A Year-Round Guide to Franklin and Nantahala

Yield: 10 sandwiches. 2 roasted chickens, skin and bones removed 1 cup mayonnaise 1 tablespoon celery salt 2 tablespoons celery seed ¼ cup sweet pickle relish 1 small red onion,

Rosemary and Goat Cheese Strata

Yield: 10 sandwiches. 2 roasted chickens, skin and bones removed 1 cup mayonnaise 1 tablespoon celery salt 2 tablespoons celery seed ¼ cup sweet pickle relish 1 small red onion,

Yield: 10 sandwiches.

2 roasted chickens, skin and bones removed
1 cup mayonnaise
1 tablespoon celery salt
2 tablespoons celery seed
¼ cup sweet pickle relish
1 small red onion, finely chopped (about ¼ cup)
¼ cup fresh dill, chopped
Black pepper to taste
20 slices white bread, thinly sliced
Potato chips, for serving
Bread-and-butter pickles, for serving

Add chicken to a food processor and pulse 10 to 15 times until finely chopped.

In a large mixing bowl, add chicken, mayonnaise, celery salt, celery seed, relish, onion, and dill. Stir until all ingredients are well incorporated. Add black pepper to taste. Refrigerate for a minimum of 2 hours.

When ready to serve, spread chicken salad evenly on 10 slices of bread and top each with the remaining bread. Cut each sandwich on the diagonal and serve with potato chips and bread-and-butter pickles.

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This story was published on Mar 13, 2024

Lynn Wells

Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.