The Egg & I menu states: A blend of chicken, apples, walnuts, celery, green onions and mayonnaise. Served
with lettuce and tomato on grilled raisin bread.
I have made GREAT chicken salad sandwiches, but usually had chosen a croissant to house it — the idea of grilled cinnamon raisin bread peaked my interest.
You can “under dress” the mayo by using the bread to compensate – so no curry, no garlic, no majoram, etc.
Simplicity. I like that!
Egg & I Chicken Salad Sandwich
- 2 cooked and diced chicken breasts
- 1 peeled and diced apple, think little fingernail size
- 1/4 walnuts, lightly chopped.
- 1 stalk celery, finely diced
- 1 green onion, diced
- 1/2 – 3.4 cup mayonnaise
Combine all ingredients and lightly butter your raisin bread. Grill it (do not toast it). Take one slice of grilled bread and put a slice of lettuce and thinly sliced tomato on it. Add a nice scoop of chicken salad and top with the other piece of grilled raisin bread. Cut it, plate it and indulge!