Empty My Fridge
Chicken Sandwiches
Ingredientes
- Chicken · cooked500 g
- Celery1
- Scallion1
- Walnut¾ xícara
- Pickle · finely chopped3 colheres de sopa
- Dill · finely chopped1 ½ colher de sopa
- Egg⅔ xícara
- Sour cream⅔ xícara
- Dijon mustard2 colheres de chá
- Lemon1 ½ colher de sopa
- Onion powder½ colher de chá
- Garlic powder¼ colher de chá
- Salt¾ colher de chá
- Black pepper¼ colher de chá
- Butter
- Bread20 fatias
Modo de preparo
- Shred the cooked chicken as finely as possible; a stand mixer with the paddle attachment on medium speed takes about 1 minute, or use a handheld beater or your hands.
- Whisk the sauce ingredients in a bowl until smooth.
- Pour the sauce over the chicken, add the remaining filling ingredients and stir until combined.
- Spread bread slices with butter, then spread with filling: 100g (1/2 cup) per sandwich for the standard deli size, 130g (1/2 cup) for very generous, or 80g (1/3 cup) for lunchboxes.
- Remove crusts if desired and cut each sandwich in half.
- For neat cuts, refrigerate the sandwiches before slicing so the filling firms up.
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