Creamy Chicken Sandwich #ytshort #food #creamychickensandwich #ytviral #yt #recipe #sandwicch

Main Menu for Chicken sandwiches – gatherings, picnics, lunchbox
Never underestimate the power of great chicken sandwiches! Excellent platter for gatherings, picnics and work lunches. My secrets? Fresh dill, a handful of walnuts and shred the chicken really finely using a stand-mixer or electric beater. Yes, really.

Chicken sandwiches ready to eat
Chicken sandwiches
If you’ve ever wondered why those chicken sandwiches from “that gourmet deli” are so coveted and command such high prices, the answer lies not just in the secret mix of ingredients for the filling but also in the texture of the chicken.

“It’s so soft and just melts in your mouth!“, friends have observed.

The secret? Shredding the chicken super, super finely, until it’s basically crumbly, using a stand-mixer. This makes the chicken sandwich filling soft and creamy because you don’t have chewy chunks of chicken in it.

No stand-mixer? No worries! Use a hand-held beater or a little patience and your hands.

Shredded chicken for Chicken sandwiches
A stand mixer or hand-held beater is the fastest way to shred chicken super finely to make a melt-in-your-mouth chicken sandwich filling, just like the ones from gourmet delis!
Mayonnaise plus sour cream
And the second secret of course is the sauce! You want it to have plenty of creamy sauce but not be too oily and weighed down with mayonnaise. My trick is to use both mayonnaise (for flavour and richness) and sour cream (for creamy goodness with less oil).

Secret sauce for Chicken sandwiches
Chicken sandwich filling
Hand holding Chicken sandwich
That’s a mojito I’m clutching in my other hand.
Ingredients in Chicken Sandwich Filling
Here’s what goes in my chicken sandwiches. And before you say it, let me acknowledge that I left out the most obvious ingredient for sandwiches – BREAD!

Ingredients for chicken sandwiches
Chicken – I use store bought chicken for ease. Bonus: The flesh is seasoned all the way through.

Homemade roast chicken – If you’re a better person than me, make your own brined roast chicken (the brine will infuse the flesh with salt like store bought rotisserie chicken).

Chicken breast – I prefer to use a whole chicken so you get a good blend of white meat (breast, lean) and dark meat (thigh, leg, wings – juicier and more flavour). But if you prefer to use just chicken breast, use my Foolproof Poached Chicken Breast (guarantees juicy breast) and toss the shredded chicken with 1 teaspoon of salt before mixing the sauce through.

The bread (which I forgot to picture!) – The traditional bread is soft white sandwich bread. For fellow Australians – hot tip: Bakers Delight. The white sandwich bread, standard slice, is best for finger sandwiches. Soft but not sooooo soft that the filling squishes the bread.

And of course, the bread of choice is not set in stone so feel free to use whatever bread you want!

Mayonnaise – I always use whole egg mayonnaise which is creamier, smoother and has better flavour than mayonnaise that is not labelled “whole egg”. The reason is because whole-egg mayonnaise has more egg in it.

Sour cream – Secret ingredient! Using this means we can have plenty of tasty sauce in our chicken sandwich filling without it being overly greasy from using just mayonnaise. Yogurt can also be used but sour cream is my preference because it’s creamier.

Walnuts – The classic nut addition in chicken sandwiches. I think part of the appeal, other than the hint of nutty flavour, is that it adds a bit of much needed texture in the otherwise very creamy filling.

Best substitute – cashews, macadamia nuts or pecans. Else, leave it out.

Fresh dill – Another ingredient that makes this “gourmet deli-style”! Lovely hint of fresh flavour. No other herb will provide the same flavour so if you don’t have it / like it, just leave it out. (Parsley can be used for a bit of green colour but won’t add flavour).

Pickles – For filling. Use your favourite pickles. You could even substitute with capers.

Celery and green onion – Adds freshness in the filling and the celery also adds texture. While green onion could be substituted with red onion or eschalots (French onions / US: shallots), don’t skip the celery! It really makes a difference.

Onion, garlic, salt, pepper – The seasonings for the sauce. I use onion and garlic powder rather than fresh because they have a smooth earthy flavour which is what I’m after for the sauce.

Lemon juice – For freshness in the sauce. Substitute with vinegar.

Dijon mustard – More flavour!