Chicken Salad Sandwich

By á-30

Ingredients

• 2 c. chopped simmered chicken
• (Dark and White meat)
• 1/4 c. mayonnaise
• 1 hard cooked egg, chopped
• 3 tbsp. chopped, scraped celery
• 1/4 tsp. salt
• 1/8 tsp. white pepper
• 12 thin or very thin slices whole wheat or white bread (Pepperidge Farm is perfectly sliced)
• Butter, softened
• Pimiento stuffed olives

Preparation

Step 1

Combine chopped chicken, mayonnaise, egg, celery, salt and pepper. Mix well. Spread 1/3 cup chicken salad evenly on one side of 6 slices of bread. Place the remaining 6 bread slices over the chicken salad to make a sandwich.
Spread butter on outside of top slice of bread; invert sandwich onto a hot sandwich maker, skillet or griddle. Cook until bread is browned. Spread butter on ungrilled side of bread; carefully turn sandwiches and cook until bread is browned.

Secure sandwiches with olive skewered toothpicks; cut crosswise into 2 pieces. Serve hot. Garnish with potato chips