The Best Chicken Sandwich

3 chicken sandwiches stacked on a white tray

No ratings yet

These easy Chicken Sandwiches are made using either leftover or store-bought bbq chicken and a great combination of textures and fresh tarragon to make them burst with flavour

Prep Time10

Total Time10

Course: Afternoon Tea, fillings, lunch, party food, Salad

Cuisine: Australian

Servings:

Calories: 416kcal

Ingredients

250 g bbq chicken pieces finely shredded or chopped
1 celery stick finely chopped
¼ cup flaked almonds toasted -see notes
2 tsp fresh tarragon finely chopped
¼ cup creme fraiche
¼ cup whole egg mayonnaise
1 tsp lemon juice
1 tbsp butter room temperature
8 slices fresh bread preferably toast slice (thick cut)

Instructions

Add the shredded/diced chicken to a medium sized bowl, along with your celery, almonds, tarragon, creme fraiche, mayonnaise and lemon juice. Stir to combine well
Spread the bread slices with butter on one side
Divide the chicken mixture onto 4 of the bread slices and spread evenly
Season with sea salt and cracked black pepper, if desired (I find there's enough flavour without it)
Top with the remaining slices of bread and cut into 2 rectangles or triangles
Serve staright away, or store in the fridge, in an airtight container -see notes

Notes

toast almond flakes in a small frying pan over low heat, tossing or stirring the flakes until golden brown
to make finger sandwiches, remove the crusts first, then cut the sandwiches into thirds
If making a large tray of sandwiches for later, store them in an airtight container in the fridge, with a slightly damp piece of paper towel on the surface of the sandwiches, to keep them from drying out
To avoid squashing your sandwiches when you cut them, try cutting them with an electric knife. It’s faster and cleaner!

Nutrition