Old-Fashioned Walnut and Celery Sandwiches

Course: Afternoon tea, Lunch, Party, picnic

Cuisine: British

Prep Time: 30

Cook Time: 0

Total Time: 30

Servings: sandwiches

Calories: 422kcal

Author: Jacq

These easy and quick Old-Fashioned Walnut and Celery Sandwiches are packed with a vintage walnut and celery mayonnaise filling. The fresh flavours and crunchy textures of these sandwiches are surprisingly tasty. These sandwiches can be adapted for any dietary requirements such as by using vegan mayonnaise or gluten-free bread.

Print Recipe

US Customary - Metric

Equipment

Vegetable knife
cutting board
mixing spoon
Mixing bowl
butter knife

Ingredients

Filling:

120 grams celery [weight is for 2 medium ribs after they have been trimmed, fine diced]
60 grams walnuts [fine diced]
70 grams red onion [about ½ a small onion, fine diced]
4 tablespoons mayonnaise [we used a vegan mayonnaise but you can use your usual mayonnaise- shop-bought or home-made or an equivalent]
½ teaspoon granulated sugar [optional, but does balance out the flavours]

Sandwich:

6 slices bread [use your preferred bread or sub with lettuce leafs]
1 tablespoon margarine [or your usual spread for bread, use more or less as preferred, or replace with a small amount of hummus or simply omit]

Instructions

Spread margarine over the bread slices.
1 tablespoon margarine, 6 slices bread
Fine dice the celery, onion, and walnuts, and add these to a mixing bowl.
The exact size to cut the ingredients is personal preference but the smaller the better although perfect dice is not necessary.
120 grams celery, 60 grams walnuts, 70 grams red onion
Stir through the mayonnaise and sugar and mix well.
4 tablespoons mayonnaise, ½ teaspoon granulated sugar
Season with enough salt and black pepper to bring all the flavours together.
Pop the filling into the refrigerator for at least 10 minutes so that the flavours can mingle. The filling does benefit from being chilled so if possible do let it sit in the refrigerator.
Alternatively, if preferred it can be used immediately.
Add about a third of the sandwich filling to a slice of bread and top with a second slice. We also like to include some lettuce or green salad leafs with our sandwich.
Cut the sandwich into rectangles or triangles, and slice again if liked, so that you have 4 pieces per sandwich.

Notes

Nutritional data is provided for guidance only and is not an exact calculation as ingredients vary.
The bread used for the calculation is labelled 'bakery bread' which is generally a white style loaf.
Margarine or butter is not included within the nutritional data, as it can be omitted or replaced with a thin layer of hummus.
Data minus the bread works out roughly at: 268 calories, 4g protein, 8g carbs, 25g fat,3g sugar, 1mg iron, 2g fiber, 41mg calcium [for ⅓ of the sandwich filling].
The bread can be substituted for a large or small lettuce leafs such as romaine lettuce, Cos, little gems, etc.
Or use the filling as a delicious dip for tortilla chips, Scottish oatcakes, crackers, etc.
Store leftover sandwiches for 1-2 days, wrapped with food-safe wrap or kitchen foil and placed into a covered container. Although the sandwiches will be at their best soon after they are prepared.
The sandwich filling can be stored within the refrigerator for 3 days and is best stored minus the bread, with the sandwiches made up just before eating or a few hours before eating and then stored properly, as this will avoid soggy sandwiches!
Add the sandwich filling to your favourite salads, or as a side-dish whenever you would have coleslaw such as with veggie burgers or baked potatoes.
Add extra flavours such as a vegan-friendly 'chicken' seasoning herb and spice mix, potato or chip seasoning, paprika, chilli powder, cayenne pepper, or your favourite herbs and spices seasoning mixes.
Check out our recipe notes and FAQ section above for useful tips on different sandwich cuts, preparing the best sandwiches, celery and walnut substitutions, bread substitutions for sandwiches, mayonnaise substitutes, a link to a home-made vegan mayonnaise, and more!
Variation: To prepare a chicken salad sandwich (use meat-free chicken pieces if preparing vegan or plant-based):
1. To the celery and walnut filling add your choice of cooked chicken or meat-free chicken pieces or sliced up vegan 'chicken' deli slices or vegan Quorn 'chicken' slices, or use some cooked chickpeas instead.
2. The exact amount is personal preference so just add as much as you like or as much as the recipe can take, adding more mayonnaise and seasoning if necessary. Also, the chickpeas can be given a quick mash if preferred, before adding.
3. As for the walnuts they can be either omitted or kept in the recipe, and a few teaspoons of a chicken seasoning spice and herb blend can be stirred through.

Nutrition