Chicken Sandwich Patties

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Chicken patties made easy with canned chicken perfect for copycat Burger King Original Chicken Sandwiches or chicken burgers.

Author: Mandy Rivers | Published: 9/9/26

These pan-fried chicken patties are perfect for quick meals or when you're craving fast-food! They are made with canned white meat chicken breast in the same way you'd make salmon patties.  

There are two things we have to discuss about how this recipe came to be: 1) the old recipe of mine that sparked this one into creation, and 2) the perfection that is Burger King's Original Chicken Sandwich (and the missing perfect bites since they stopped cutting them in half at an angle.. seriously BK, why?).

OK, now's when I convince you to try this recipe with canned chicken!

SERIOSULY, CANNED CHICKEN?

Yes! Canned chicken! Many years ago, I came up with a recipe for Crispy Chicken Fritters which are pretty-much the same thing as Salmon Patties (or "croquettes") using canned chicken instead of canned salmon.

The recipe is a huge hit - one of my Top 10 here on the blog AND with my family! I often shape the fritters into smaller pieces like chicken nuggets, or I make them into larger, thinner patties to be used in sandwiches (like chicken "burgers").

Canned chicken is perfect when recreating chicken nuggets and many fast-food sandwiches because, when prepared like this recipe, it perfectly mimics the processed chicken (but this recipe uses 100% chicken breast meat not the... whatever they make theirs out of).

WHY BURGER KING'S ORIGINAL CHICKEN SANDWICH?

Because it's a classic and a favorite! Burger King and most other fast food restaurants have better quality chicken sandwiches that use whole filets of chicken breast but that processed, fried giant chicken nugget on that long, soft sesame seed roll with only shredded lettuce and mayo just hits different!

As a decades-long connoisseur of the classic, when I talk with anyone else as passionate as I am about it, the same subject always comes up - the points! Or, I should say, the missing points. 

Burger King used to cut the sandwich in half at a sharp angle which yielded two perfect, pointed bites (one on each half). I can offer no scientific reason why those two bites were the best of the entire sandwich but, if you know, you know. They no longer cut the sandwich in half so I get EXTRA excited to make my own so I can cut them in half at an angle, the way God intended.

IMPORTANT NOTES ON SHAPING THE PATTIES

• Shaping the patties into the elongated, oval(ish) shape can take some finessing. Because they are long, you have to handle them carefully to ensure they don't break in the middle. You will likely need to reshape them a bit after coating in panko.
• The easiest route is to shape them into circle-shaped patties then use traditional soft, round hamburger buns (but if you're after the elusive BKOCS perfect point-bites, it's totally worth the extra care needed to make the elongated patties!).
• This recipe makes 4 BIG patties. I tried making 6 smaller elongated patties but they are just too thin to hold their shape. If you'd like to make 6 patties, you will need to shape them into circles.

7 FAQ ON THE RECIPE

1. Can I make these in an air-fryer?  I imagine you can but you'll need to spray the panko-coated patties liberally with cooking spray or oil. You may even consider using Shake n' Bake to coat them since it already has oil in it.

2. Can these be frozen?  Yes!! Place the shaped patties onto a plate or pan then freeze until firm. Once frozen, move the patties to a zip-top bag then freeze up to 3 months. Cook from frozen the same way as the recipe below.

3. Can I use regular bread crumbs instead of panko?  I'm not sure. Technically, bread crumbs are bread crumbs but the amount you need will change since traditional bread crumbs are more dense. I'd use 1/3 cup in both the panade and when mixing into the chicken (vs 1/2 panko in the recipe).

4. What if my patties won't keep their shape when forming?  Add a few more tablespoons of panko then try again. If the chicken isn't drained very well, you may need more panko.

5. Why (oh, God, WHY??) is sugar in the recipe?  To recreate the fast food flavor. I know it seems odd but the sugar rounds out all the savory notes in the chicken. Just trust me!

6. Can I use regular yellow mustard?  You can (and it will be fine) but anticipate that your chicken will have a yellow hue (again, it will be fine!).

7. Why is this recipe so different than the original recipe for Crispy Chicken Fritters?  I wanted the patties to be as much like Burger King's as possible so we need the panade for structure and moisture. The sugar and spices are to mimic the flavor. 

TIPS FOR MAKING SANDWICHES

• Once assembled, wrap each sandwich in wax paper so the heat from the chicken patties will steam the buns (just like fast-food restaurants do!)
• If you don't want to wrap the sandwiches, consider toasting the bread under the broiler or microwaving the buns a bit.
• Burger King's Original Chicken Sandwich only has mayo and shredded lettuce but dill pickle slices are excellent on these too!
• If you'd like to add cheese, butter the bread (like Chick-Fil-A) or add any other sandwich ingredients, go for it!
• I usually serve these with frozen fries or Perfect Roasted Potato Wedges which means I pull out my Shut Yo' Mouth Sauce and the sauce is DELICIOUS on these sandwiches! 

Recipe for Chicken Sandwich Patties

Chicken Sandwich Patties

Yield: 4 Servings

Author: Mandy Rivers

Prep time: 15 MinCook time: 5 MinTotal time: 20 Min

Chicken patties made easy with canned chicken perfect for copycat Burger King Original Chicken Sandwiches or chicken burgers.

Ingredients

Chicken Patties

• 2 12.5-oz cans white chunk chicken breast
• 2 cups panko bread crumbs, divided
• 1/4 cup milk
• 2 eggs
• 1 teaspoon Dijon mustard
• 1 1/2 teaspoons sugar
• 1 teaspoon salt
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper

Sandwiches

• 4 soft sub rolls with sesame seeds
• Shredded lettuce
• Mayo
• Wax pape

Instructions

Chicken Patties

1. Add 1/2 cup panko and milk to a small bowl then stir with a fork to make a panade; set aside. 1/2 c. panko, 1/4 c. milk
2. Add chicken to a colander to drain. While in the colander, using a wooden spoon or rubber spatula, stir aggressively to break up the chicken into fine bits and promote thorough draining. 2 cans chicken
3. Combine drained chicken, eggs, sugar, salt and spices to a mixing bowl then stir until thoroughly combined. 2 eggs, 1.5 tsp sugar, 1 tsp each salt & onion powder, 1/2 tsp each garlic and pepper
4. Stir in panade from Step 1.
5. Stir in an additional 1/2 cup panko.
6. Pour remaining cup of panko into a pie plate or paper plate.
7. Portion chicken mixture into 4 elongated patties. Working one at a time, place patties into plate with panko then press down a little. Flip patty in panko then press down again. You may need to shape them again after coating in panko - that's OK. Place shaped chicken patties onto wax paper (or anything nonporous so they don't stick) until ready to cook.
8. Heat a large skillet over medium to medium-high heat then add just enough oil to coat the bottom of the pan (non-stick pans work best for this recipe).
9. Once the oil is hot, carefully place chicken patties into pan then cook until sides are starting to brown. Flip chicken patties then continue cooking until nicely browned on each side. Remove from hot pan to a cooling rack or plate lined with paper towels.

Assemble the Sandwiches:

1. Assemble sandwiches with mayo, lettuce and chicken patties.
2. Roll each sandwich in wax paper then eat within 5 minutes.

Notes

• This recipe can absolutely be made into 6 patties instead of 4 (recommended for smaller appetites) but you will need to shape them into circles then serve with round buns. 
• Definitely make the panade in Step 1 first so the milk has time to hydrate the panko. The proteins in the milk will work with the gluten which helps the patties stay moist and keep their shape.
• Use any soft, white elongated buns such as Pepperidge Farm Soft White Hoagie Rolls with Sesame Seeds or Wonder Bread Philly Steak Rolls to recreate the Burger King Original Chicken Sandwich.
• See FAQ section above the recipe card.

Author: Mandy Rivers

https://www.southyourmouth.com/2026/09/chicken-sandwich-patties.html

Images and text © South Your Mouth LLC 2026

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Monte Cristo Party Sliders

Home » Appetizers » Monte Cristo Party Sliders

The ORIGINAL RECIPE for party appetizer sandwiches made with Kings Hawaiian rolls, ham, turkey and cheese baked in a rich buttery topping, dusted with powdered sugar just like the classic Monte Cristo sandwich!

TABLE OF CONTENTS:

1. JUMP TO THE RECIPE
2. WHAT IS A MONTE CRISTO SANDWICH?
3. MORE APPETIZER HAND-HELDS TO TRY

You know those party rolls with ham and cheese that are baked with a buttery poppy seed topping? We always called them “Holiday Ham Rolls” or something like that.

Well, I love them. Other than the fact I end up with poppy seeds all in my teeth and walk around for an hour before I realize I've been laughing like a donkey with my teeth chocked full of black seeds. I’m awesome like that.

Anyway, I’d been trying to think of a new spin on these and decided to make a Monte Cristo version because the classic party rolls are always such a hit I thought it would be fun to try something new!

WHAT IS A MONTE CRISTO SANDWICH?

A classic Monte Cristo is a hot sandwich made with ham, turkey, swiss or gruyère cheese and a little dijon mustard that’s dipped in an egg batter (think French toast) then pan-fried in butter or sometimes deep-fried. It’s always served with its signature dusting of powdered sugar and often accompanied by a little pot of red currant jelly.

Using the original Party Ham Rolls recipe as a starting point, I created a butter mixture to pour over the sandwiches. I added an egg to get the richness from the batter traditional Monte Cristos are dipped in and it was just the right touch. I also added the dijon to the butter instead of smearing it on the bread.

When Husband saw me dusting them with powdered sugar he was very disturbed. He was almost whiny about it, convinced I was ruining something that otherwise looked fantastic. I explained it was a classic flavor combination but he still wasn't convinced and made me set aside a few without powdered sugar. Stubborn goat.

But then he came through again and grabbed one with the powdered sugar and loved it. Like, he really loved it. He even – y’all might want to sit down for this – told me he was wrong and I was right. He commented several times later in the day how that slight little bit of sweetness just “made” the rolls. And when he went back for more much later in the day and the sugar had dissolved so he couldn't see it, he asked, “Where’d the sugar go?!” 

MORE APPETIZER HAND-HELDS TO TRY

HIGH ROLLERS – A swanky, retro pinwheel appetizer recipe made with roast beef, horseradish and cheddar with a little kick and a whole lot of sass.

FIESTA QUESO ROLL-UPS – Easy tortilla pinwheels made with cream cheese, taco seasoning, Rotel, and cheddar cheese that comes together as perfect little cheesy bites with just the right amount of kick!

CHIPOTLE SHRIMP TOSTADA BITES – Mini tostadas with chipotle glazed shrimp and guacamole sprinkled with a confetti of red onion and cilantro! 

SHEET PAN CHEESEBURGER SLIDERS – An easy sheet pan recipe for cheeseburger sliders made in the oven that cooks in one big batch and tastes just like White Castle burgers!

WHITE TRASH SLIDERS – An easy recipe for cheesy sliders made with ground beef, pork sausage and Velveeta cheese.

Recipe for Monte Cristo Party Sliders

Monte Cristo Party Sliders

Yield: 24 servings

Author: Mandy Rivers | South Your Mouth

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

The ORIGINAL RECIPE for party appetizer sandwiches made with Kings Hawaiian rolls, ham, turkey and cheese baked in a rich buttery topping dusted with powdered sugar just like the classic Monte Cristo sandwich!

Ingredients

• 2 packs (12-count each) sweet Hawaiian dinner rolls
• 1/2 pound deli-sliced honey ham
• 1/2 pound deli-sliced smoked turkey
• 1/2 pound swiss cheese, shredded or thinly sliced
• 1/2 cup salted butter, melted
• 1 egg, well beaten
• 2 tablespoons dijon mustard
• Powdered sugar

Instructions

1. Line a 3-quart 13x9 baking pan with aluminum foil and spray very lightly with cooking spray. The aluminum foil is optional but it makes it very easy to remove the rolls from the pan once they’re cooked.
2. Remove rolls from packaging without separating them then slice in half horizontally with a serrated knife (sort of making one giant rectangular hamburger bun). Repeat this process with the second package.
3. Place both bottom portions of rolls side-by-side in the bottom of a 13x9 baking pan (these will fit perfectly in most metal 13x9 pans).
4. Layer ham slices, turkey slices and then cheese evenly over rolls then place the top portion of the rolls on top of cheese.
5. Whisk together melted butter, egg and dijon mustard until well combined then pour over tops of rolls, coating each one. Cover rolls with tented foil (don’t let the foil touch the tops of the rolls) then bake at 350 degrees for 20 minutes. Remove foil and continue baking for 10 more minutes.
6. Remove from oven and let rest 15 minutes. Remove rolls from pan and slice into single servings. When ready to serve, dust with powdered sugar (not before as the powdered sugar will eventually dissolve into the moisture on the rolls).

Notes

• To be even more authentic, you could also consider serving with a little pot of red currant jelly in case anyone wanted to smear a little on their roll!
• Don't fret about cutting the rolls perfectly! You'll notice I didn't do such a hot job cutting the ones pictured here (because the top portion of the rolls is way thicker than the bottom). Whoops!
• Yes, you can omit the powdered sugar BUT these aren't quite the same without it. It's kinda what makes a Monte Cristo a Monte Cristo.

https://www.southyourmouth.com/2014/10/monte-cristo-party-sliders.html

Images and text © South Your Mouth LLC 2014

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High Roller Pinwheel Sandwiches

Home » Appetizers » High Roller Pinwheel Sandwiches

A pinwheel roll-up with roast beef, horseradish, cheddar cheese and a little kick wrapped in tortillas, flatbread or Hye cracker bread.

High Rollers are elevated mini sandwiches made with a combination of ingredients that go together so perfectly, you'll find that you crave them!

Original “Hye” Rollers were made from soft cracker bread, particularly the Hye Quality Bakery brand - hence the name. But since we don’t have such a thing in my neck of the woods, I use tortillas or flatbread and it works beautifully!

If you can find the cracker bread then definitely use it but if not, don't worry a bit! These are plenty delicious on any thing you could make a wrap with.

I call these pinwheels “high” rollers (instead of “hye” rollers) since we don’t have the Hye cracker bread here and because... well... I think these are a little la-tee-da and seem like something a real high roller would nibble on.

They conjure up images of flapper dresses, top hats and long, ebony cigarette holders. And I totally stick my pinky out when I eat them!

You could serve these at your next big girl party or poker night and hand out fake mustaches, plastic monocles and highball cocktails!

MAKING IT YOUR OWN

Classic Hye/High Rollers have roast beef, red onions, cheddar and a creamy spread made with horseradish and garlic.

You can change up the ingredients a bit to suit your tastes BUT keep in mind the roast beef, red onions, cheddar and horseradish are signature to this classic handheld.

I'm sure you could use other classic deli meat in place of the roast beef (pastrami, corned beef, etc.) and most any semi-firm cheese (anything that can be sliced) could be subbed for the cheddar but it's not a Hye/High Roller without the horseradish kick!

INGREDIENTS NEEDED

These pinwheels are made from common sandwich components (roast beef, cheese, form of bread) but the thing that makes them extra special is the creamy spread you'll make. Here's what you'll need to make High Rollers:

• Cream cheese
• Horseradish
• Salt & Pepper
• Garlic Powder
• Cayenne Pepper
• Flatbread or Tortillas
• Baby Spinach 
• Red onion
• Cheddar Cheese
• Roast Beef

MORE HIGHFALUTIN RETRO APPETIZER RECIPES

SOUTHERN SHRIMP DIP - A party pleasing appetizer recipe with shrimp, cream cheese, Cajun seasoning and tons of flavor perfect on crackers. 

PECAN CHEDDAR STRAWBERRY CHEESE RING - Rosalynn Carter’s vintage pecan cheddar cheese ring with strawberry preserves in the center. 

PARMESAN SPINACH BALLS - An easy, crowd-pleasing appetizer recipe using spinach, parmesan cheese and herb stuffing. 

SMOKED SALMON BALL - A retro classic with canned salmon, cream cheese and smoky flavor made into a cheese ball perfect to spread on crackers. 

ITALIAN SAUSAGE STUFFED MUSHROOMS - Whole mushrooms stuffed with a cheesy filling made with Italian sausage and mozzarella. 

Recipe for High Roller Pinwheel Sandwiches

High Roller Pinwheel Sandwiches

Yield: 32 Pieces

Author: Mandy Rivers | South Your Mouth

Prep time: 15 MinInactive time: 4 HourTotal time: 4 H & 15 M

A swanky, retro pinwheel appetizer recipe made with roast beef, horseradish and cheddar with a little kick and a whole lot of sass.

Ingredients

• 8 ounces cream cheese, at room temperature
• 1 tablespoon prepared horseradish
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper
• 4-5 thin flatbread or large flour tortillas
• 2 cups baby spinach leaves
• 1/2 red onion, very thinly sliced
• 8 oz thinly sliced cheddar cheese
• 1 pound thinly sliced roast beef

Instructions

1. Combine cream cheese, horseradish, salt, garlic powder and cayenne pepper then mix until thoroughly combined and smooth.
2. Spread cream cheese mixture completely and evenly on one side of the flatbread or tortilla.
3. Arrange spinach, onion, cheese then roast beef in single layers over the cream cheese mixture covering all but the top 3 inches of the flatbread or tortilla (the “top” being the side that’s farthest away from you).
4. Starting at the “bottom” (side that’s closest to you), roll the flatbread or tortilla tightly. Wrap each roll in plastic wrap then refrigerate for 4 hours (or up to 12 hours).
5. When ready to serve, unwrap rolls then slice into pinwheels about an inch wide.

Notes

If you substitute roast beef with a cured meat such as pastrami or corned beef, reduce the salt to 1/2 teaspoon as the cured meat will be much saltier than roast beef.

https://www.southyourmouth.com/2014/07/high-rollers.html

Images and text © South Your Mouth LLC 2014

appetizer sandwiches, Pinwheel Sandwiches, High Roller Pinwheel Sandwiches, hye Roller Pinwheel Sandwiches, hye, cracker bread, flatbread, tortillas, pinwheels, roll-ups, handheld, sandwiches, appetizers, roast beef, horseradish, red onion, classic, retro, cheddar, spinach, recipe

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Old-Fashioned Pimento Cheese

Home » Side Dishes » Old-Fashioned Pimento Cheese

A simple recipe for classic Southern pimento cheese spread made with cheddar cheese, pimentos, mayo, a little seasoning (and no cream cheese), perfect for sandwiches, burgers, crackers and The Masters!

Updated 6/2/26

I must have been hungry when I went shopping for groceries this week. I spent about $150 more than I usually do AND I decided I needed to buy two pounds of cheddar cheese.

Two POUNDS of cheddar cheese. And enough canned beans to get through a nuclear winter. I don’t know why.

I got home and looked at that mammoth-sized block of cheese and thought well, now what are you going to do with that?

So, I did what any good Southerner would do. I made my Baked Macaroni & Cheese and about a quart of Pimento Cheese.

If you’re not familiar with pimento cheese (sometimes called pimento cheese spread), it’s a creamy sandwich spread made with cheddar cheese, diced pimentos (roasted red peppers), mayo and a little seasoning. Sometimes you see it with diced jalapeños too.

Some more modern pimento cheese recipes are made with cream cheese (to make it creamier), but I’ve found that so long as you shred your own cheese and don’t use the pre-shredded stuff that’s coated with cellulose and other additives to keep it from sticking together, your pimento cheese will be plenty creamy. 

Your granny didn’t make her pimento cheese with cream cheese 50 years ago. And she didn’t use pre-shredded cheese. If she was like mine, she was using that big block of gubment cheese. Trust me, you don’t need cream cheese for creamy pimento cheese. 

The most common way to enjoy pimento cheese is to make sandwiches with it. On white bread. The kind that’s so fresh and soft it sticks to the roof of your mouth. Or you can treat it like an appetizer spread and have it on crackers or celery sticks.

But if you’re really lucky, you’ll have some around when you’re grilling burgers because a pimento cheese cheeseburger is just about one of my favorite things on the planet to eat. The cheese gets all melty and ooey and creamy and gooey and it’s… well… it’s just amazing.

If you’re ever in Columbia, South Carolina, stop by Rockaways on Rosewood Drive for the absolute best pimento cheese burger in the whole wide world. Get that sucker all the way, get a pile of napkins, then enjoy what ought to be considered a rite of passage in the South. 

WHAT TO DO WITH PIMENTO CHEESE

• Use as a sandwich spread (obviously)
• Serve with crackers or celery sticks (still pretty obvious)
• Serve with strawberry jam or red pepper jelly on crackers (seriously SO delicious)
• Mix in chopped pecans then serve with crackers
• Top hamburgers for a Pimento Cheeseburger
• Use as a filling for jalapeno poppers
• Make sliders with King's Hawaiian Rolls
• Use in Tomato Pie instead of cheese and mayo

Oh, I should point out that I have no idea what the proper spelling is. Pimiento and pimento are both acceptable but it could be spelled puhmennah because that’s how everybody says it!

A FEW NOTES ABOUT MAKING THIS PIMENTO CHEESE RECIPE

• I usually use medium cheddar but if you prefer sharp, go for it! 
• Do NOT use pre-shredded cheese to make pimento cheese. Just trust me on this.
• I add a little grated onion to my pimento cheese and I love it! I think it's what *makes* it but you can certainly leave it out if you'd like!
• It will seem like you don’t have enough mayo at first but keep stirring until everything is very well combined and it will come together fine. Definitely add more if desired but don’t add it until everything is mixed well.
• For a creamier texture, let pimento cheese come to room temperature then mix with an electric mixer on low speed until creamy.
• Add diced jalapeños if desired.

Recipe for Old-Fashioned Southern Pimento Cheese

Old-Fashioned Pimento Cheese

Yield: 3 Cups

Author: Mandy Rivers

Prep time: 10 MinTotal time: 10 Min

A simple recipe for classic Southern pimento cheese spread made with cheddar cheese, pimentos, mayo, a little seasoning (and no cream cheese), perfect for sandwiches, burgers, crackers and The Masters!

Ingredients

• 1 pound cheddar cheese
• 1 4-ounce jar pimentos
• 1/4 cup grated onion (optional)
• 1 1/4 cups mayonnaise
• 1/4 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/8 teaspoon white or black pepper

Instructions

1. Shred cheese then add to a large mixing bowl.
2. Drain pimentos very well then dice into small pieces then add to cheese.
3. If using onion, press out any excess liquid (I just squeeze it in the palm of my hand) then add to bowl with cheese.
4. In a separate bowl, combine mayonnaise, salt, cayenne pepper, onion powder and garlic then mix well. Add mayo mixture to cheese then stir until all ingredients are thoroughly incorporated.
5. Taste for seasoning then add more if desired. Refrigerate in an airtight container up to two weeks.

Notes

• I usually use medium cheddar but if you prefer sharp, go for it! 
• Do NOT use pre-shredded cheese to make pimento cheese. Just trust me on this.
• I add a little grated onion to my pimento cheese and I love it! I think it's what *makes* it but you can certainly leave it out if you'd like!
• It will seem like you don’t have enough mayo at first but keep stirring until everything is very well combined and it will come together fine. Definitely add more if desired but don’t add it until everything is mixed well.
• For a creamier texture, let pimento cheese come to room temperature then mix with an electric mixer on low speed until creamy.
• Add diced jalapeños if desired.

https://www.southyourmouth.com/2013/09/pimento-cheese.html

Images and text © South Your Mouth LLC 2013

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