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Chicken salad sandwich

Once I break down my chickens I always have a good bit of cooked chicken meat from roasting the bones in the oven. Whipping up a batch of chicken salad 2 Chickens – using the rest for sandwiches is an easy use up – so the first week after a chicken run is a lot of chicken salad sandwiches. But I usually miss having it handy by the time I do another chicken run.

Either Grilled with cheese, or just plain on bread a quick protein packed lunch, usually on the go when I’m working but crispy, cheesy is a treat too. This will make about four servings depending on how well you clean you chicken.

Chicken salad with finely diced celery, shallot, red mini-peppers, capers, mayo, mustard.
All I could find at the time was the round sourdough bread, so many of the slices are pretty huge more than enough for one sandwich sliced in half.
About a half a cup – depending on the size of your bread of course.
Add some apples with peanut butter or a salad.

OR GRILLED

Chicken salad, cheese, bread.
Slice the bread in half.
Slice cheese to fit the bread.
Brush the outside of the bread with chicken fat. I could have used butter, but I have the chicken fat from rendering the chicken skins and making chickenrones.
Lay the bread in the pan fat side down, and tetris in the cheese on each slice. Turn the heat to medium low. The usual problem people have with making grilled cheese is too hot and the bread burns before the cheese gets properly melty. Keep the heat fairly low and you get crispy toasty bread and oooey gooey cheese.
Wait for the cheese to start to melt.
Spread the chicken salad on one piece of bread.
Top with the other piece of bread, and continue to cook a few more minutes, flipping back and forth.
Crispy, gooey YUM!
Add a salad – and yes those are the crispy chickenrones topping my salad.
Good enough to repeat, right?

Angel

I have always cooked, I was that person who could make a meal from an empty fridge. I have lived alone and with large and small families, I have cooked for camps on wood stoves, and in professional kitchens. I have lived and worked all over the west from Montana, to Seattle to Arizona to San Diego. I have traveled, maybe not 'all over the world', yet, and have collected tastes recipes and techniques everywhere, and every one I meet.

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