WEEKDAYS 1e|12c|p

Chicken and Egg Salad Tramezzini

Mark Ladner
Servings: 8
15 to 30 min

Have this quick and easy Chicken and Egg salad for lunch!

  • Ingredients
  • step-by-step directions
Chicken Salad:
  • 1 cup chopped cooked chicken (boneless skinless breast boiled in chicken stock works well)
  • 3 tablespoons celery (finely diced)
  • 2 tablespoons mayonnaise
  • 1 teaspoon red wine vinegar
  • 1 teaspoon chervil (finely chopped)
  • Kosher salt and freshly ground black pepper (to taste)
Egg Salad:
  • 3 large eggs
  • 2 tablespoons mayonnaise
  • 1/2 teaspoon red wine vinegar
  • Kosher salt and freshly ground black pepper (to taste)
To Serve:
  • 8 slices white sandwich bread
  • very good extra-virgin olive oil, preferably delicate Sicilian
  • For the Chicken Salad: In a large bowl, mix together the chicken, celery, mayonnaise, vinegar, and chervil. Season to taste with salt and pepper.
  • For the Egg Salad: Place the eggs in a medium saucepan. Add water to cover by 2-inches. Bring the water just to a boil over high heat. Remove the pan from the heat, cover, and let stand 10 minutes. Drain the eggs, then submerge in a bowl of ice water to cool.
  • Crack and peel the eggs, then finely chop and place in a large bowl. Stir in the mayonnaise and vinegar. Season to taste with salt and pepper.
  • To Serve: Spread the chicken salad on 4 slices of the bread. Spread the egg salad on top. Top with the remaining bread slices. Cut off and discard the crusts, then cut the sandwiches on the diagonal into 4 pieces each. Arrange the tramezzini on serving plates with a cut side facing up. Drizzle with the Sicilian oil. Serve immediately.
  • Tip: Make the chicken salad and egg salad in advance then assemble sandwiches before serving.
Similar categories: Dinner Chicken Salad
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