Gordon Chicken Salad Sandwich (Print Version)

# Ingredients:

→ Filling

01 - 3 tablespoons chopped dill pickle or cornichon
02 - 1 celery stalk, chopped fine
03 - 500g roasted chicken pieces (from one large bird)
04 - 1 tablespoon fresh dill, finely minced
05 - 1 green onion, thinly sliced
06 - 75g coarsely chopped walnuts

→ Sauce

07 - 160g thick sour cream or yogurt
08 - 1 tablespoon vinegar or lemon juice
09 - 2 teaspoons Dijon-style mustard
10 - 160g mayonnaise (whole egg preferred)
11 - ¾ teaspoon kosher or cooking salt
12 - ½ teaspoon powdered onion
13 - ¼ teaspoon powdered garlic
14 - ¼ teaspoon black pepper

→ Assembly

15 - Soft white bread slices (use around 20, older bread works better)
16 - Generous spread of salted butter

# Instructions:

01 - Break apart the chicken by hand or use a mixer until shredded.
02 - Whisk together mustard, lemon juice, salt, pepper, mayo, sour cream, garlic, and onion powders until creamy.
03 - Toss the chicken with your sauce, then mix in celery, green onion, nuts, pickle, and dill.
04 - Coat the bread surfaces with butter on both sides.
05 - Spread chicken mix on one slice of bread, cover with another slice, and trim off crust if you like. Cut into halves.

# Notes:

01 - Best bread to use is at least a day old for easier handling.
02 - Before cutting sandwiches, chill them for 15-30 minutes so they stay tidy.
03 - Each sandwich needs 100-130g of filling for a balanced bite.
04 - Layer in fresh greens like spinach or arugula for extra crunch.

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