Cheggy Salad Sandwiches Recipe

Cheggy Salad Sandwiches Recipe

  • 2 (10 ounce) cans chunk chicken, drained
  • 4 hard-cooked eggs, chopped
  • 1/4 cup Parmesan curls, shaved with a vegetable peeler
  • 1/4 cup chopped pine nuts
  • 2 tablespoons sweet dill pickle relish
  • 1/4 cup chopped white onion
  • 1/3 cup mayonnaise
  • 1/3 cup cole slaw dressing
  • salt and freshly ground black pepper to taste
  • 10 slices sandwich bread
  • 5 lettuce leaves
  • 5 slices ripe tomato
  • 2 avocados, sliced
  • 5 slices Monterey Jack cheese
  1. Lightly combine the canned chicken, eggs, Parmesan cheese, pine nuts, pickle relish, chopped onion, mayonnaise, cole slaw dressing, and salt and pepper to taste in a large bowl. Cover and refrigerate for 30 minutes to blend the flavors.
  2. To assemble sandwiches, spread a generous serving on each of 5 slices of sandwich bread, and place lettuce leaves, sliced tomato, sliced avocado, and Monterey Jack cheese slices over the salad. Top with remaining sandwich bread slices.
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