Tuesday, November 22, 2016

{soups-salads-and-salad-dressings} Chicken and Egg Salad Tramezzini

 

This sounds like such a natural together!

Chicken and Egg Salad Tramezzini

http://abc.go.com/shows/the-chew/recipes/chicken-and-egg-salad-tramezzini-mark-ladner 

Have this quick and easy Chicken and Egg salad for lunch!

Ingredients

CHICKEN SALAD:

1 cup chopped cooked chicken (boneless skinless breast boiled in chicken stock works well)

3 tablespoons celery (finely diced)

2 tablespoons mayonnaise

1 teaspoon red wine vinegar

1 teaspoon chervil (finely chopped) [has a faint licorice taste]

Kosher salt and freshly ground black pepper (to taste)

 

EGG SALAD:

3 large eggs

2 tablespoons mayonnaise

1/2 teaspoon red wine vinegar

Kosher salt and freshly ground black pepper (to taste)

 

TO SERVE:

8 slices white sandwich bread

very good extra-virgin olive oil, preferably delicate Sicilian

 

Directions

For the Chicken Salad: In a large bowl, mix together the chicken, celery, mayonnaise, vinegar, and chervil. Season to taste with salt and pepper.

For the Egg Salad: Place the eggs in a medium saucepan. Add water to cover by 2-inches. Bring the water just to a boil over high heat. Remove the pan from the heat, cover, and let stand 10 minutes. Drain the eggs, then submerge in a bowl of ice water to cool.

Crack and peel the eggs, then finely chop and place in a large bowl. Stir in the mayonnaise and vinegar. Season to taste with salt and pepper.

To Serve: Spread the chicken salad on 4 slices of the bread. Spread the egg salad on top. Top with the remaining bread slices. Cut off and discard the crusts, then cut the sandwiches on the diagonal into 4 pieces each. Arrange the Tramezzini on serving plates with a cut side facing up. Drizzle with the Sicilian oil. Serve immediately.

Tip: Make the chicken salad and egg salad in advance then assemble sandwiches before serving.

 

 

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