Chicken sandwiches
Delicious chicken sandwiches made with seasoned roast chicken, fresh vegetables, and a creamy sauce, perfect for lunch or a snack.
Equipment
- Stand Mixer
- whisk
- bowl
Ingredients
Filling
- 500 g cooked chicken meat from roast chicken (Note 1)
- 1 stem celery sliced 3mm/0.1″ thick then into 0.5cm/0.2″ pieces
- 1 stem green onion finely sliced
- ¾ cup walnuts roughly chopped (Note 2)
- 3 tablespoon cornichon/dill pickle finely chopped
- 1 ½ tablespoon dill (Note 3)
Sauce
- ⅔ cup whole egg mayonnaise (S&W best in Aus, Note 4)
- ⅔ cup sour cream (sub full fat yogurt)
- 2 teaspoon Dijon mustard
- 1 ½ tablespoon lemon juice (sub white wine or cider vinegar)
- ½ teaspoon onion powder (or more garlic powder)
- ¼ teaspoon garlic powder (or more onion powder)
- ¾ teaspoon cooking/kosher salt
- ¼ teaspoon black pepper
Sandwiches
- Salted butter for spreading on bread
- 20 slices white sandwich bread day-old, or more slices for less filling (Note 5)
Instructions
Preparation
- Shred the chicken as finely as you can using a stand-mixer or handheld beater.
- 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.
- Remove crusts if desired and cut in half. Refrigerate sandwiches before slicing for neat cuts.
- Serve on platters with green fluffage, if desired!
Notes
Filling keeps for 3 days in the fridge, flavor improves overnight.
Nutrition
Serving: 1sandwichCalories: 350kcalCarbohydrates: 35gProtein: 20gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 450mgPotassium: 300mgFiber: 2gSugar: 4gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 1mg
Tried this recipe?Let us know how it was!