Ramsay Chicken Salad Sandwich (Print Version)

# Ingredients:

→ Filling

01 - 500g shredded chicken (pulled from a big rotisserie chicken)
02 - 1 stalk celery
03 - 1 spring onion, chopped small
04 - 75g chopped walnuts, broken into chunks
05 - 3 tablespoons minced pickle or cornichon
06 - 1 tablespoon fresh dill, chopped tiny

→ Sauce

07 - 160g standard mayo
08 - 160g tangy sour cream (or thick yogurt)
09 - 2 teaspoons smooth Dijon mustard
10 - 1 tablespoon fresh lemon squeeze (or apple/wine vinegar)
11 - ½ teaspoon dried onion powder
12 - ¼ teaspoon powdered garlic
13 - ¾ teaspoon kitchen salt
14 - ¼ teaspoon ground black pepper

→ Assembly

15 - 20 pieces white bread for sandwiches (stale works better)
16 - Plenty of salted butter for the bread

# Instructions:

01 - Pull chicken into tiny bits using your fingers or pop it in a stand mixer.
02 - Stir together mayo, sour cream, mustard, lemon juice, both powders, salt, and pepper until it's all blended.
03 - Toss the sauce with your chicken, then add celery, spring onion, walnuts, pickle, and dill.
04 - Smear butter across both sides of all bread slices.
05 - Drop chicken mix onto bread and cap with another slice. You can trim edges if you want and cut in half.

# Notes:

01 - Works way better with slightly stale bread
02 - Pop in fridge for 15-30 mins before cutting for neater edges
03 - Each sandwich needs about 100-130g of filling
04 - Try adding some fresh spinach or arugula for extra crunch

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