Gather rustic white bread and lay it out. Spread unsalted butter on one side of each slice.

In a mixing bowl, combine shredded chicken, curry powder, mayonnaise, diced celery, and dried fruit. Mix until well-coated.

Take four buttered bread slices and spread ¼ to ⅓ cup of the chicken salad on each.

Top with remaining buttered slices, butter side down, and gently press together.

Trim edges and slice each sandwich into quarters or halves for serving.

Serve immediately with garnishes or store in an airtight container in the fridge.