A really good grilled chicken salad sandwich is something I've rarely had in the US.  I remember as a young child in South Africa, I used to go to a deparment store called John Orrs with my mother.  John Orrs had a wonderful restaurant.  After shopping, it was a tradition for my mother and I to have afternoon tea.  I always ordered the grilled chicken salad sandwich to go with my tea.  

The chicken salad was different from what you get here in the States.  I think it was juicier with just the right amount of tanginess and crunch.  The bread was grilled almost like a panini except without the cheese.  Here are a few tips for a good grilled sandwich that you can do without a panini maker.  This is also an excellent way to "repurpose" your leftover grilled rotisserie chicken!

Tips:

Shred your chicken either with 2 forks or by hand.  You do not have to cut it with a knife.

For the crunch, I add small diced celery.  First cut your celery stalks lengthwise before cutting it crosswise

I am partial to Miracle Whip rather than Mayonnaise because there is more of a tang in the Miracle Whip. I also add either milk, plain yoghurt or my amazing new discovery, kefir to the chicken to get the salad moist and juicy.

Melt some butter in the skillet / pan when griiling your sandwich to get that butter taste in the bread.  It is easier than spreading butter on the bread!

Shred lettuce and add it to the sandwich after grilling for an extra crunch.

So delicious and juicy!  The crust is crisp and buttery, the chicken is moist and juicy with a crunch from the celery and lettuce.  Let me know what you think in the comment section.