Grilled Chicken Salad Sandwiches

It is amazing how my children always want to eat. They want to eat dinner without fail, night after night. So just as I finish blogging about one wonderful meal that was prepared, I have to get up and cook another one. That actually requires me to be slightly prepared. They hope that I am prepared.

In this case, I was a little prepared. I still had a bit of shredded chicken left in the refrigerator from the large batch that I shredded earlier in the week that I needed to use up. I did not use it all up when I made the Tetrazzini last night. What to make tonight?

This is a version loosely based off of something my mother made for us growing up. Grilled Tuna Fish Sandwiches. I loved them. I still do. Alas, there are people in my family who will not eat tuna fish so making them for my family is not really an option unless I want to year gnashing of teething, much wailing, and even more whining. Maybe that is a bit dramatic and an over-exaggeration. Maybe it is not. I did serve it to them once.

So instead, I decided to use chicken instead. No reason why not, right? The problem was that it did not quite have as much flavor. It needed something. With a little bit of tinkering on the next trial run, I had a concoction that had flavor and the kids enjoyed them. Thank you! Now I cannot say that I will completely give up on tuna fish, but I might have to resort to having my mother or my brother make them for me from time to time.

Grilled Chicken Salad Sandwhiches

2.5 cups finely shredded chicken
2 tbsp dill pickle relish
3 tbsp spicy brown mustard or dijon mustard
1/2 tsp Penzeys Mural of Flavor seasoning
2/3 cup mayonaise
1/4 cup grated parmesan cheese

• spreadable butter (for coating both sides of each sandwich)
• loaf of bread (how many sandwiches you make depends on how much you put on each sandwich)

Preheat skillet or griddle over medium-high heat (or slightly lower). Make a sandwich by putting some of the Chicken Salad mixture spread evenly between two slices of bread. Spread both sides of the sandwich evenly with butter. Place on the griddle or skillet. Cook until lightly golden brown on both sides.

I got 8 sandwiches out of the mixture. There was enough mixture remaining in the container to make an additional 3-4 sandwiches.

The Chicken Salad mixture. You could add other add-ins to the mixture. I have included hard-boiled eggs in the past. I did not have the time to boil eggs, peel, and chop the eggs. You may have to increase the amount of mayonnaise needed a little if you add hard-boiled eggs.

The sandwiches cooking on my All-Clad double burner griddle. I love that thing! I flipped these a little too soon. I turned down the heat because I could not get the sandwiches made, buttered, and put on the griddle fast enough before I needed to turn the ones already on the griddle. I turned it down so that I would not burn any. Of course when I caught up, I was again an impatient cook. Of course, I have one child that does not like super browned things so having some that were “less brown” was a good thing for him.

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