Ingredients
Scale
Filling
- 500g / 1 lb cooked chicken meat from a large store-bought rotisserie chicken
- 1 celery stem, sliced finely
- 1 green onion stem, finely sliced
- ¾ cup walnuts, roughly chopped
- 3 tbsp finely chopped cornichon or dill pickle
- 1½ tbsp finely chopped fresh dill
Sauce
- ⅔ cup whole egg mayonnaise
- ⅔ cup sour cream (or substitute with full-fat yogurt)
- 2 tsp Dijon mustard
- 1½ tbsp lemon juice (or white wine/cider vinegar)
- ½ tsp onion powder (or more garlic powder)
- ¼ tsp garlic powder (or more onion powder)
- ¾ tsp cooking or kosher salt
- ¼ tsp black pepper
Sandwiches
- Salted butter for spreading
- 20 slices of day-old white sandwich bread
Instructions
1. Prepare the Chicken Filling
- Shred the Chicken: The secret to a great chicken sandwich is finely shredded chicken. The best method is using a stand mixer with a paddle attachment on medium speed, which shreds the chicken into delicate, fine strands in just a minute. If you don’t have a stand mixer, you can also use a handheld beater or shred by hand.
2. Make the Sauce
- In a large mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, lemon juice, onion powder, garlic powder, salt, and black pepper until the sauce is smooth and creamy. This combination adds richness without the greasiness you often find with mayo-only sauces.
3. Combine the Filling Ingredients
- Add the shredded chicken, celery, green onion, walnuts, cornichons, and dill into the bowl with the sauce. Gently stir until everything is evenly coated with the creamy sauce.
4. Assemble the Sandwiches
- Butter the Bread: Spread a thin layer of salted butter on each slice of bread to add flavor and prevent sogginess.
- Add the Filling: Spread a generous amount of the chicken filling onto the buttered bread, about ½ cup per sandwich for a deli-style thickness.
- Trim and Cut: For a more gourmet presentation, trim the crusts off each sandwich and cut them in half. For a clean, precise cut, refrigerate the sandwiches for 10–15 minutes beforehand to firm up the filling.
5. Serve
- Arrange the sandwiches on a serving platter with some fresh herbs or leafy greens for garnish.
Notes
- Chicken Options: If you’re cooking chicken at home, use a simple poached or roasted chicken recipe. If using plain chicken, add an extra 1 tsp of salt for a well-rounded flavor.
- Nuts: Walnuts are classic, but cashews, macadamia nuts, or pecans work as well. For a nut-free option, omit the nuts or add sunflower seeds for crunch.
- Dill Substitution: Fresh dill is ideal, but if you’re out of it, parsley adds a bit of color (though not the same flavor).
- Bread Choice: For the softest sandwiches, choose white sandwich bread that’s slightly stale. It’s easier to spread and cut neatly, especially if it’s refrigerated.
- Prep Time: 15minutes