Spicy Dill Pickle Chicken Salad Sandwiches

Recipe Creator: Chef D

Chicken salad sandwiches are always a hit at picnics and potlucks. Easy and delicious, you only need a few ingredients to make this classic recipe. Bursting with flavour, Sunny Dog Spicy Dill Pickle Monterey Jack cheese compliments the chicken and adds a touch of tang and spice. Best part - these can be prepped ahead of time. It's also a great way to use leftover chicken.


  • 2 cups of chicken, cooked and chopped
  • Juice of ½ lemon
  • 3 tbsp of pickle brine
  • ½ cup mayonnaise
  • 2 green onions, chopped
  • 2 tbsp of fresh dill
  • 1 1/2 cups Sunny Dog Spicy Dill Pickle Monterey Jack, grated (reserve ½ cup)
  • 1/2 cup of arugula
  • 5-6 slices of fresh bread
  • 2 tbsp avocado oil (or full fat butter)
  • Salt and pepper


  1. Combine all ingredients in a bowl and mix well.
  2. Season with salt and pepper to taste. Set aside or put in fridge until ready to use.
  3. Bring a large pan up to med-high heat on the oven/stove top. Place bread in pan and toast on one side to a deep golden brown.  Turn bread over and lightly grill on the second side.  Toast/grill each slice till all are complete.
  4. Spoon chicken mixture onto bread folded in half or on top of a salad. Add arugula to the sandwich.
  5. Sprinkle reserved cheese over sandwiches.

ChefD’s Tip:  Adding some celery or water chestnuts will add extra crunch if you desire.