Name: Cheggy Salad Sandwiches recipe
Ingredients: 2 (10 ounce) cans chunk chicken, drained;4 hard-cooked eggs, chopped;¼ cup Parmesan curls, shaved with a vegetable peeler;¼ cup chopped pine nuts;2 tablespoons sweet dill pickle relish;¼ cup chopped white onion;⅓ cup mayonnaise;⅓ cup cole slaw dressing;salt and freshly ground black pepper to taste;10 slices sandwich bread;5 lettuce leaves;5 slices ripe tomato;2 avocados, sliced;5 slices Monterey Jack cheese

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Ingredients

2 (10 ounce) cans chunk chicken, drained 4 hard-cooked eggs, chopped ¼ cup Parmesan curls, shaved with a vegetable peeler ¼ cup chopped pine nuts 2 tablespoons sweet dill pickle relish ¼ cup chopped white onion ⅓ cup mayonnaise ⅓ cup cole slaw dressing salt and freshly ground black pepper to taste 10 slices sandwich bread 5 lettuce leaves 5 slices ripe tomato 2 avocados, sliced 5 slices Monterey Jack cheese

Nutrition Info

809.9 calories carbohydrate: 30.4 g cholesterol: 280.4 mg fat: 57.1 g fiber: 7 g protein: 45.6 g saturatedFat: 15.9 g servingSize: - sodium: 1327.8 mg sugar: 8 g transFat: : - unsaturatedFat: : -

Directions

Lightly combine the canned chicken, eggs, Parmesan cheese, pine nuts, pickle relish, chopped onion, mayonnaise, cole slaw dressing, and salt and pepper to taste in a large bowl. Cover and refrigerate for 30 minutes to blend the flavors.
To assemble sandwiches, spread a generous serving on each of 5 slices of sandwich bread, and place lettuce leaves, sliced tomato, sliced avocado, and Monterey Jack cheese slices over the salad. Top with remaining sandwich bread slices.

Recipe Yield

5 servings

Recipe Note

This is a chunky chicken and egg salad sandwich (hence the name) that is perfect for an easy brunch or lunch recipe. The taste is creamy, cool and delicious! You can't go wrong with this one!

Alternatives to this recipe

Cheggy Salad Sandwiches