Sandwiches Recipe

Preheat a small dry skillet over medium heat. Add the pecans and toast, stirring frequently, until fragrant and slightly darker, about 3–4 minutes. Transfer to a plate to cool, then chop coarsely. This enhances flavor and prevents them from softening when mixed into the filling.

Whisk dressing

In a medium bowl combine the mayonnaise, heavy cream (or crème fraîche), brown sugar, Dijon mustard and lemon juice. Whisk until smooth and sugar dissolves. Taste and season with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper; adjust to preference.

Add the shredded/chopped cooked chicken to the bowl with the dressing. Stir gently to coat the chicken evenly.

Fold in the diced apple, thinly sliced red onion, chopped dried cherries, toasted chopped pecans and the chopped cooked bacon. Reserve about 2 tablespoons of bacon and 1 tablespoon of pecans for garnish if desired.

Gently fold in the crumbled blue cheese last, taking care not to break it up too finely. Taste the mixture and adjust seasoning with additional salt, pepper or a squeeze of lemon if needed. If the mixture feels dry, add up to 1 tablespoon more cream or mayonnaise to reach a spreadable consistency.

If toasting the bread: spread softened butter on one side of each slice. Heat a large skillet or griddle over medium heat. Toast bread butter-side down until golden and crisp, about 2–3 minutes per side. Alternatively, grill or toast to your preference.

Place four slices of bread on your work surface, buttered or not depending on previous step. Divide the lettuce or mixed greens (if using) among them.

Spoon the chicken-Waldorf mixture onto the bread with greens, dividing it evenly (about 1/2 cup filling per sandwich). Top each with remaining bread slices. Press gently to compact.

If desired, slice sandwiches in half on the diagonal. Sprinkle reserved bacon and pecans over the filling before closing for visible garnish, or sprinkle over the cut sandwiches.

Serve immediately while bread is crisp for best texture. These sandwiches are also good chilled—if making ahead, assemble without the lettuce and store filling separately in an airtight container in the refrigerator for up to 2 days.

Refrigerate leftovers in an airtight container for up to 2 days. If bread becomes soggy, toast again briefly before serving.