Follow these steps for perfect results
cooked chicken
shredded
celery
minced
mayonnaise
mayonnaise
jalapeno chiles
minced, seeded, canned, pickled
kalamata olives
minced, pitted
sour cream
capers
drained
hot sauce
Maggi seasoning sauce
sesame seeds
toasted
sesame seeds
toasted
salt
black pepper
freshly ground
white bread
sliced
Shred the cooked chicken.
Mince the celery, jalapeno chiles, kalamata olives, and capers.
Toast the sesame seeds.
In a large bowl, combine the shredded chicken, minced celery, mayonnaise, minced jalapeno chiles, minced kalamata olives, sour cream, drained capers, hot sauce, and Maggi sauce.
Fold the ingredients together until well combined.
Mix in the 2 tablespoons of toasted sesame seeds.
Season the chicken salad to taste with salt and pepper.
Spread an even layer of chicken salad over half of the bread slices.
Top with the other half of the bread slices to make sandwiches.
Trim the crusts from the sandwiches.
Cut each sandwich in half on the diagonal.
Arrange the sandwiches on a platter with the long edge down.
Spread the remaining mayonnaise on one side of the 'roof' of the sandwiches.
Sprinkle the remaining sesame seeds over the mayonnaise.
Expert advice for the best results
Toast the sesame seeds to enhance their flavor.
Adjust the amount of hot sauce to your liking.
For a creamier salad, use a higher ratio of mayonnaise to sour cream.
Add a squeeze of lemon juice for extra tang.
Everything you need to know before you start
10 minutes
Can be made 2 days ahead.
Arrange sandwiches neatly on a platter, creating a visually appealing presentation.
Serve with a side of potato chips or coleslaw.
Accompany with a pickle spear.
Offer a variety of beverages.
Pairs well with the savory and tangy flavors.
A refreshing complement to the sandwich.
Discover the story behind this recipe
A classic American comfort food.
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