Chicken Mayonnaise Sandwiches

Triangle shaped chicken sandwiches on white bread sitting on a wooden board scattered with parsley and dill.

Chicken mayonnaise sandwiches with a soft, creamy chicken filling studded with celery and walnuts for a little texture and crunch, these chicken sandwiches would be great for a party or a picnic.

Course Lunch/Dinner

Cuisine International

Total Time 15

Servings generous sandwiches

Calories 366kcal

Author Lee-Ann Grace

Ingredients

Chicken filling

500 g cooked chicken I used rotisserie chicken
⅔ cup mayonnaise I used whole egg
⅔ cup sour cream I used low-fat
½ cup walnuts chopped
1 rib celery finely diced
2 shallots (green onion/scallion) finely sliced
3 teaspoon dijon mustard
1½ tablespoon fresh dill finely chopped
½ teaspoon garlic powder
1 tablespoon fresh lemon juice
½ teaspoon fine (cooking) salt
¼ teaspoon black pepper

To assemble sandwiches

16 slices white bread
salted butter for spreading on bread

Metric - US customary

Instructions

Finely shred the chicken (see my notes).
500 g cooked chicken
Place shredded chicken into a mixing bowl along with all the other filling ingredients and mix well to combine.
⅔ cup mayonnaise, ⅔ cup sour cream, ½ cup walnuts, 1 rib celery, 2 shallots (green onion/scallion), 3 teaspoon dijon mustard, 1½ tablespoon fresh dill, ½ teaspoon garlic powder, 1 tablespoon fresh lemon juice, ½ teaspoon fine (cooking) salt, ¼ teaspoon black pepper
Butter each slice of bread all the way to the edges.
16 slices white bread, salted butter
Spread the chicken filling (see my notes) evenly over each slice of bread, top with another slice of bread then cut as desired.

Video

Notes

I shred the chicken using a small food processor - you can also do this by hand. It needs to be fine to get the texture we are looking for.
For me, buttering the bread is not negotiable! Not only for flavour but it acts as a moisture barrier between the chicken filling and the bread.
I dollop the chicken filling onto each slice of bread in 4 smaller "blobs" and then spread these out using a small silicon spatula. It's easier to spread that way.
A serrated bread knife is best for cutting the sandwiches.
When I serve these without crusts, I cut the crusts off the bread before I build the sandwiches. Then I save the crusts to make breadcrumbs.
Cut into dainty finger sandwiches for a fancy high tea feel, or each sandwich into 4 triangles for that deli platter look.

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*

Nutrition