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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Posted by: "Jodi T" <tigger63755@charter.net>
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