This tasty sandwich is a spin-off of the famous Waldorf salad, named after the famous Waldorf Hotel in New York City that opened back in 1893 on the corner of Fifth Avenue and 33rd Street. The sweet and crispy salad, originally featured just four ingredients, according to The New York Times, which included lettuce, apples, celery and mayonnaise. The salad made its grand premiere during the first function the Waldorf Hotel hosted since opening their doors — a charity ball (via Food Network).

Since then, this tasty salad has inspired an assortment of variations, including ones that feature blue cheese, walnuts or raisins — and sometimes all three. This Waldorf chicken salad sandwich recipe, brought to you by private practice registered dietitian and recipe developer Kristen Carli, offers another scrumptious alternative, one a bit more hardy than the original. It adds some more sweetness to the initial design by including grapes, and ups the crunch factor with rich walnuts. A dash of Dijon mustard spices up the mayo’s richness as well. And the best part of all? The sandwich takes just 15 minutes to prepare. That means you can enjoy it pretty quickly.

Gather your ingredients to prepare this easy Waldorf chicken salad sandwich recipe

This recipe requires a little prep work, mostly chopping and dicing. It requires 2 cups of rotisserie chicken, 1 cup of halved red grapes, ½ cup of walnuts, celery stalks, a Honeycrisp apple, 1 cup of mayo mixed with 1 teaspoon each of Dijon mustard and salt, 1 tablespoon of lemon juice, and ½ teaspoon of pepper, in addition to 12 slices of seeded bread.

Carli recommends the Honeycrisp apples, because they "offer the best for sweetness and tartness balance in this recipe. They are not necessarily traditional, but they are very crisp."

For vegetarians, chickpeas can be used instead of chicken. Carli recommends pulsing them in a food processor before mixing with the remaining ingredients.

Get chopping and slicing

Save time by purchasing pre-cut chicken for the 2 cups you will need, and pre-chopped walnuts for the ½ cup that is required. Or, if you’d prefer, chop the walnuts and cut strips of white meat off a whole chicken.

The celery will be crisper if cut fresh. Be sure to wash it thoroughly, and then place the celery on a cutting board. Trim off its leafy top and base. Next, take two celery stalks, and cut each one, moving your knife in easy motions to create half moons. When the celery is done, take the washed grapes, and slice then in half until you have a cup’s worth.

Rinse the apple, and make a ½-inch slice into it either on the left or right side of the core. Cut each apple into four slices, removing the apple’s center entirely. Then, cut each section into a ¼ or ½-inch piece. Do not remove the skin.

Mix the ingredients you just chopped and sliced

Once you have the apples, walnuts, chicken, celery, and grapes chopped, diced, and sliced, you should take a large spoon and stir all the items together. Be sure to mix well, but be gentle enough that the fruit slices remain whole and don’t break apart. All of these ingredients add to deliciousness in the salad and such pretty color for your sandwich. When the ingredients are completely blended, it’s time to prepare the dressing for your Waldorf chicken salad.

Prepare the dressing

Take a small bowl in which you will whip up the dressing for your Waldorf chicken salad. Start by adding 1 cup of mayo, 1 teaspoon of Dijon mustard, 1 teaspoon of salt, ½ teaspoon of pepper, and 1 tablespoon of lemon juice. Stir everything together vigorously to combine. When your mixture is completely blended, pour the dressing on top of the chicken that you prepared earlier. Stir until all of the ingredients are mixed together. Your salad will look quite delicious and is ready to eat, but we are taking it a step further to make a scrumptious sandwich.

Assemble the sandwiches

Take 12 pieces of seeded bread, and toast them. "I love serving this on a seeded bread for extra texture," suggests Carli. Although, she encourages people to substitute any other bread they might prefer. Whatever bread is chosen, be sure to toast it, as this is a key part of the recipe, since the cooked bread holds up to the salad better and prevents sogginess.

Put the chicken salad on top of one slice, then close the sandwich by topping it with the remaining slice. Repeat until other sandwiches are finished. For a final touch, add a cluster of fresh grapes to the side of each plate. If you’d like to include potato chips or pickles as a side, it will only enhance the deliciousness of this meal and add to the presentation.