Recipe video above. The secret to the best chicken sandwiches like the ones you get from gourmet deli? Shred the chicken as finely as you can (stand-mixer is best!). Use mayo + sour cream so the sauce isn't too greasy. Plus a handful of walnuts!Great platter food for gatherings, picnics and lunch boxes.Makes 10 deli-style sandwiches, 8 very generously filled sandwiches, or 15 normal lunchbox sandwiches (Note 6).
Prep Time15 minutesmins
Course: Finger Food, Lunch, Party Food, picnic
Cuisine: Western
Keyword: chicken sandwich
Author: Nagi
Ingredients
Filling:
500g/ 1 lbcooked chicken meat from 1 large store bought roast chicken(Note 1)
1celery stem, sliced 3mm/0.1" thick then into 0.5cm/0.2" pieces
1green onion stem, finely sliced
3/4cupwalnuts, roughly chopped (Note 2)
3tbspfinely chopped cornichon/dill pickle
1 1/2tbspfinely chopped dill(Note 3)
Sauce:
2/3cupwhole egg mayonnaise(S&W best in Aus, Note 4)
2/3cupsour cream(sub full fat yogurt)
2tspDijon mustard
1 1/2tbsplemon juice(sub white wine or cider vinegar)
1/2tsponion powder(or more garlic powder)
1/4tspgarlic powder(or more onion powder)
3/4tspcooking/kosher salt
1/4tspblack pepper
Sandwiches:
Salted butter, for spreading on bread
20sliceswhite sandwich bread, day-old,(or more slices for less filling) (Note 5)
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).
Notes
1. Chicken - It's ok! You can use store bought roast chicken! Bonus: The flesh is seasoned all the way through. Make your own - use this Brined Roast Chicken.If using homemade plain cooked chicken, toss 1 teaspoon extra salt through the shredded chicken. Use my Foolproof Poached Chicken Breast recipe. Cool, then roughly shred into large pieces with hands before blitzing in stand-mixer.No scales? 500g/1 lb chicken once finely shredded is just shy of 4 cups, lightly packed (ie don't jam it in to measure). 2. Walnuts is the classic nut addition for "gourmet deli-style" chicken sandwiches and adds a touch of special. Love how it softens and melds into the filling. Best subs: cashews, macadamia nuts or pecans. Else, leave it out.3. Dill is also another secret ingredient that makes these "gourmet deli-style". 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).4. Mayo - S&W is best in Australia. Kewpie is the next best, followed by Hellman's. I find others too sweet, too vinegary - who me, fussy? :)5. Bread - Hot tip for Aussies: Bakers Delight white sandwich bread sliced standard thickness (not extra thick) is best for softness but not so crazy soft it gets squished! Best to get it the day before so it's not quite as soft, makes it easier to spread the chicken on it.6. Filling amount - It's a rich filling, don't need to go crazy with it.
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!
7. Storage - Keeps for 3 days in the fridge, assembled or filling only. Filling flavour gets even better overnight!