Mini Chicken Dijon Sandwiches with White Burgundy

Mini Chicken Dijon Sandwiches with White Burgundy

Type: Recipe

Famed mustard city Dijon marks the northern edge of France's legendary Burgundy wine region, spiritual home of the Chardonnay grape. The wines' style is leaner, fresher and "earthier" than other world versions, a perfect match for medium-weight dishes like roast chicken and harmonizing nicely with neighboring earthy-spicy Dijon mustards. 

Party Theme(s): Take A Chance On France


  • YIELD: Serves 12, two triangle toasts per person

  • ACTIVE TIME: 40 mins

    TOTAL TIME: 40 mins

  • WINE PAIRING: White Burgundy


  • One small SHALLOT, finely diced
  • 120g CRÈME FRAICHE (120 ml)
  • 3 tablespoons WHOLE GRAIN MUSTARD (Maille brand is good)
  • 2 teaspoons chopped fresh TARRAGON (substitute dried only if you can't find fresh, and reduce it to 3/4 teaspoon)
  • One whole ROTISSERIE or ROAST CHICKEN, skin removed, breast and dark meat removed and shredded roughly by hand
  • LEMON JUICE and SALT, if necessary
  • 6 slices good quality white SANDWICH BREAD, crusts removed
  • 3 tablespoons BUTTER, melted

    For simple presentation:
    • 12 fresh TARRAGON LEAVES, each torn in half (the short way)
      For fancier presentation:
        • 12 fresh TARRAGON LEAVES, each torn in half (the short way)
        • 6 CHERRY TOMATOES, halved, wet insides scraped out with a small spoon, diced small and pieces dried on a kitchen towel
        • ICEBERG LETTUCE LEAVES, torn roughly the size of toast triangles, dried by pressing gently with kitchen towel


        • 1. Make the tarragon mustard chicken. In a small bowl, mix together the shallot, crème fraiche, whole grain mustard and chopped tarragon. Place the shredded chicken in a medium size bowl and add enough of the mustard sauce so that the meat is lightly coated; the meat shouldn't appear dry nor too saturated in the sauce (start light, you can always add more).
        • [Can be made a day ahead and kept covered and refrigerated. Remove chicken from the refrigerator an hour or so before making the final dish to allow to reach room temperature.]
        • 2. Lightly toast the bread until just beginning to take on some color – firm and lightly toasted but not crunchy. After toasting brush on melted butter while the toast is still warm.
        • 3. Take one minute to properly season the chicken. Taste the chicken mixture. If the flavours seem a bit dull or salty or if you're not sure, add a small squeeze of lemon juice (a teaspoon or less), mix and taste again. If you add too much lemon juice or if the mixture tastes too sharp or too strongly mustard- or tarragon-y, add a small sprinkling of salt (about 1/4 teaspoon), mix and taste again. You can alternate small additions of lemon juice and salt until the flavours seem balanced.
        • 4. To finish and garnish simply, top the toasts evenly with the chicken mixture and cut each toast slice on the diagonals into four triangles. Finely crack some black pepper over all and top each triangle with a torn tarragon leaf. To garnish more elegantly, slice toasts on diagonals into 24 total triangles, top each triangle with an iceberg lettuce leaf and then divide chicken mixture evenly onto all the leaves. Sprinkle a bit of diced tomato and finely crack black pepper over all and finally top each with a torn tarragon leaf.
        • Serve on big platter or plates paired with White Burgundy. Other world Chardonnays aren't a terrible match but--generally heavier in style--tend to overwhelm the dish.