with the punchy spice of the chipotle mayo slathered generously on the crusty baguette. The chicken is quite tender; the arugula, shaved red onion, and tomato provide a welcome freshness and crunch, while the avocado lends a buttery note.
Harissa Honey Roasted Chicken at The Smile
The chicken itself is plenty moist and well-seasoned, and the peppers play beautifully with the pungent-spicy notes of the harissa. A bit of manchego adds a nutty bite, but more important is the preserved lemon mayo, adding a curiously complex acidity to the whole thing. It's a fine sandwich indeed.
Chicken Tender Sandwich at Radish
The long, slim tenders are nicely crisped and pretty substantial, their insides tasting like good white meat chicken rather than reconstituted chicken sponge. It pairs well with sharp, peppery horseradish and arugula, with a slim roll that's easy to bite through, letting chicken and fixin's take center stage.
Chicken Sandwich at James
The shredded poached chicken in this guy is absolutely blanketed in melted brie, and the two fuse into a salty, fatty core in which every morsel is totally saturated with cheese. If every chicken sandwich tasted like this, we'd have an awful lot more of them in our lives.
Pistachio Chicken on Brioche at Dominique Ansel Bakery
This chicken salad is anything but ordinary. It's mixed with a good balance of housemade mayonnaise and a dab of Dijon mustard. Tiny snippets of chive are folded in for color and bite, as well as toasted pistachios. The chopped pistachios complement the salad perfectly, rounding it out with a bit of crunch. When tucked into a fresh house-baked brioche—a decidedly buttery plush round—this goes down easy.
The 'Buffalo' at Luscious Foods
If you eat buffalo wings for the sloppy mouthfuls of hot sauce and blue cheese, this sandwich is for you. Chicken, hot sauce, and blue cheese all mingle in every bite, kept in line by a griddled ciabatta. Tasty? We'd say so.