Ingredients: |
Ingredients: 2 lbs. cooked, boned chicken, all white meat
2 1/2 cups finely chopped celery
1 small onion, finely chopped
1 1/2 tsp. salt
1/2 tsp. pepper
1 tsp. red pepper
20 sprigs parsley, finely snipped
3 cups Hellmann's mayonnaise (approx.)
thinly sliced day old sandwich bread
mayonnaise for coating bread
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Directions: |
Directions:The day before you need to serve sandwiches, grind boned chicken in food processor. Add and mix in celery, onion, seasonings, parsley, and mayonnaise. Combine well and correct seasonings. Coat one side of one slice of bread with mayonnaise. Spoon generous portion of chicken salad on bread and gently spread by tapping down. Do not pack; you want a fairly thick finished product. Place top slice of bread on sandwich and put sandwich on waxed paper lined cookie sheet. Continue until all sandwiches are made. Do not stack sandwiches more than two layers high. Separate layers of sandwiches with waxed paper. Completely wrap with waxed paper or plastic wrap and refrigerated overnight. Three hours before serving, remove from refrigerator and stack two high; use electric knife to decrust and cut into fourths. After each cut, wipe knife blades clean with damp cloth. Wet and squeeze out paper towels and lightly cover sandwiches on tray. Wrap tray with plastic wrap and refrigerate until ready to serve. The red pepper gives them a little "pizzazz" so don't eliminate it. Yield: 12 - 15 sandwiches. Variation: If not making into sandwiches, just keep refrigerated and serve as you wish. |
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