Recipes
1. Chicken Salad Sandwich
Ingredients:
4 cups cooked chicken, shredded or diced (rotisserie or poached)
1 cup chopped celery
1 cup red grapes , halved
⅓ cup chopped red onion
¼ cup toasted sliced almonds
1 cup mayonnaise
¼ cup fresh lemon juice
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Fresh dill for garnish
2 slices of bread (white, whole wheat, sourdough, or a croissant)
To a medium size bowl, add the shredded chicken, chopped celery, grapes, onions, and almonds. In a small bowl, mix the mayonnaise with the lemon juice and salt and pepper. Add the mayo mixture to the bowl with the chicken and mix well. Taste for seasoning and adjust to your taste. Serve the chicken salad on croissants or bread, or over salad greens. Refrigerate for 3-4 days.
2. Tuna Salad Sandwich
Ingredients:
1 can (5 oz) tuna in water or oil, drained
2–3 tbsp mayonnaise (adjust to your creaminess preference)
1 tsp Dijon mustard (optional, for extra flavor)
1 tbsp finely chopped red onion or green onion
1 tbsp chopped celery or pickles (optional, for crunch)
Salt & black pepper, to taste
2 slices of your favorite bread (white, whole grain, or sourdough)
Lettuce leaves or fresh spinach
Sliced tomato (optional)
Instructions:
In a bowl, combine drained tuna, mayo, mustard (if using), onion, and celery or pickles. Season with salt and pepper. Mix until creamy and well combined.
Lightly toast the bread if you like. Place lettuce or spinach on one slice, spoon on the tuna filling, add tomato slices if desired, and top with the second slice of bread.
Cut in half and enjoy with chips, pickles, or a light salad.
3. Egg Sandwich Salad Sandwich
Ingredients:
2 large eggs
2 slices of bread (white, whole wheat, or your choice)
1 tablespoon butter or mayo
½ teaspoon mustard (optional)
Salt and pepper, to taste
Optional: cheese slice, lettuce, tomato slices, or cooked bacon
Instructions:
Cook the Eggs: You can scramble, fry, or boil the eggs — whichever you prefer:
For scrambled: Beat the eggs with a pinch of salt and pepper, then cook them in a lightly buttered pan until soft and fluffy.
For fried: Heat a little oil or butter in a pan and fry the eggs sunny-side up or over-easy.
For boiled: Boil for about 8–10 minutes for hard-boiled, then peel and slice.
Prepare the Bread:
Toast the bread slices if you like them crispy. Spread butter or mayonnaise on one or both slices.
Assemble the Sandwich:
Place the cooked eggs on one slice of bread. Add any extras like cheese, lettuce, tomato, or bacon. Top with the second slice of bread.
Serve:
Cut in half if desired and enjoy warm!
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