I combined two well-loved sandwich fillings, both comfort food from my childhood, to make a terrific sandwich filling. Chicken salad plus cheese pimiento. The result was a blast.
Chicken salad sandwich was one of my favorites as a child. Back then, however, I did not want chopped onions in my chicken salad filling. I don’t remember anymore when the craving for more flavors, textures and contrasts began. By the time I was in college, I remember that I was already adding not only chopped onion but chopped celery and carrot as well.
Cheese pimiento was the one sandwich filling that my mother could make with her eyes closed. She wasn’t a good cook but she made great cheese pimiento sandwiches.
Both sandwich fillings, along with tuna salad, were mainstays in our house. Not having a tub of one or the other filling in the fridge were rare times.
For some reason, in the summer of 2011, I decided to combine chicken salad with cheese pimiento. Perhaps, I felt nostalgic. Perhaps, I had run out of ideas on what to put between slices of bread or what to post in the blog, or both.
Finely chopped chicken meat, celery, carrot, onion and roasted bell peppers were mixed with mayo, grated sharp cheddar and cream cheeses. Comfort food times two. Oooh la la.
The Ultimate Chicken Salad Sandwich
Print PinIngredients
- 2 cups chopped cooked chicken meat
- 1/4 cup chopped roasted bell peppers
- 2 tablespoons chopped celery
- 2 tablespoons chopped carrot
- 2 tablespoons chopped onion
- 2 tablespoons sweet pickle relish
- 2 tablespoons chopped parsley
- 1/2 cup softened cream cheese
- mayonnaise just enough to bind, about 1/4 cup
- 1 cup shredded sharp cheddar cheese
- salt to taste
- pepper to taste
- lettuce
- toasted bread
Instructions
- Place chicken, bell peppers, celery, carrot, onion, pickle relish and parsley in a bowl. Stir to distribute the ingredients evenly.
- In another bowl, whisk the cream cheese until light and fluffy. Stir in the mayonnaise. Fold in the cheddar.
- Scrape the mayo-cheese mixture into the bowl with the chicken and vegetables. Mix lightly but thoroughly to moisten all the dry ingredients.
- Taste the sandwich filling. Add salt and pepper to balance the flavors.
- Cover the bowl and chill for at least two hours.
- Taste the sandwich filling again. You'll be surprised how the flavors have mellowed and blended. You may need to add more salt and pepper.
- Take a slice of toast. Pile on the chicken sandwich filling. Top with lettuce leaves and cover with another slice of toast.
Notes
It looks good Ms. Connie. I will definitely try this. Malapit na naman ang klase ng mga bata, I’m sure they will love this. Btw, Prof. Myrna Feliciano says “hi!”. She happened to caught me while reading your blog when we’re in a seminar, hahah! She told me, print mo din ako nyan ha? lol!
HAHAHAHA Oh, please say hi to her too if you see her again before I do. :)
wow! how you describe the taste seems so heavenly. surely i’m going to try this, minus the onions. hehe i’m not as adventurous as you with regards to onions. until now i can’t keep up with the taste of uncooked onions mixed with any kind of food. maybe i can try to put powdered onions insted..
If you’re not going to use fresh onion, you can try dried roasted onions (in jars, spice section of better supermarkets). Powdered onion won’t give you any texture.
How long can we keep the chicken spread in the refrigerator, if we have left-over?
Two to three days.
Beautiful presentation, Connie! And you’re right, it is comfort food. Thank you again.
Wish I thought of the presentation myself :-P