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Pulled Chicken Dijon Maple Sandwich

This sammie checks all the boxes! It's packed with texture from creamy to crunchy, full of flavour and satiating thanks to protein and good fat.
Jun 11, 2021 | Joy McCarthy

Picnic season has begun which means I am making more sandwiches (aka sammies) these days for my crew. My hubby's middle name is "sandwich" so I had to up the ante on my sandwich-making because his creations are epic. I am happy to report that this sammie is epic too!

It doesn't take fancy or complicated ingredients to make an epic sammie, but it does require good quality ingredients and that I've aced.

The bread I used to make this sammie is Stone Mill Bakehouse which is naturally fermented bread and it is a delicious and nourishing vessel for this sammie. Stonemill is a joyous choice because:

There is NOTHING artificial in the bread (or in my recipe!)

  • It is traditionally prepared and naturally fermented which allows the flavour to develop over time creating flavourful and wholesome bread.
  • It is a great source of iron and fibre.
  • It tastes delicious toasted or fresh!

The ingredients in the slaw take this sammie to the next level. It’s packed with vitamin C, B vitamins, magnesium, fibre and phytonutrients. I added pulled chicken for a nice hit of satiating and blood sugar balancing protein.

This sammie checks all the boxes:

  • Packed with flavour and nutrition
  • Kid-friendly
  • Rich in protein and fibre
  • Easy to assemble
  • Naturally fermented sourdough bread - the way bread should be!

Here’s the recipe and this is the exact bread from Stonemill Bakehouse (sourdough rye) I used. 

Mains & Sides
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  • 2 pieces of Stonemill Naturally Fermented Sourdough Rye Bread, Toasted
  • Half an avocado, mashed
  • 2 tbsp grainy dijon mustard
  • 4 tbsp extra-virgin olive oil
  • 1-2 tbsp dark maple syrup
  • 1/2 tsp garlic powder
  • Half a large apple, grated
  • 1 carrot, grated
  • 1/4 of a purple cabbage, shredded
  • Handful sprouts (broccoli, radish or sunflower sprouts)
  • Sea salt to taste
  • 1/2 cup roasted chicken or grilled chicken
  1. Prepare slaw. Using a box grater shred the apple, carrot and purple cabbage or place all ingredients into a small food processor to shred.
  2. To make the dressing, whisk together dijon, olive oil, maple syrup and garlic powder in a bowl. If using a food processor, add the dressing ingredients to the chopped ingredients and blitz together. Set aside.
  3. Mash avocado onto one side of toasted bread.
  4. Place spoonfuls of slaw on to the other piece of toasted bread.
  5. Top with pulled chicken and sprouts. Enjoy!


Serves 1

I hope you enjoy this! 

Joy xo

PS. This post is sponsored by Stonemill Bakehouse but all opinions are my own. :)

Kat   •   June 14, 2021

It’s so delicious! Just made it, and the coleslaw makes it so yummy πŸ˜‹ Thank you Joy, I love your recipes

Joy McCarthy   •   June 15, 2021

Nancy   •   June 15, 2021

The flavour combinations in this sandwich are delicious! Thanks for sharing Joy.

Joy McCarthy   •   June 15, 2021

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