How to Make Sandwiches for Dinner With a Little Leftover Roast Chicken

When there’s only a little chicken left from Sunday dinner, a can of white beans and the bread you already have can help fill Monday’s sandwiches.

A few pieces of roast chicken can look like lunch for one when you open the fridge after work. Set out the bread first. Once you’ve divided the chicken among the sandwiches, you can see what else dinner needs.

Food writer Pati Jinich describes a Sunday roast that becomes Monday’s tortas, or Mexican sandwiches, in her family meal plan for Epicurious. If you have less chicken than you’d usually put in a sandwich, try spreading mashed white beans on the bread before adding the meat. You can use the rolls or sliced bread you already have. www.epicurious.com

Set aside Monday’s portion while clearing the table

If there’s chicken left once everyone has eaten, take the meat off the bones as you pack it away. It’s easier to see how much you have once the bones are out of the way. A piece of breast can be sliced for sandwiches. Smaller pieces from around the thighs can go in the same container and be divided among the rolls later.

Pack the chicken in a shallow container and refrigerate it promptly. Keep any vegetables you plan to serve cold, such as sliced cabbage or cucumber, in a separate container. That way, if you decide to serve the chicken warm, you can heat it on its own. The USDA advises refrigerating leftovers within two hours. www.publicnow.com

If the family finishes the roast on Sunday, Monday can still be sandwich night. Check the cupboard for beans and the fridge for cheese before adding more chicken to the shopping list. Mashed beans and sliced cheese can fill the same rolls, with whatever vegetables you have on the side.

Divide the chicken before you fill the bread

Lay out the bread for everyone who’s eating and portion the chicken before you assemble the sandwiches. Cut thick pieces into thin slices or pull them apart with a fork so they spread across the bread. If one sandwich needs to be smaller, set that portion aside now while you can see what’s available for the others.

Drain the white beans and mash a few spoonfuls with a fork. If they’re too dry to spread, stir in a little water. Taste the chicken before adding salt to the beans. A roast that was well seasoned the first night may already bring enough salt to the sandwich.

If some of Sunday’s vegetables are left, decide which ones will fit inside the bread. A roasted carrot can be sliced lengthwise so it lies flat. A thick piece of potato might be easier to serve on the plate. If you have only a few pieces of each, you can split them among the plates while you’re getting the bread ready.

Use the bread you already have

A crusty roll is one option. Sandwich bread or spare hamburger buns will work for a weeknight version. Toast softer bread if you’re using a moist filling. For a child who has trouble biting through a thick roll, use sliced bread and cut the sandwich in half.

Take a bite of the chicken before deciding what else goes in. If it’s dry, toss it with a little plain yogurt or mayonnaise for a cold sandwich. If it’s already moist, a few slices of cucumber can give the sandwich some crunch. Pat the cucumber dry first if the sandwiches will sit while everyone gets to the table.

For a warm dinner, reheat only the portion of chicken you’re about to use. A small splash of water in the skillet can help keep it from drying out. Check the reheated chicken with a food thermometer. The USDA advises reheating leftovers to 165°F. www.publicnow.com

Assemble each sandwich when someone’s ready to eat

Some evenings, one child eats before practice and another gets home later. If that’s how the night is going, assemble the first sandwich when it’s needed and keep the rest of the chicken refrigerated. Leave the rolls uncut until the next person is ready to eat, or toast individual slices as you go.

For younger children, you can serve the chicken and bread separately. A small spoonful of beans and some of the vegetables on the side give them the same dinner in pieces they can pick up or eat with a fork. Put pickles on the table so each person can decide whether to add them.

If you’re packing dinner to take with you, keep the chicken chilled in an insulated bag with a cold pack and carry the bread separately. Pack the vegetables in a small container so they stay out of the bread, too. When it’s time to eat, spread the beans on the roll and add the chicken.