First, boil 3 eggs. Let them cool once boiled with running cooled water. Peel then chopped finely. Slice off the breast side of the chicken and a few more from the other parts. Don’t use the skin.
Chop the chicken meat coarsely. Then chop 1 sprig of scallions finely. In a large bowl, combine the chopped chicken, eggs, scallions, mayonnaise, sour cream, and shredded cheddar cheese. Season with salt and pepper. Gently mix everything together. Cover the bowl and store in the fridge for at least 10 minutes.
Spread a generous amount of the chicken-eggs-cheese filling on 1 half of the wheat bread, then top with the other half.
Cut in triangles if you want.
