Description
Creamy and flavorful chicken sandwiches packed with tender chicken, crunchy walnuts, and fresh dill, perfect for any gathering.
Ingredients
- 500g (1 lb) cooked chicken meat from store-bought roast chicken
- 1 celery stem, sliced thinly
- 1 green onion stem, finely sliced
- 3/4 cup walnuts, roughly chopped
- 3 tbsp cornichon/dill pickle, finely chopped
- 1 1/2 tbsp fresh dill, finely chopped
- 2/3 cup whole egg mayonnaise
- 2/3 cup sour cream (substitute with full-fat yogurt)
- 2 tsp Dijon mustard
- 1 1/2 tbsp lemon juice
- 1/2 tsp onion powder
- 1/4 tsp garlic 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)
Instructions
- Shred the cooked chicken as finely as possible using a stand-mixer, hand-held beater, or your hands.
- In a separate bowl, mix the sauce ingredients until smooth.
- Pour the sauce over the chicken and add the remaining filling ingredients (walnuts, celery, green onion, pickle, dill). Stir to combine.
- Butter the bread lightly to prevent the filling from soaking into it.
- Spread the chicken mixture generously across the bread slices.
- Cut off the crusts and slice into halves or rectangles.
- Refrigerate for 2 hours for clean, neat cuts.
Notes
These sandwiches keep in the fridge for up to 3 days. Substitute walnuts with cashews or macadamia nuts for a different flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No Cooking
- Cuisine: American