Chicken Salad Sandwiches

30 servings Prep: 30 m Cook: 45 m Total: 1 h 45 m Beginner
5.0/5 (2)
Chicken Salad Sandwiches
Light tasting, satisfying and a dish to feed the multitudes, this very popular classic sandwich is served at most traditional Cajun weddings. Great for parties, too. Made with boiled chicken, celery, sweet pickle relish, and mayonnaise, these crustless tea sandwiches are perfect for crowds.

Ingredients

30 servings
  • 1 fryer (at least 3 lbs)
  • 1 stalk celery
  • 1 large onion
  • 2 shallots
  • Salt and black pepper to taste
  • 2 ribs celery, chopped fine
  • 1 small onion
  • 1 small bell pepper
  • 1/2 cup sweet pickle relish (or more to taste)
  • 1 cup mayonnaise or salad dressing
  • 3 loaves fresh white bread or sandwich bread

Step-by-Step Instructions

  1. Add the chicken, celery stalk, large onion and shallots in a large stock pot and cover with water. Season with salt and pepper. Boil until the chicken is tender, about 45 minutes.
  2. When cooked, cool and remove meat from the bones. Discard the skin but reserve the stock.
  3. Grind the chicken meat together with the boiled celery, shallots, and large onion along with the 2 ribs of chopped raw celery. Add the small onion and bell pepper and grind into the mix. Use a little of the chicken stock if the consistency is too dry. This will impart additional flavor. Add the pickle relish and enough mayonnaise to make a good spreading consistency.
  4. Cut the crust off the bread and spread the chicken salad mixture on the bread. Either cut in half for triangles or cut in four for small squares. Keep the sandwiches covered with a damp towel before serving as the bread has a tendency to dry out.

Common Problems and Solutions

Q: Why is my chicken salad too dry?

A: Use some of the reserved chicken stock to moisten the mixture. The stock adds incredible flavor while getting the right spreading consistency. Add it gradually, a tablespoon at a time.

Q: Can I make these ahead of time?

A: Yes, but wait to assemble until a few hours before serving. The chicken salad mixture can be made a day ahead, but once spread on bread, keep covered with a damp towel to prevent drying out.

Q: What's the best way to grind the ingredients?

A: A meat grinder works best for traditional texture, but a food processor works too. Just pulse carefully to avoid making it too mushy - you want some texture, not a paste.

Tips and Techniques

Don’t throw away that chicken stock - it’s liquid gold for moistening the salad and adding extra flavor. Also, keep finished sandwiches under a damp (not wet) kitchen towel until serving time to keep the bread from drying out.

Ingredient Substitutions

  • meat grinder: food processor
  • sweet pickle relish: dill pickle relish or chopped bread and butter pickles
  • mayonnaise: half mayonnaise, half Greek yogurt

Equipment Needed

  • large stock pot
  • meat grinder or food processor
  • sharp knife for trimming bread crusts

Historical Context

Crustless tea sandwiches like these have been served at Cajun weddings for generations, usually made by the ladies of the church or family. They’re practical for feeding large crowds and elegant enough for special occasions.