Never underestimate the power of great chicken sandwiches! Excellent platter for gatherings, picnics and work lunches. My secrets? Fresh dill, a handful of walnuts and shred the chicken really finely using a stand-mixer or electric beater. Yes, really.
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Chicken sandwiches
If you’ve ever wondered why those chicken sandwiches from “that gourmet deli” are so coveted and command such high prices, the answer lies not just in the secret mix of ingredients for the filling but also in the texture of the chicken.
“It’s so soft and just melts in your mouth!“, friends have observed.
The secret? Shredding the chicken super, super finely, until it’s basically crumbly, using a stand-mixer. This makes the chicken sandwich filling soft and creamy because you don’t have chewy chunks of chicken in it.
No stand-mixer? No worries! Use a hand-held beater or a little patience and your hands. 🙂
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Chicken sandwiches
Ingredients
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 slices white sandwich bread, day-old, (or more slices for less filling) (Note 5)
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).
Recipe Notes:
- 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!
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