A mix of cheese and egg—“cheggy”—blended into a creamy salad spread. Rich, savory, and perfect as a sandwich filling on soft bread or rolls.
Ingredients
2 (10 ounce) cans chunk chicken, drained
4 hard-cooked eggs, chopped 1/4 cup parmesan curls, shaved with a vegetable peeler
1/4 cup chopped pine nuts
2 tablespoons sweet dill pickle relish
1/4 cup chopped white onion 1/3 cup mayonnaise
1/3 cup cole slaw dressing salt and freshly ground black pepper to taste
10 slices sandwich bread 5 lettuce leaves
5 slices ripe tomato 2 avocados, sliced
5 slices monterey jack cheese
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.
