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Ingredients
- 2 cups chopped simmered chicken
- 1/4 cup mayonnaise
- 1 hard cooked egg, chopped
- 3 Tablespoons chopped, scraped celery
- 1/4 teaspoon salt
- 1/8 teaspoon 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.