Chicken sandwiches

Name: Chicken sandwiches
Prep time: 15 min
Yield: 10 sandwiches
Ingredients: 500g/ 1 lb cooked chicken meat from 1 large store bought roast chicken; 1 celery stem; 1 green onion stem; 3/4 cup walnuts; 3 tbsp finely chopped cornichon/dill pickle; 1 1/2 tbsp finely chopped dill; 2/3 cup whole egg mayonnaise; 2/3 cup sour cream; 2 tsp Dijon mustard; 1 1/2 tbsp lemon juice; 1/2 tsp onion powder; 1/4 tsp garlic powder; 3/4 tsp cooking/kosher salt; 1/4 tsp black pepper; salted butter; 20 lices white sandwich bread, day-old

User Reviews

5.0

225 reviews

Excellent

Prep Time
15 mins
Servings
10 sandwiches
Course
Snacks, Lunch
Cuisine
American

Chicken sandwiches

Kai Walton

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Recipe video above. The secret to the best chicken sandwiches like the ones you get from gourmet deli? Shred the chicken as finely as you can (stand-mixer is best!). Use mayo + sour cream so the sauce isn't too greasy. Plus a handful of walnuts!Great platter food for gatherings, picnics and lunch boxes.Makes 10 deli-style sandwiches, 8 very generously filled sandwiches, or 15 normal lunchbox sandwiches (Note 6).

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Ingredients

Servings

Filling:

500g/ 1 lb cooked chicken meat from 1 large store bought roast chicken (Note 1)
1 celery stem , sliced 3mm/0.1" thick then into 0.5cm/0.2" pieces
1 green onion stem , finely sliced
3/4 cup walnuts , roughly chopped (Note 2)
3 tbsp finely chopped cornichon/dill pickle
1 1/2 tbsp finely chopped dill (Note 3)

Sauce:

2/3 cup whole egg mayonnaise (S&W best in Aus, Note 4)
2/3 cup sour cream (sub full fat yogurt)
2 tsp Dijon mustard
1 1/2 tbsp lemon juice (sub white wine or cider vinegar)
1/2 tsp onion powder (or more garlic powder)
1/4 tsp garlic powder (or more onion powder)
3/4 tsp cooking/kosher salt
1/4 tsp black pepper

Sandwiches:

salted butter , for spreading on bread
20 lices white sandwich bread, day-old, (or more slices for less filling) (Note 5)

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Instructions

Shred the chicken as finely as you can. The best method is using a stand-mixer. Just put the meat in the bowl with the paddle attachment and mix on medium speed until it's really finely shredded (~ 1 minute). Else use a handheld beater or your hands.
Mix the Sauce ingredients in a bowl until smooth - use a whisk if needed.
Pour Sauce over the chicken. Add remaining Filling ingredients. Stir until combined.
Spread bread with butter. Spread with Filling (see below for amount).
Remove crusts if desired (for the authentic "gourmet" experience!) and cut in half. (Tip: For really neat cuts, refrigerate sandwiches before slicing so Filling firms up).
Serve on platters littered with green fluffage, if desired!

Filling quantities (Note 6)

Chicken filling per sandwich:- Deli standard (recommended): 100g / 1/2 cup (makes 10 sandwiches)- Very generous: 130g / 1/2 cup (makes 8)- Everyday lunchbox: 80g (1/3 cup) (makes 15).

Notes

Chicken - It's ok! You can use store bought roast chicken! Bonus: The flesh is seasoned all the way through. Make your own - use this Brined Roast Chicken.
If using homemade plain cooked chicken, toss 1 teaspoon extra salt through the shredded chicken. Use my Foolproof Poached Chicken Breast recipe. Cool, then roughly shred into large pieces with hands before blitzing in stand-mixer.
No scales? 500g/1 lb chicken once finely shredded is just shy of 4 cups, lightly packed (ie don't jam it in to measure).
Walnuts is the classic nut addition for "gourmet deli-style" chicken sandwiches and adds a touch of special. Love how it softens and melds into the filling. Best subs: cashews, macadamia nuts or pecans. Else, leave it out.
Dill is also another secret ingredient that makes these "gourmet deli-style". No other herb will provide the same flavour so if you don't have it / like it, just leave it out. (Parsley can be used for a bit of green colour but won't add flavour).
Mayo - S&W is best in Australia. Kewpie is the next best, followed by Hellman's. I find others too sweet, too vinegary - who me, fussy? :)
Bread - Hot tip for Aussies: Bakers Delight white sandwich bread sliced standard thickness (not extra thick) is best for softness but not so crazy soft it gets squished! Best to get it the day before so it's not quite as soft, makes it easier to spread the chicken on it.
Filling amount - It's a rich filling, don't need to go crazy with it.
Storage - Keeps for 3 days in the fridge, assembled or filling only. Filling flavour gets even better overnight!
1/2 cup (100g) per sandwich is generous and makes a filling sandwich, even for someone with a "robust" appetite like myself! Makes 10.
Normal lunchbox size sandwich - 1/3 cup (80g) is sufficient, makes 15.
Mega sandwich - pile on as much as you want!