This chicken sandwich deli meat takes just a handful of simple ingredients to make and is healthy and delicious! It is the perfect alternative to store-bought deli meat and is lower in salt, lower in cost, and has no weird preservatives!

Reader Testimonial: "Yessss! This recipe came out wonderful and it had such a lovely flavor. I can enjoy sandwiches again!! We do everything from scratch do avoid any chemicals in our foods. So glad I decided to make this recipe. Definitely a keeper!" - Cas

Did you know that you can make your own sandwich deli meat at home?

And that you can make it with something as simple and as readily available as chicken breast?

Slices of pepper crusted deli meat on a wooden cutting board

You don't need to make those giant deli loaves they have in the market, nor do you need a giant meat slicer.

All it takes is 5 ingredients, some patience, and a very sharp knife and you are winning!

Preparing and Curing

This deli meat is prepared using the Torihamu method, which I learned about through Just Bento's Homemade Chicken "Ham" recipe*. It involves marinating the chicken breasts for at least 24 hours in salt, honey, and other seasonings. The purpose of this step is not only to flavor the meat, but also to give the meat a slightly longer refrigerator "shelf life". Call it a homemade way of curing the meat, but without any chemical preservatives!

The marinade is made of honey, salt, onion powder, and garlic powder, and will be a very thick paste-like consistency. It might seem as if there's not very much to coat two chicken breasts, but never fear!

Spread the marinade all over the chicken breasts (I find that using my hands work best), and then place everything in a zip top bag (I use a quart-sized freezer bag). Squeeze out as much air as possible before sealing the bag and let the chicken hang out in the fridge for 2-3 days.

After the 2-3 day curing period is done, it's time to rinse the chicken and let it soak in a water bath for a bit. This additional step of soaking the meat in water before roasting is to desalinate the chicken, or remove some of the excess salt, while also balancing out the flavors.

Pat the chicken breasts dry and then simply roast them as is, or coat them in herbs, spices, ground black pepper, etc.

Cooking and Slicing

An important detail in this recipe is to roast the chicken breasts low and slow as it ensures the meat doesn't dry out and become tough. You could roast the chicken breast at a higher temperature for a shorter amount of time, but in the case of this deli meat, you don't want to rush it.

A roasted pepper crusted chicken breast next to a roasted regular chicken breast on a baking pan for deli meat

After roasting, let the chicken cool down to room temperature before storing in the fridge, waiting to slice it after they are completely chilled. And VOILA!

For those of you wondering how to slice them thin without an actual meat slicer, I use a sushi knife as you can see pictured below. The blade is thinner than regular knives, and I think the holes in the blade and the nonstick surface contribute to not grabbing the meat as you slice. I also don't rush the slicing...going a bit slower gives you greater control and it's helps get those nice thin slices.

An image on the left showing a knife slicing regular roasted chicken, and an image on the right showing a knife slicing pepper crusted chicken for deli meat

I've used chicken for this recipe because chicken breast is readily available in the grocery store at any time of the year. It's also easy to handle (compared to a big turkey breast) and yields a decent amount of sliced meat without feeling like you have too much.

Slices of roasted chicken breast deli meat on a wooden cutting board

Also, as you can see from these photos, if you make two chicken breasts at once, you can make each one a different flavor!

Both chicken breasts started in the same marinade, in the same bag. But then I coated one in crushed black pepper because it is super tasty and we are all fans of pepper-crusted deli meat! You could do the same, or coat the chicken breast with spices or finely-chopped herbs for that added bit of flavor. I have also, in the absence of garlic powder, added Italian seasoning to the marinade, which imparted a delicious flavor to the meat. So you can play around a bit!

While my boys love to nibble on the meat straight from the fridge from a snack, let's not forget that it makes for awesome sandwiches, especially with homemade gluten-free bread, like my Soft Homemade Gluten-Free Bread pictured here!

Pepper crusted deli meat next to a sandwich on a wooden cutting board

A sandwich isn't complete with a nice stack of thinly sliced deli meat, but sandwich meat can be expensive, and this is especially the case here in Hong Kong where so much of the food is imported. Aside from cost, deli meat often contains ingredients you don't want, like too much salt and nitrates. But with this recipe, you don't have to worry about things like that any more!

This has got to be one of my favorite recipes that I make all the time. Easy, tasty, and healthier and more affordable than store-bought deli meat...what's not to love?

~ Lisa.

Watch How To Make It