Why Make This Recipe
Chicken sandwiches are a classic favorite for many. They are not only delicious but also easy to prepare. Whether you are having a picnic, a party, or just a casual meal at home, these sandwiches are perfect for any occasion. They are made with tender chicken and a creamy sauce, packed with flavor and crunch. Plus, you can customize them with your favorite ingredients!
How to Make Chicken Sandwiches
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)
Directions:
- Shred the chicken as finely as you can. The best way is to use a stand-mixer. Put the meat in the bowl with the paddle attachment and mix on medium speed until finely shredded (about 1 minute). You can also use a handheld mixer or your hands.
- In a separate bowl, mix the sauce ingredients until smooth. You can use a whisk if needed.
- Pour the sauce over the shredded chicken. Add the remaining filling ingredients and stir until everything is well combined.
- Spread butter on the bread slices. Add the chicken filling on top of the buttered bread.
- If you want, remove the crusts for a more “gourmet” look and cut each sandwich in half. To get neat cuts, refrigerate the sandwiches for a while to firm up the filling.
- Serve the sandwiches on a platter with some green garnish if desired!
How to Serve Chicken Sandwiches
Chicken sandwiches are best served fresh. You can enjoy them on their own or with a side of chips, a salad, or some pickles. They are perfect for a picnic or a casual lunch at home. You can also pack them for a work or school lunch!
How to Store Chicken Sandwiches
If you have leftover sandwiches, you can store them in an airtight container in the refrigerator. They should stay fresh for about 2-3 days. If you want to keep them longer, consider freezing the filling separately and assembling the sandwiches fresh when you’re ready to eat.
Tips to Make Chicken Sandwiches
- Use day-old bread for the best texture. Fresh bread can be too soft and may fall apart.
- Feel free to adjust the seasonings to your taste. If you like it spicy, add some hot sauce to the filling!
- Add extra toppings like lettuce, tomato, or cheese to make the sandwiches even more satisfying.
Variation
You can easily customize this chicken sandwich recipe by adding different ingredients based on your preference. Try adding some avocado, bacon, or even switching up the nuts for a different crunch!
FAQs
1. Can I use raw chicken for this recipe?
Yes, but you will need to cook the chicken first. Roasting or boiling the chicken is a good option before shredding it for the sandwiches.
2. Can I make these sandwiches ahead of time?
Absolutely! You can prepare the filling a day ahead and store it in the fridge. Assemble the sandwiches just before serving to keep the bread fresh.
3. What can I substitute for mayonnaise?
You can use Greek yogurt or a vegan mayo as a substitute for mayonnaise to keep the recipe lighter or dairy-free.
Chicken Sandwiches
Ingredients
For the Chicken Filling
- 500 g cooked chicken meat from 1 large store-bought roast chicken Note 1
- 1 stem celery, sliced 3mm thick then into 0.5cm pieces
- 1 stem green onion, 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
For the Sandwiches
- 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, handheld mixer, or your hands.
- In a separate bowl, mix the sauce ingredients until smooth.
- Pour the sauce over the shredded chicken and add the remaining filling ingredients. Stir until well combined.
- Spread butter on the bread slices and add the chicken filling on top.
- If desired, remove the crusts for a more gourmet look and cut each sandwich in half. Refrigerate to firm up the filling before cutting.
Serving
- Serve the sandwiches on a platter with some green garnish if desired.