Tarragon Chicken Ribbon Sandwiches Recipe
Summary
Preparation Time5 MinCooking Time45 Min
Ready In50 MinDifficulty LevelMedium
HealthyHigh Protein
Ingredients
| Cooked chicken | 1 1/2 Cup (16 tbs), finely chopped (FILLING) | |
| Mayonnaise or salad dressing - 1/2 cup | ||
| Celery | 1/3 Cup (16 tbs), finely chopped (FILLING) | |
| Dijon Mustard | 2 Teaspoon (FILLING) | |
| Tarragon leaves | 1/2 Teaspoon (FILLING) | |
| Onion powder | 1/8 Teaspoon (FILLING) | |
| BREAD | ||
| Horizontal slices - 2 (about 1/2 inch thick) from 1 1/2- loaf unsliced white sandwich bread, crusts removed | ||
| Horizontal slices - 2 (about 1/2 inch thick) from 1 1/2-lb. loaf unsliced whole wheat or pumpernickel sandwich bread, crusts removed | ||
Directions
GETTING READY
1) Remove the crust from the bread.
MAKING
1) In small bowl, combine ingredeints for filling.
2) Mix them well.
3) Spread each white bread slice and 1 whole wheat slice with 1/3 the chicken mixture.
4) To set the sandwiches, Begin with white bread, stack slices, alternating white and whole wheat; top with remaining whole wheat bread slice.
5) Trim the edges of slices, if desired.
6) Wrap in plastic wrap; refrigerate 2 to 3 hours.
SERVING
7) To serve the sandwich, cut the stack into 1/2-inch slices; cut each slice in half.
1) Remove the crust from the bread.
MAKING
1) In small bowl, combine ingredeints for filling.
2) Mix them well.
3) Spread each white bread slice and 1 whole wheat slice with 1/3 the chicken mixture.
4) To set the sandwiches, Begin with white bread, stack slices, alternating white and whole wheat; top with remaining whole wheat bread slice.
5) Trim the edges of slices, if desired.
6) Wrap in plastic wrap; refrigerate 2 to 3 hours.
SERVING
7) To serve the sandwich, cut the stack into 1/2-inch slices; cut each slice in half.
Chef
