Ingredients
Scale
- 1 lb cooked chicken meat (from 1 large store-bought roast chicken)
- 1 celery stem, sliced into 0.5 cm pieces
- 1 green onion stem, finely sliced
- 3/4 cup walnuts, roughly chopped
- 3 tbsp finely chopped cornichon or dill pickle
- 1 1/2 tbsp finely chopped dill
- 2/3 cup whole egg mayonnaise
- 2/3 cup sour cream (or substitute with full-fat yogurt)
- 2 tsp Dijon mustard
- 1 1/2 tbsp lemon juice (or substitute with white wine/cider vinegar)
- 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 day-old white sandwich bread (or more slices for less filling)
Instructions
- Shred the cooked chicken using a stand-mixer for a fine texture.
- Combine mayonnaise, sour cream, Dijon mustard, lemon juice, onion powder, garlic powder, salt, and black pepper in a bowl to create the creamy sauce.
- Add shredded chicken, celery, green onion, walnuts, dill, and cornichons to the sauce and mix well.
- Spread butter on each slice of bread, ensuring a golden crust when toasted.
- Place chicken filling on one slice of buttered bread, top with another slice, and gently press.
- Refrigerate briefly for better slicing, then cut and serve with garnishes.
Notes
Use day-old bread to prevent sogginess from the filling.
Adjust mayonnaise and sour cream quantities for desired creaminess.
Refrigeration before slicing allows for cleaner cuts.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Main Course
- Method: Mixing and Spreading
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 1g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 40mg