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. Onion, garlic, salt, pepper – The seasonings for the sauce. 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. You could even substitute with capers.Ĭelery and green onion – Adds background freshness in the filling and the celery also adds texture. Pickles – For the most subtle touch of tang in the filling. (Parsley can be used for a bit of green colour but won’t add flavour). No other herb will provide the same flavour so if you don’t have it / like it, just leave it out. Else, leave it out.įresh dill – Another ingredient that makes this “gourmet deli-style”! Lovely hint of fresh flavour. 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.īest substitute – cashews, macadamia nuts or pecans. Walnuts – The classic nut addition in “gourmet deli-style” chicken sandwiches. Yogurt can also be used but sour cream is my preference because it’s creamier. 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. I live in Sydney, Australia, and you can get all these brands at everyday large grocery stores. I find other brands (especially non whole-egg mayonnaise) too sweet and/or too vinegary and/or lacking in (good) flavour. Hellman’s is good too albeit a little sweeter. My favourite mayonnaise brand is S&W, followed by Kewpie. The reason is because whole-egg mayonnaise has more egg in it. Mayonnaise – I always use whole egg mayonnaise which is creamier, smoother and has better flavour than mayonnaise that is not labelled “whole egg”. Soft but not sooooo soft that the filling squishes the bread.Īnd of course, the bread of choice is not set in stone so feel free to use whatever bread you want! The white sandwich bread, standard slice, is best for finger sandwiches. For fellow Australians – hot tip: Bakers Delight. The bread (which I forgot to picture!) – The traditional bread is soft white sandwich bread. 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. 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).Ĭhicken 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). Bonus: The flesh is seasoned all the way through. And before you say it, let me acknowledge that I left out the most obvious ingredient for sandwiches – BREAD! □Ĭhicken – I use store bought chicken for ease. Here’s what goes in my chicken sandwiches. That’s a mojito I’m clutching in my other hand. My trick is to use both mayonnaise (for flavour and richness) and sour cream (for creamy goodness with less oil). □ 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 creamĪnd 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. No stand-mixer? No worries! Use a hand-held beater or a little patience and your hands. This makes the chicken sandwich filling soft and creamy because you don’t have chewy chunks of chicken in it. The secret? Shredding the chicken super, super finely, until it’s basically crumbly, using a stand-mixer. “ It’s so soft and just melts in your mouth!“, friends have observed. 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. My secrets? Fresh dill, a handful of walnuts and shred the chicken really finely using a stand-mixer or electric beater. Never underestimate the power of great chicken sandwiches! Excellent platter for gatherings, picnics and work lunches.
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