Over the past two decades, demand for fresh and ready to eat foods contain high nutritional value and preservatives and additives free increased. Effect of packaging type has found a special place In the safety and regulatory debate Due to urbanization and increasing consumption of fast foods such as cold sandwiches And existence of high sensitivity in keeping hygiene principles in the processing of the product. Cold sandwiches are ready to eat cold food, that they have some ingredients like bread, sausage, ham, fillet, chicken nugget, cheese, vegetables, butter, jam, tuna and etc. Cold sandwiches packaging filled with the gas mixture of N 2 , CO 2 , O 2 , and they consumed after cold storage and distribution. Cold Sandwiches Chicken nugget is highly perishable and has a short shelf life. Therefore, must use an effective method to inhibit microbial growth and decay is delayed to increase shelf life. Among the most effective methods for achieving this goal is the use of modified atmosphere packaging (Modified Atmosphere Packaging). In this study modified atmosphere packaging was used to increase shelf-life of cold sandwiches of chicken nugget. To achieve this purpose, we prepare sandwiches with 225g weigh including 100grams bread, 75grams chicken nugget, 25 grams cabbage pickles. The sandwich packed with polypropylene, polyethylene and cellophane bags with the size of 30 × 10 cm and three control atmosphere type including first 5% oxygen,21%carbon dioxide and74% nitrogen, second,10% oxygen,40% carbon dioxide and 50% nitrogen and the last type of controlled atmosphere was air. The bags of sandwiches stored in 5?C for 14 days. During storage time microbial, chemical and physical characteristics of sandwiches including total count, yeasts and mold counts, color, acidity, pH, moisture, water activities (aw), texture, peroxide number and gas composition of packaging space analysed with 2 days interval. Statistical analyse of the results of the evaluation of biological and physicochemical characteristics of cold sandwiches, chicken nugget revealed With the increase of oxygen in the sandwiches bag, the growth rate of bacteria, yeasts and molds increased during storage. On the contrary, with the increase of carbon dioxide gas in a closed space, the growth rate of bacteria, yeasts and molds becomes slower during storage time. Also, the physicochemical properties of the product were found to be significantly changed during storage time. Keywords : Modified atmosphere packaging. Cold Sandwiches Chicken nugget. Physical and chemical characteristics. Microbial growth