Hot Chicken Salad Sandwich: Recipes From A Monastery Kitchen

By Gourmet Nun
What is it about sandwiches that make so many people so happy? It seems to me that the very same food served on a plate often gets less positive response than it does in a bun, on a roll, or even on a loaf of bread, as it was last night at the convent.Chicken salad was on the menu for our dinner and the cook of the day chose to serve it as a hot open faced sandwich, which surprised everyone. She sliced loaves of Italian bread lengthwise, placed a layer of chicken salad on each, topped them with grated cheese and melted them under the broiler for a few minutes. When they came out they were met with exclamations of “WOW, FANTASTIC, WHAT FUN!”

Because the meal was an informal picnic type, the loaf was served whole, allowing each person to decide what size piece they wanted cut for them. For a more refined touch it can be sliced in diagonal pieces and plated, and still be a sandwich!

Hot Chicken Salad Sandwich

3 cups cooked chicken or turkey, cut into large chunks
2 teaspoons onion, grated
2 cups celery, diced
1 cup slivered almonds
2 cups seedless green grapes
2 (6 ounce) cans water chestnuts, drained and chopped
1/2 cup mayonnaise
1/3 cup wine
1/8 teaspoon pepper
Favorite cheese if desired

Combine chicken, onion, celery, almonds, grapes, water chestnuts. Mix mayonnaise, wine, salt and pepper; toss with chicken mixture. Spread chicken salad on bread, top with a layer of your favorite cheese and melt under a broiler.

Filed in: Paraclete Press
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