Creamy, Crunchy, Delicious (Print Version)
# Ingredients:
→ Filling
01 -
500g cooked chicken meat (from 1 large roast chicken)
02 -
1 celery stem, finely chopped
03 -
1 green onion stem, finely sliced
04 -
75g walnuts, roughly chopped
05 -
3 tbsp finely chopped cornichon or dill pickle
06 -
1 tbsp finely chopped dill
→ Sauce
07 -
160g whole egg mayonnaise
08 -
160g sour cream (or full-fat yogurt)
09 -
2 tsp Dijon mustard
10 -
1 tbsp lemon juice (or white wine vinegar)
11 -
½ tsp onion powder
12 -
¼ tsp garlic powder
13 -
¾ tsp cooking/kosher salt
14 -
¼ tsp black pepper
→ Sandwiches
15 -
Salted butter, for spreading
16 -
20 slices white sandwich bread (preferably day-old)
# Instructions:
01 -
Shred the cooked chicken into small pieces using a stand mixer or your hands.
02 -
In a bowl, mix the mayonnaise, sour cream, Dijon mustard, lemon juice, onion powder, garlic powder, salt, and pepper until smooth and creamy.
03 -
Add the sauce to the shredded chicken and mix well. Then, stir in the celery, green onion, walnuts, pickle, and dill.
04 -
Butter both sides of each bread slice to prevent sogginess and add extra flavor.
05 -
Spread the chicken filling evenly on one slice of bread and top with another slice. Press gently to seal.
06 -
Cut off the crusts if desired, then slice the sandwiches in half. Serve immediately or chill for 15-30 minutes for firmer filling and cleaner slices.
# Notes:
01 -
Shred the chicken finely for a smoother texture. Use a stand mixer or beater for quick and even shredding.
02 -
Chill the sandwiches before cutting to make the filling firmer and get cleaner slices.
03 -
Day-old bread works best—it holds the filling and butter without getting soggy.
04 -
For a deli-style sandwich, use 100g (½ cup) of filling per sandwich. Add more if you prefer a heftier sandwich.
05 -
Add fresh greens like arugula or spinach for extra flavor and a fresh touch.