Open-face chicken salad sandwich

Lunch today, May 23, 2014
Delicious and easy lunch, when you need to teat yourself with something special
4 servings

  • 400 g Leftover chicken, diced
  • ½ Red onion, finely chopped
  • 1-2 tbsp. Hellman's Light Mayonnaise
  • 1-2 tbsp. Sour Cream
  • 2 stalks Celery, sliced
  • 300 g Bacon, diced
  • 4 Tomatoes, sliced
  • 1 Avocado, sliced
  • 2 Sourdough rolls, halved
  • 4 slices Swiss Cheese
  • Salt
  • Black pepper, fresh grounded

1) Cook the bacon in a skillet tip crips and golden, set aside.

2) In a bowl mix together mayo and sour cream, salt and black pepper, a just mayo or sour cream to you liking

3) In an other bowl mix together chicken, celery and read onion and the mayo mixture, and stir to mix.

4) Add the cheese on each ½ rolls and let the cheese melt for a couple of minutes i the oven.

5) Slice tomatoes and avocados,

6) Add the tomatoes on the melted cheese, then chicken salad , avocado and the beacon.
Give it a freshly founded pepper on top and you good to go ! Enjoy !
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