Name: Chicken sandwiches Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Western
Ingredients: 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); 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; Salted butter, for spreading on bread; 20 slices white sandwich bread, day-old (or more slices for less filling) (Note 5)

Description

These chicken sandwiches are a gourmet deli-style treat perfect for gatherings, picnics, or lunch boxes. The secret to their deliciousness lies in finely shredded chicken mixed with a creamy mayo and sour cream sauce, complemented by crunchy walnuts.

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)

Cook Mode Prevent your screen from going dark

Instructions

Shred the chicken: Finely shred the chicken using a stand-mixer or handheld beater.
Mix the sauce: Combine mayo, sour cream, mustard, lemon juice, spices until smooth.
Combine filling: Mix sauce with chicken, walnuts, celery, onion, pickle, and dill.
Assemble sandwiches: Spread butter on bread slices, fill with chicken mixture, cut, and serve.

Notes

Chicken can be store-bought or homemade, seasoned well for flavor.
Walnuts add a gourmet touch but can be substituted with cashews or pecans.
Dill is a key herb for flavor, but parsley can be used as a substitute.
Mayo brands can vary; S&W, Kewpie, or Hellman’s are recommended.
Use day-old white sandwich bread for the best texture.
Adjust filling amount based on desired sandwich size – deli standard, generous, or lunchbox size.
Store sandwiches in the fridge for up to 3 days for optimal flavor.

Prep Time: 15 minutes
Category: Finger Food, Lunch, Party Food
Method: Mixing, Assembling
Cuisine: Western