Chicken sandwiches

Name: 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)

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Total Time

15 minutes

Prep Time

15 minutes

Rating

(74)

Ingredients

10 servings

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)

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Preparation

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Step 1

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.

Step 2

Mix the Sauce ingredients in a bowl until smooth - use a whisk if needed.

Step 3

Pour Sauce over the chicken. Add remaining Filling ingredients. Stir until combined.

Step 4

Spread bread with butter. Spread with Filling (see below for amount).

Step 5

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).

Step 6

Serve on platters littered with green fluffage, if desired!

Step 7

Filling quantities (Note 6)

Step 8

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).