Ingredients
Method
- If you want to toast or pan fry your bread, do it first.
- In a medium sized bowl mix all the ingredients listed under chicken. Taste for seasoning.
- To assemble, spread 1.5 tablspoon of the chicken filling on a slice of bread, edge to egde. Place another slice of bread on top. Spread a thin layer of mayonnaise, then place slices of tomato and egg. Spread mayonnaise on one side of the last piece of bread and place it mayonnaise side down. Cut the sandwich in hald diagonally and secure with a toothpick. Serve at room temperature.
Notes
Variations and Substitutions.
You can replace the shredded lettuce for shredded cabbage for an extra crunch.
I use white bread for these sandwiches, but they would taste great with a multigrain bread, or any bread you prefer.
Use 2 slices of bread per sandwich instead of 3 to cut the carbs.
If you don't have parmesan or don't want to add it you can omit it.
If you prefer a runny yolk, a fried egg instead of a hard boiled egg would make these sandwiches great.
How to store them.
Store these wrapped in a damp kitchen towel in the fridge until ready to serve. I don't suggest assembling these a day in advance. You can have the components ready and assemble the day you want to eat them.
Cook the chicken.
I talk about how to keep the chicken moist and fresh longer in my chicken salad sandwich blog post. You can find it here.