| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
English |
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Chopped or shredded cooked Chicken |
| 1 |
tb |
(big) Hellman's or Best Foods Mayonnaise |
| 1 |
ts |
(big) very finely minced Sweet Pickle Relish |
| 1 |
ts |
Very finely minced Onion |
| 1 |
pn |
Salt |
| 1/2 |
c |
(scant) coarsely chopped English Walnuts |
|
|
Thin-sliced white and whole-wheat sandwich bread |
INSTRUCTIONS
Combine the first six ingredients together. The secret here is to have both
the onion and the pickle relish cut so fine that people eating the
sandwiches have a very hard time figuring out what's in the sandwich. After
I dice the onion and pickle relish I smash it with the (flat & wide) side
of the cleaver. This nearly pulverizes them and they blend in beautifully.
I like to allow the filling to mingle flavors for a few hours in the fridge
and stir again before assembling the sandwiches. Spread the filling evenly
over the bread slice and top with the same kind of bread slice. I then trim
the crusts and cut the sandwich on the diagonal. Arrange the sandwiches,
alternating white and wheat sandwiches, on a serving platter and keep cool
until serving time. This recipe doubles, triples (whatever) beautifully.
Posted to TNT Recipes Digest by cyberian@pacbell.net on Apr 28, 1998
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