Cheggy Salad Sandwiches

4 Reviews

Prep: 20 min
Ready In: 50 min

“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!” - by GotRice?

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.

Nutrition

Amount Per Serving (5 total)

Calories
810 cal
40%

Fat
57.1 g
88%

Carbs
30.4 g
10%

Based on a 2,000 calorie diet

Reviews (4)

Rate This Recipe

Sarah Jo

Apr. 21, 2011

"I used my own cooked, shredded chicken instead of canned, left out the pine nuts (only because I didn't have any), I used dill pickle relish (we don't like sweet dill relish) and I made my own colesla..." See morew dressing. Oh! And I also used a reduced fat mayonnaise. YUM! This was excellent! My littlest inhaled his own sandwich and then took half of mine. No leftovers. It's GONE. Thanks for a new favorite chicken salad sandwich! NOTE FOR SELF: Next time, I think I'd add in more relish and some chopped celery, just to stretch it a bit more to get one more sandwich. That's really for us, not reflective of the recipe."

Molly

Jul. 21, 2011

"Great sandwich! I used my own cooked chicken breast rather than canned. Kept everything else the same. My family loved it and it held up really well for leftovers the next day. No watery build up ..." See moreat all - that is a plus in my book. Thanks GotRice? for sharing this delicious sandwich recipe."

Jog Dish

Jul. 7, 2011

"Awesome recipe! Much like Sarah Jo I made my own shredded chicken instead of the canned and also made my own coleslaw dressing. I added about 1/4 cup of chopped red pepper to the salad that needed to ..." See morebe used up. Also used lite sour cream and plain ff yogart instead of mayo (can't stand mayo!). Thanks for the recipe:)"

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