Chicken sandwiches
Delicious chicken sandwiches made with shredded chicken, creamy sauce, and nuts. Perfect for gatherings, picnics, or lunch boxes.
Equipment
- Stand Mixer
Ingredients
Filling
- 500 g cooked chicken meat from large roast chicken Note 1
- 1 stem celery sliced 3mm thick, diced into pieces
- 1 stem green onion finely sliced
- ¾ cup walnuts roughly chopped
- 3 tablespoon finely chopped cornichon or dill pickle
- 1 ½ tablespoon finely chopped 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 or 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
Instructions
Preparation
- Shred the chicken as finely as you can using a stand-mixer or other methods.
- Mix the Sauce ingredients in a bowl until smooth.
- Pour Sauce over the chicken and stir in remaining Filling ingredients until combined.
- Spread butter on bread and fill with the chicken mixture.
- Optional: Remove crusts and cut sandwiches in half for a gourmet experience.
- Serve on platters with green fluffage, if desired!
Notes
Storage: Keeps for 3 days in the fridge, assembled or filling only. Flavour improves overnight.
Nutrition
Serving: 1sandwichCalories: 400kcalCarbohydrates: 30gProtein: 20gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 10gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 600mgPotassium: 350mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 1mg
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