Sandwich Spread
Spreads that make a sandwich worth eating — jalapeño chicken salad, egg salad, pimento cheese, garlic aioli, remoulade — for quick lunches and easy suppers.
★ lunch
lunchIngredients
- 4 cups Rotisserie Chicken
- 4oz Cream cheese
- 3 Tablespoon Dukes mayo
- Measure with your heart Shredded cheese
- 3-5 slices diced Bacon
- To taste Salt
- To taste Pepper
- 5 diced Green onion
- 3-5 diced Jalapeño
Instructions
- 1In a bowl add chicken, bacon, jalapenos, green onions, and cheese.
- 2Add mayo, cream cheese, and salt, and pepper to taste.
- 3Stir until completely mixed.
- 4Top with extra everything but the bagel seasoning, bacon, green onions and for an extra spicy kick drizzle with your favorite hot sauce!
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Open in Pepper →A Good Spread Makes The Sandwich
A sandwich is only as good as what you put between the bread. A bowl of chicken salad or pimento cheese in the fridge means lunch is handled for three days, and supper too if you're tired.
Cooks on Pepper reach for these on hot days when the oven stays off, when a rotisserie chicken needs using up, or when a plate of sandwiches has to feed a crowd at a shower or a ballgame.
Every recipe here is something you stir together in one bowl: jalapeño chicken salad, egg salad with pickle juice, classic Southern pimento cheese, garlic aioli, and remoulade sauce with horseradish and whole grain mustard.
Quick Tips
- 1
Chill before serving
Let chicken salad or pimento cheese sit in the fridge at least 1 hour so the salt, garlic, and pepper spread through.
- 2
Shred your own cheese
Bagged shredded cheddar is coated to keep it from clumping, which makes pimento cheese grainy. Grate an 8-ounce block yourself.
- 3
Start eggs in cold water
Cover eggs with cold water, bring to a boil, then cover and sit off the heat 10 to 12 minutes for yolks with no gray ring.
- 4
Mince the garlic fine
For aioli, mash 2 to 3 cloves with a pinch of salt into a paste so you never bite into a raw chunk.
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