The iconic taste of dill appears in two iterations in this traditional tea sandwich—pickles and the fresh herb. For convenience, we used rotisserie chicken, which always has great texture when used in salads like this one.
Dill Chicken Salad Tea Sandwiches
Serves: 16
Ingredients
- 1⁄2 cup mayonnaise
- 1⁄4 cup finely chopped celery
- 2 tablespoons finely chopped dill pickles
- 2 tablespoons chopped fresh dill
- 1 tablespoon stone-ground mustard
- 1 1⁄2 teaspoons white vinegar
- 1⁄2 teaspoon fine sea salt
- 1⁄8 teaspoon freshly ground black pepper
- 2 cups chopped roasted chicken breast
- 16 slices soft white bread
- 8 leaves bibb lettuce
Instructions
- In a large bowl, stir together mayonnaise, celery, pickles, dill, mustard, vinegar, salt, and pepper until well combined. Fold in chicken until well combined.
- Divide chicken salad among 8 bread slices. Top with lettuce, and cover with remaining 8 bread slices to make 8 whole sandwiches. Using a serrated bread knife in a gentle sawing motion, trim each sandwich into a 3-inch square, discarding crusts. Cut each square in half diagonally into 2 triangles. Serve immediately, or cover with damp paper towels, place in a covered container, and refrigerate until serving time.
