Chicken sandwiches
User Reviews
5
Chicken sandwiches
Description
Chicken sandwiches consist of a filling made by shredding cooked chicken meat finely, preferably using a stand mixer for uniformity. The sauce combines mayonnaise, sour cream, Dijon mustard, lemon juice, and seasonings to create a smooth, tangy base. Chopped celery, green onion, walnuts, cornichons or dill pickles, and fresh dill are stirred into the sauce to add crunch, brightness, and herbal notes.
The filling is spread on buttered white sandwich bread, optionally removing crusts for a neat presentation. Sandwiches can be prepared in different filling quantities, from deli-standard to more generous servings. Chilling assembled sandwiches before cutting helps maintain shape and clean edges.
This recipe suits casual gatherings or packed lunches, offering a rich yet fresh-tasting filling. The walnuts add subtle nutty texture that softens in the mixture, and the dill provides a signature flavor typical of deli-style chicken sandwiches.
Using store-bought roast chicken can save time, with seasoning added if substituting with homemade cooked chicken. Bread choice impacts softness and structure, with day-old white sandwich bread recommended for best spreading and holding the filling. Leftover filling keeps for several days in the refrigerator, improving in flavor overnight.
Ingredients
Filling:
- 500g/ 1 lb chicken meat Note 1, cooked, from 1 large store bought roast chicken
- 1 celery sliced 3mm/0.1" thick then into 0.5cm/0.2" pieces, stem
- 1 green onion finely sliced, stem
- 3/4 cup walnuts , roughly chopped (Note 2)
- 3 tbsp cornichon finely chopped, or dill pickle
- 1 1/2 tbsp dill Note 3, finely chopped
Sauce:
- 2/3 cup mayonnaise S&W best in Aus, Note 4, whole egg
- 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 kosher salt cooking salt
- 1/4 tsp black pepper
Sandwiches:
- butter for spreading on bread, salted
- 20 lices white sandwich bread or more slices for less filling) (Note 5, day-old
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
- Store-bought roast chicken can be used for convenience; if using homemade cooked chicken, add extra salt and shred before mixing.
- Walnuts add a soft nutty texture; alternatives include cashews, macadamia nuts, or pecans, or omit if preferred.
- Dill is a distinct flavor in deli-style chicken sandwiches; omit if disliked, using parsley only for color without strong flavor.
- Use day-old white sandwich bread for better texture and easier spreading; Bakers Delight white sandwich bread sliced standard thickness is recommended for softness.
- Filling amounts can be adjusted for portion size, from 80g to 130g per sandwich depending on appetite.
- Assembled sandwiches store up to 3 days in the fridge; flavor improves when filling sits overnight.
User Reviews
Overall Rating
5
You'll Also Love
