Ingredients
| mayonnaise |
1 cup
|
| whole grain mustard |
¼ cup
|
| coarsely ground black pepper |
2 tsp.
|
| minced garlic |
1 Tbsp.
|
| celery, small dice (3.75 oz. / 105 gm) |
1 cup
|
| flat-leafed parsley, roughly chopped |
½ cup
|
| finely chopped green onions |
½ cup
|
| chopped cooked rotisserie chicken – chilled (14 oz. / 400 gm) |
2 cups
|
| grated cheddar cheese (2.8 oz. / 78 gm) |
1 cup
|
| large eggs, hard-boiled, diced (8 oz. / 230 gm) |
5
|
At Service
| slices bread – swirled pumpernickel |
20
|
| leaves red leaf lettuce |
20
|
| thin slices of tomatoes |
20-30
|
| slices of pickles or cucumber |
20-30
|
Directions
- Prepare chicken salad: In a large bowl, use rubber spatula to work together mayonnaise, mustard, pepper, garlic, celery, parsley, and onions.
- Add chicken and cheddar cheese to bowl. Mix thoroughly with other ingredients. Taste and adjust seasoning aggressively, as flavors will be muted by bread, tomatoes, pickles, and lettuce.
- Gently fold in eggs to preserve the yolks appearance and texture.
- Keep chilled until ready to use. Can be made a day ahead.
Sandwich Preparation
- Arrange lettuce on bread.
- Top with tomato slices.
- Spread (100 gm) salad out evenly on each.
- Layer on pickles or cucumber
- Top with second slice of bread.
- Optional: cut in half corner to corner
Insider Tips
- Wrap in parchment paper and make it to-go.