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chicken sandwiches

Classic Chicken Sandwiches

Elegant yet comforting, these Classic Chicken Sandwiches bring together tender shredded chicken, a tangy creamy dressing, and soft sandwich bread for a perfect balance of flavor and texture. Ideal for luncheons, afternoon teas, or family gatherings, they’re quick to assemble and always a hit at any table.
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Prep Time 25 minutes
Total Time 25 minutes
Servings: 10 sandwiches
Course: LUNCH, Party Food, Snack
Cuisine: American, Comfort Food
Calories: 390
Ingredients Method Notes

Ingredients
  

For the Filling
  • 500 g cooked chicken meat finely shredded (from one large roast chicken)
  • 1 stalk celery thinly sliced, then diced for crunch
  • 1 green onion finely chopped
  • 0.75 cup walnuts roughly chopped (optional)
  • 3 tbsp finely chopped dill pickles or cornichons
  • 1.5 tbsp fresh dill finely chopped
For the Sauce
  • 0.67 cup whole-egg mayonnaise use a quality brand for best flavor
  • 0.67 cup sour cream or substitute full-fat Greek yogurt
  • 2 tsp Dijon mustard
  • 1.5 tbsp lemon juice or substitute white wine vinegar
  • 0.5 tsp onion powder
  • 0.25 tsp garlic powder
  • 0.75 tsp kosher or cooking salt
  • 0.25 tsp freshly ground black pepper
For the Sandwiches
  • salted butter softened for spreading
  • 20 slices white sandwich bread preferably a day old for better texture

Method
 

  1. Step 1 – Shred the Chicken: Finely shred the cooked chicken using a stand mixer with the paddle attachment (1 minute on medium) or two forks. The finer the shred, the smoother the filling.
  2. Step 2 – Prepare the Sauce: In a bowl, whisk together mayonnaise, sour cream, Dijon mustard, lemon juice, onion powder, garlic powder, salt, and pepper until smooth and creamy.
  3. Step 3 – Combine the Filling: Add celery, green onion, walnuts, pickles, and fresh dill to the shredded chicken. Pour the prepared sauce over and gently fold until evenly coated. The filling should be creamy but not runny.
  4. Step 4 – Assemble the Sandwiches: Spread a thin layer of softened butter on each bread slice to prevent sogginess. Spoon the chicken filling evenly over half the slices, about ½ cup per sandwich, and top with remaining slices.
  5. Step 5 – Trim and Slice: For a neat presentation, trim crusts and cut sandwiches in half or quarters. Chill for 30 minutes before slicing for clean edges.
  6. Step 6 – Serve: Arrange on a platter with greens or herbs. Serve immediately or lightly chilled.

Notes

Tips: Substitute some mayonnaise with yogurt for extra freshness. For a healthier version, use whole-grain or seeded bread. If serving children, omit walnuts and finely chop all vegetables. A quick squeeze of lemon before serving brightens the flavor.