Chicken sandwiches

1. Chicken – It’s ok! You can use store bought roast chicken! Bonus: The flesh is seasoned all the way through. Make your own – use this Brined Roast Chicken.

If using homemade plain cooked chicken, toss 1 teaspoon extra salt through the shredded chicken. Use my Foolproof Poached Chicken Breast recipe. Cool, then roughly shred into large pieces with hands before blitzing in stand-mixer.

No scales? 500g/1 lb chicken once finely shredded is just shy of 4 cups, lightly packed (ie don’t jam it in to measure).

2. Walnuts is the classic nut addition for “gourmet deli-style” chicken sandwiches and adds a touch of special. Love how it softens and melds into the filling. Best subs: cashews, macadamia nuts or pecans. Else, leave it out.

3. Dill is also another secret ingredient that makes these “gourmet deli-style”. 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).

4. Mayo – S&W is best in Australia. Kewpie is the next best, followed by Hellman’s. I find others too sweet, too vinegary – who me, fussy? 🙂

5. Bread – Hot tip for Aussies: Bakers Delight white sandwich bread sliced standard thickness (not extra thick) is best for softness but not so crazy soft it gets squished! Best to get it the day before so it’s not quite as soft, makes it easier to spread the chicken on it.

6. Filling amount – It’s a rich filling, don’t need to go crazy with it.

1/2 cup (100g) per sandwich is generous and makes a filling sandwich, even for someone with a “robust” appetite like myself! Makes 10. Normal lunchbox size sandwich – 1/3 cup (80g) is sufficient, makes 15. Mega sandwich – pile on as much as you want!

7. Storage – Keeps for 3 days in the fridge, assembled or filling only. Filling flavour gets even better overnight!