Classic Creamy Chicken Salad Sandwich

This sandwich features toasted bread filled with a rich, creamy chicken salad mixed with eggs and herbs. It’s comforting, savory, and perfect for lunch or a light dinner.

---

Ingredients

Chicken Salad Filling

• 2 cups cooked chicken breast, finely chopped or shredded

• 2 hard-boiled eggs, chopped

• ⅓ cup mayonnaise

• 1 tablespoon Dijon mustard (optional)

• 1 tablespoon lemon juice

• 1 tablespoon finely chopped onion or celery

• 1 tablespoon fresh parsley or thyme, chopped

• Salt and black pepper to taste

Sandwich

• 4 slices thick bread (sourdough or white bread)

• 2 tablespoons butter (for grilling)

Serving (optional)

• Potato chips

• Pickles

---

Instructions

Step 1: Make the Chicken Salad

1. In a bowl, combine chopped chicken and chopped eggs.

2. Add mayonnaise, Dijon mustard, and lemon juice.

3. Stir in onion (or celery) and fresh herbs.

4. Season with salt and black pepper.

5. Mix until creamy but still chunky.

---

Step 2: Assemble the Sandwich

1. Spread a thick layer of chicken salad onto one slice of bread.

2. Top with another slice to form a sandwich.

3. Repeat with remaining ingredients.

---

Step 3: Grill the Sandwich

1. Heat a skillet over medium heat.

2. Butter the outside of each sandwich.

3. Grill 2–3 minutes per side until golden brown and crispy.

---

Step 4: Serve

• Slice sandwich in half.

• Serve warm with potato chips and pickles on the side.

---

Tips

• For extra richness, add a little cream cheese.

• For crunch, mix in diced celery or pickles.

• Best served immediately while bread is crispy.