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 (heck, she couldn’t and still can’t cook, period) but she made great cheese pimiento sandwiches.
Two days ago, I combined these two well-loved sandwich fillings. Chicken salad plus cheese pimiento. The result was a blast.
Finely chopped chicken meat, celery, carrot, onion and roasted bell peppers were mixed with mayo, grated sharp cheddar and cream cheeses.
The taste bud experience wasn’t even enough. I served the salad a second time using a presentation I saw on Food Network.
Using an ice cream scoop to mold the salad, I placed a mound on top of two lettuce leaves.
Then, I used a rolling pin to thin out bread slices, cut them into triangles, grilled them then stuck them on the molded chicken salad.
Comfort food times two. Oooh la la.
- 1 c. of finely chopped cooked chicken meat
- 2 tbsps. of chopped roasted bell peppers (see how to roast and skin bell peppers)
- 1 tbsp. of chopped celery
- 1 tbsp. of chopped carrot (I blanched before chopping)
- 1 tbsp. of chopped onion
- 1 tbsp. of sweet pickle relish
- 1 tsp. of chopped parsley
- 1/2 c. of shredded sharp cheddar cheese
- 1/4 c. of softened cream cheese
- mayonnaise, just enough to bind, about 2 tbsps.
- salt and pepper, to taste
- Place all the ingredients in a bowl and mix lightly just until combined.
- Spread on toasted bread or serve on a plate with pieces of toasted bread.
Toasted bell peppers also come in jars. You can use these but you have to drain them first.
Preparation time: 10 minute(s)
Number of servings (yield): 2