Never underestimate the power of great chicken sandwiches! Excellent platter for gatherings, picnics and work lunches. My secrets? Fresh dill, a handful of walnuts and shred the chicken really finely using a stand-mixer or electric beater. Yes, really.
Chicken sandwiches
If you’ve ever wondered why those chicken sandwiches from “that gourmet deli” are so coveted and command such high prices, the answer lies not just in the secret mix of ingredients for the filling but also in the texture of the chicken.
“It’s so soft and just melts in your mouth!“, friends have observed.
The secret? Shredding the chicken super, super finely, until it’s basically crumbly, using a stand-mixer. This makes the chicken sandwich filling soft and creamy because you don’t have chewy chunks of chicken in it.
No stand-mixer? No worries! Use a hand-held beater or a little patience and your hands. 🙂
Mayonnaise plus sour cream
And the second secret of course is the sauce! You want it to have plenty of creamy sauce but not be too oily and weighed down with mayonnaise. My trick is to use both mayonnaise (for flavour and richness) and sour cream (for creamy goodness with less oil).
Ingredients in Chicken Sandwich Filling
Here’s what goes in my chicken sandwiches. And before you say it, let me acknowledge that I left out the most obvious ingredient for sandwiches – BREAD! 😂
Chicken – I use store bought chicken for ease. Bonus: The flesh is seasoned all the way through.
Homemade roast chicken – If you’re a better person than me, make your own brined roast chicken (the brine will infuse the flesh with salt like store bought rotisserie chicken).
Chicken breast – I prefer to use a whole chicken so you get a good blend of white meat (breast, lean) and dark meat (thigh, leg, wings – juicier and more flavour). But if you prefer to use just chicken breast, use my Foolproof Poached Chicken Breast (guarantees juicy breast) and toss the shredded chicken with 1 teaspoon of salt before mixing the sauce through.
The bread (which I forgot to picture!) – The traditional bread is soft white sandwich bread. For fellow Australians – hot tip: Bakers Delight. The white sandwich bread, standard slice, is best for finger sandwiches. Soft but not sooooo soft that the filling squishes the bread.
And of course, the bread of choice is not set in stone so feel free to use whatever bread you want!
Mayonnaise – I always use whole egg mayonnaise which is creamier, smoother and has better flavour than mayonnaise that is not labelled “whole egg”. The reason is because whole-egg mayonnaise has more egg in it.
My favourite mayonnaise brand is S&W, followed by Kewpie. Hellman’s is good too albeit a little sweeter. I find other brands (especially non whole-egg mayonnaise) too sweet and/or too vinegary and/or lacking in (good) flavour. I live in Sydney, Australia, and you can get all these brands at everyday large grocery stores.
Sour cream – Secret ingredient! Using this means we can have plenty of tasty sauce in our chicken sandwich filling without it being overly greasy from using just mayonnaise. Yogurt can also be used but sour cream is my preference because it’s creamier.
Walnuts – The classic nut addition in “gourmet deli-style” chicken sandwiches. I think part of the appeal, other than the hint of nutty flavour, is that it adds a bit of much needed texture in the otherwise very creamy filling.
Best substitute – cashews, macadamia nuts or pecans. Else, leave it out.
Fresh dill – Another ingredient that makes this “gourmet deli-style”! Lovely hint of fresh flavour. No other herb will provide the same flavour so if you don’t have it / like it, just leave it out. (Parsley can be used for a bit of green colour but won’t add flavour).
Pickles – For the most subtle touch of tang in the filling. Use your favourite pickles. You could even substitute with capers.
Celery and green onion – Adds background freshness in the filling and the celery also adds texture. While green onion could be substituted with red onion or eschalots (French onions / US: shallots), don’t skip the celery! It really makes a difference.
Onion, garlic, salt, pepper – The seasonings for the sauce. I use onion and garlic powder rather than fresh because they have a smooth earthy flavour which is what I’m after for the sauce.
Lemon juice – For a touch of freshness in the sauce. Substitute with vinegar.
Dijon mustard – More flavour!
How to make deli-style chicken sandwiches
Nothing ground-breaking here. The only trick is shredding the chicken as finely as you can. The finer it’s shredded, the creamier the chicken filling which is what sets deli-style chicken sandwiches apart from the rest!
As I mentioned earlier, a stand-mixer will make short work of this. Hand-held beater also works. Else, your hands and some patience!
Remove flesh off the chicken and remove the skin. (No prizes for guessing where all the chicken skin goes around here. You’ll see in the recipe video!)
Shred the chicken as finely as you can. It takes about 1 minute on medium speed using a stand-mixer using the paddle attachment (not whisk, it gets all caught up in the wires). A hand-held beater will also work but will take a bit longer. Else, use your hands.
Mix sauce ingredients in a bowl until smooth. Use a whisk, if needed.
Pour sauce over the chicken with remaining Filling ingredients (walnuts, celery, green onion, pickle, dill) and mix until combined.
At this stage, you should sneak in a taste test and marvel at how soft and creamy the chicken sandwich filling is!
Butter the bread. This not only provides extra flavour but a protection barrier so the sauce of the chicken filling doesn’t soak into the bread.
Spread the filling on the bread, from edge to edge.
Cut off crusts – I typically don’t cut the crust off sandwiches but for chicken sandwiches, I do if I’m making them for other people. Partly so they look neat – think High-Tea finger sandwich style – and also because then you get the full effect of the soft creamy chicken filling with just soft white bread. No tough crust getting in the way of the eating experience!
PS You know full well the crusts get eaten right? Plenty of chicken filling makes its way to the crust!
Cut in half on the diagonal, or into rectangles, then line them upon a platter!
TIP: If you want really neat edges, refrigerate the assembled sandwiches for at least 2 hours before slicing. This will make the filling firm up and makes it easier to cut neatly. I did not do this for the sandwiches pictured in this post. You know that patience is not my greatest virtue!
I love a good sandwich, and these Chicken Sandwiches rate very, very highly in my books. As a bonus, the filling keeps well for 3 days and the assembled sandwiches, while best made fresh, are still 90% as good the next day (the bread softens with time). In fact, the sandwiches in this post were my dinner and breakfast for 2 consecutive days – and I was very happy about it!
And as I mentioned in the opening, I’m sharing this recipe with holiday gatherings in mind. Take it to your office Christmas party. A picnic with friends. A day out at the beach.
Or, you could go really crazy and have them for lunch! 😱 Live life on the edge! – Nagi x
PS If you do make these for a gathering, tell me below if they were the first food to go! #NotCommpetitiveAtAll 🤭
Watch how to make it
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Chicken sandwiches
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)
Instructions
- 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.
- Mix the Sauce ingredients in a bowl until smooth – use a whisk if needed.
- Pour Sauce over the chicken. Add remaining Filling ingredients. Stir until combined.
- Spread bread with butter. Spread with Filling (see below for amount).
- 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).
- Serve on platters littered with green fluffage, if desired!
Filling quantities (Note 6)
- 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).
Recipe Notes:
- 1/2 cup (100g) per sandwich is generous and makes a filling sandwich, even for someone with a “robust” appetite like myself! Makes 10.
- Normal lunchbox size sandwich – 1/3 cup (80g) is sufficient, makes 15.
- Mega sandwich – pile on as much as you want!
Life of Dozer
Stand up paddle boarding with Dozer. (He stood. I didn’t!)
Anna Constas says
This is so great I was talking about chicken sandwiches from shwobs yesterday thank you for posting ❤️
Jenny Johnson says
Shredding chicken or any other meat on reverse in the Thermomix works a treat, it only takes a couple of seconds. Can’t wait to try this recipe
Sue says
I did it on speed 4-5 in the TM. Only do a small amount at a time. For a whole chicken it took 4 lots, otherwise some is mush and some not shredded at all. About 5 secs per amount did it for me. Just keep a close eye on it
Karen Hughes says
Thanks Jenny, as I was wondering how to shred the chicken in the TM. 😁
Tracey Pumpa says
Sandwich recipes are so important! Definitely going to try this one. Can you please post a recipe for the classic egg and lettuce as well? I’ve never been able to get it right
Nagi says
Plain egg or curried egg?? 🙂 N x
Mark Muirhead says
My quick curried egg mix is just a hard boiled egg and Keens Curry powder (for that CWA flavour).
Moosh them together with a fork, then fold into some mayo.
Add a splash of balsamic vinegar to thin it down. a little. (or your alt fav. vinegar)
Extend it with more mayo/vinegar, add some super thinly sliced white onion and it doubles as a potato salad sauce.
Katie says
Both please! LOL.
Eha says
Curried egg in more than one way please !!!
Tom Klis says
Nagi,
If you ever get the chance to try DUKE’S Mayonnaise, do so. It’s from the U.S. and is mostly sold in the South; although stores here in Pennsylvania are carrying it now.. In my opinion, it puts Hellmans to shame. It’s got a “Bite”
Hollis Ramsey says
Kewpie is the best. I use Duke’s when I can’t afford Kewpie, but there’s really no comparison. Try it and see for yourselves.
Lauren says
I happen to have both Duke’s and Kewpie mayo in my fridge, and I still think Duke’s works better for this particular recipe. Duke’s has a “brighter” taste in my opinion. You are free to disagree, of course. 🙂
Lauren says
Yes! As a resident of the South, I was thinking of Duke’s when I read this recipe. I’m going to make this with Duke’s mayo this weekend.
Nagi says
Thanks for the tip! We have good US grocery suppliers here so I will be sure to keep an eye out! N x
Cyndy says
Duke’s is the best! And it is made without sugar. Our family grew up on Hellman’s, but once we tried Duke’s we never looked back.
Deb says
I’ll have to try your great tip on shredding the chicken. My favourite addition to chicken salad sandwiches is halved seedless red grapes and roughly chopped cashews. Gives it lovely crunch and juicy sweetness. Mmm, I know what we’re having for lunch tomorrow 😋
Thanks for another great recipe!
Lisa says
I was going to say that the 2 standout chicken sandwiches I’ve ever had were 1) from a grocery deli with celery and fresh dill and 2) from a caterer with walnuts and halved red grapes.
Nagi says
Grapes! interesting!!! 🙂 100% to cashews. I will add that to the nut suggestions! N x
Thelma Sims says
Oh Nagi this recipe looks amazing I am going out a getting a chook to make this sandwich, thank you your the best. I will let you know how it taste thank you
Nagi says
Hope you love it Thelma! I love a good sanga 🙂 N x
R Fox says
That look absolutely delicious!!
Nagi says
Thank you! I hope you try it! N x
Neville de Silva says
Your Honey Soy wings are really yummy even though I tweeted the recipe somewhat to make it closer to my taste
Nagi says
And that’s what recipes are for! Just adjust to your taste! N x
Thomas Broadhurst says
Can’t wait to try these Nagi!
My chicken sandwiches are very very similar (and are world famous with family/friends), so now I can’t wait to try these for my daughters 1st birthday!
Hot tip; you can use an electric carving knife to cut your sandwiches super neat without refrigeration!
Nagi says
GREAT TIP!!! Now – I just need an electric knife 😂
Fiona Morris says
What a great recipe. I am going to make these for my Christmas Day picnic and my collie dogs can have the skin.
Thankyou Nagi.
Nagi says
I love hearing that! Hope everybody loves them! N x
Deb says
Be careful of giving poultry skin to dogs, too much can cause pancreatitis. I know they love it, so a tiny bit is okay. Happy holidays to them from my houseful of collies. 🥰
Debi Reed says
Will definitely be making these over the weekend.
Hope you enjoyed the mojito you deserve it and Dozer had that piece of toast!!
Nagi says
I love a good mojito…. always!!! Just a bummer limes are so expensive right now 😩
Barb says
Thanks Nagi for this recipe. When the neighbours get together we count on Tracie bringing her amazing assortment of sangers. We don’t know what she does but they’re gobbled up. I think it would be great if you can post a couple of varieties, ham/cheese /tomato: curried egg. They sound so simplistic to make but you’ve already shown how to take the humble chicken sanger to the next level. Nagi for PM!
Nagi says
I love hearing this Barb! Shall we do a sanga week? 🙂 N x
Jan says
Love sandwiches. I make asparagus rolls for party food, will now make your chicken sandwiches and any others you share, enjoy all your recipes New Zealand
Ed says
Don’t be tempted to use Baker’s Delight HiFibre Low GI bread for these sandwiches. It has a gluey texture, and the sandwiches squish and stick together.
Nagi says
Gosh no, ick, I do not like that stuff. Accidentally bought it once
Heather says
Hi Nagi, this looks delish! Would it work with homemade whole egg mayo?
Nagi says
It would make it 1,000x better 🙂 N x
Heather says
Tks Nagi! After a fair few fails I’ve managed to finally nail nice mayo using tarragon vinegar (put a good sized sprig of fresh tarragon in a bottle of good white wine vinegar and leave for a few weeks before using). Going to get a chook today!
Deb Weir says
Love this Nagi!! Your Debproof poached chicken is a game changer. Thanks ‼️‼️
My humble version is your poached chicken, spring onions, pistachios and egg mayo with pepper and salt. Yum😋
Nagi says
No so humble! Delicious! N x
Ross Adam says
Just got home for lunch to your email with this recipe in my inbox. Used the leftovers from last nights roast chook and used my home made wholegrain heritage wheat bread. I left out the crunch from the mixture and added my home made sauerkraut to the sandwich. My goodness, this is my new GOTO sanger for sure!!
Nagi says
I LOVE HEARING THAT!
Sarah Johnson says
YUM can’t wait to make these!
Thank you!
Love the photo…go Dozer on the paddle board! Looks like a whole lot of fun 😃
Nagi says
It was pretty fun! Dozer was not as bad as I thought to get on that paddle board! N x
Susan says
Sue Watson, Drysdale Victoria 3222. Australia.
Hi Nagi. Just love your recipes because the ingredients are mostly already in my pantry. The recipes are easy, tasty and come with your easy to follow videos. Instead of wondering what to cook tonight, I look up your website and bingo, something to cook. I love Dozer too. Thanks again. Sue.
Nagi says
I love hearing that, thanks Susan! N x
Ailsa McQuade says
Just wondering if you could freeze this in portion sizes for lunches through the week or to make ahead for chrustmas (one thing yoh dint gave yo do in yge day), or would you gave to leave out Celery & walnuts ?
Nagi says
Hi Ailsa, sorry to say I don’t recommend that as mayonnaise and sour cream don’t freeze well 🙁 N x
Ailsa McQuade says
Ah well. I’ll keep my eye out fir freezable options. If I’d thought about it long enough I possibly would have realised this on my own😀. In the meantime I have this option . Ps Dozer TOTALLY deserved his bit if chicken skin because he is such a GOOD boy
Lynn Lozer says
I don’t think mayonnaise freezes well.
Mili says
If you are keeping the crusts on, to help balance your sandwiches, cut the corners off then cut the sandwiches diagonally.
Nagi says
Brilliant!