3 Ways to Make Ohio Shredded Chicken Sandwiches

Summer in Ohio means it’s prime time for that staple of potlucks and graduation parties: the shredded chicken sandwich. Pete Dorley, president of Lima-based Keystone Meats, can help with that, but first one bit of advice: Don’t fear the can. His family’s business has been canning small-batch meats since 1964, adding only sea salt. The company also creates shredded chicken sandwich recipes that put different spins on the Ohio classic and shares them on its website. “I tend to be a traditionalist,” Dorley says of his favorite version, “and stick to my shredded chicken sandwiches made with cream of chicken condensed soup and crunched-up Ritz crackers.” 

For more information and additional recipes, visit keystonemeats.com. Each recipe below serves 6. 

1. Honey Mustard Shredded Chicken Sandwich

INGREDIENTS
 28-ounce can Keystone chicken
1/2 cup honey
4 tablespoons whole grain Dijon mustard
1/4 cup diced onion
1/4 cup water
6 fresh buns
Salt and pepper to taste

DIRECTIONS
Mix honey, mustard, onions and water. Pour mixture into large saucepan. Add Keystone chicken to saucepan and combine. Cook on medium for 10 minutes, stirring periodically until heated through. Scoop onto buns and serve. 

2. Mexican Shredded Chicken Sandwich

INGREDIENTS
28-ounce can Keystone chicken
2/3 cup salsa verde
3 cups chunky salsa
2 teaspoons chili powder
1 medium yellow onion, thinly sliced
1 tablespoon olive oil
3/4 cup water
6 fresh buns
Salt and pepper to taste

DIRECTIONS
Heat oil in a large nonstick skillet over medium heat. Add the onions and chili powder. Cook for 5 to 10 minutes, stirring frequently until the onions are softened and browned. Add water, lower the heat and add chicken, salsa verde and chunky salsa. Cook on medium about 3 to 5 minutes, stirring periodically until heated throughout. Scoop onto buns and serve.


3. Bitz of Ritz Shredded Chicken Sandwich

INGREDIENTS
28-ounce can Keystone chicken
1 can (10.75 ounce) cream of chicken or mushroom soup
1 cup sour cream or plain Greek yogurt
1 sleeve of Ritz crackers, crushed
3/4 stick butter, melted
6 fresh buns
Salt and pepper to taste

DIRECTONS
In a large bowl, mix the soup and the sour cream until well blended. Fold in the chicken and put mixture into a large fry pan. Top with cracker crumbs. Drizzle melted butter over the top of the crumbs. Cook on medium for 10 minutes, stirring periodically until heated throughout. Scoop onto buns and serve.