Creamy Deli-Style Chicken Sandwich (Printable Version)
# What You’ll Need:
→ Filling
01 -
500 g cooked chicken, finely shredded (e.g., rotisserie or poached)
02 -
1 celery stalk, finely diced
03 -
1 green onion, finely sliced
04 -
¾ cup walnuts, roughly chopped (optional)
05 -
3 tbsp finely chopped dill pickle or cornichon
06 -
1½ tbsp fresh dill, chopped (optional)
→ Sauce
07 -
⅔ cup mayonnaise
08 -
⅔ cup sour cream or Greek yogurt
09 -
2 tsp Dijon mustard
10 -
1½ tbsp lemon juice or vinegar
11 -
½ tsp onion powder
12 -
¼ tsp garlic powder
13 -
¾ tsp salt (adjust to taste)
14 -
¼ tsp black pepper
→ To Assemble
15 -
10 slices soft sandwich bread, white or whole wheat
16 -
Butter for spreading
# Steps to Follow:
01 -
Shred the chicken ultra finely using a stand mixer, handheld beater, or hands until the chicken becomes crumbly for a creamy texture.
02 -
Whisk mayonnaise, sour cream, Dijon mustard, lemon juice, onion powder, garlic powder, salt, and pepper in a bowl until smooth.
03 -
In a large bowl, mix the shredded chicken with the sauce. Fold in celery, green onion, walnuts, pickles, and fresh dill until evenly coated.
04 -
Lightly butter each slice of bread. This adds flavor and helps prevent the bread from becoming soggy.
05 -
Spread a generous layer of chicken filling onto each slice of bread to cover it edge to edge. Optionally remove the crusts for a refined appearance.
06 -
Cut sandwiches into triangles or rectangles. To improve slice neatness, refrigerate the sandwiches for 1–2 hours to firm up the filling.
07 -
Arrange the sandwiches on a platter for gatherings or enjoy them as a satisfying meal at home.
# Additional Notes:
01 -
Ultra-creamy filling is achieved by finely shredding the chicken and mixing it with a rich but balanced sauce.
02 -
Textural contrast from celery, nuts, and pickles elevates the sandwich.
03 -
The recipe is customizable: try Greek yogurt instead of sour cream, or omit nuts and pickles as needed.