Creamy Crunchy Sandwich (Print Version)
# Ingredients:
→ Filling
01 -
1 green onion stem, cut into thin slices
02 -
1 celery stalk, chopped into small pieces
03 -
500g shredded cooked chicken (from a large roasted chicken)
04 -
3 tbsp diced cornichons or dill pickles
05 -
75g chopped walnuts, roughly broken up
06 -
1 tbsp chopped fresh dill
→ Sauce
07 -
2 tsp Dijon mustard
08 -
160g full-fat sour cream (or yogurt)
09 -
160g whole egg mayo
10 -
¼ tsp ground black pepper
11 -
¾ tsp kosher or coarse salt
12 -
½ tsp onion powder
13 -
1 tbsp fresh lemon juice or white wine vinegar
14 -
¼ tsp garlic powder
→ Sandwiches
15 -
20 slices white sandwich bread (a bit stale is better)
16 -
Butter with salt, for spreading
# Instructions:
01 -
Using your hands or a mixer, tear the cooked chicken into small, manageable bits.
02 -
Blend the mayo, sour cream, mustard, salt, pepper, onion powder, garlic powder, and lemon juice in a bowl until they're smooth and combined.
03 -
Mix the sauce with the shredded chicken. Stir in the green onion, celery, dill, pickles, and walnuts until combined.
04 -
Spread salted butter on both sides of each bread slice to keep it from going soggy and to add some richness.
05 -
Place a layer of chicken filling on one bread slice, cover it with another slice, and gently press it all together.
06 -
If you want, trim off the crusts, then cut each sandwich in half. Serve them up right away or pop them in the fridge for 15–30 minutes to firm up the filling and make slicing a breeze.
# Notes:
01 -
For a smoother bite, shred the chicken finely. Using a hand mixer or stand mixer can speed things up.
02 -
Chilling the sandwiches before slicing makes the filling firm and helps you make cleaner cuts.
03 -
Stale bread holds up better with both butter and filling, keeping it from falling apart.
04 -
Use about 100g of filling per sandwich for a hearty portion. You can add more if you'd like it packed.
05 -
Toss in some fresh greens like spinach or arugula to boost the flavors and freshness.