Sicilian Waldorf Chicken
Salad Sandwiches
La Brea Bakery
1/2 cup pine nuts
1 cup mayonnaise
1 celery stalk, cut into 1/4-inch dice
1/2 cup dried currants
1 1/2 teaspoons Dijon mustard
2 tablespoons extra-virgin olive oil
1/4 cup finely chopped fresh
Italian parsley
3-4 tablespoons fresh lemon
juice, divided
Fresh cracked black pepper
8 slices La Brea Bakery*
Kosher salt
Whole Grain Loaf
3-4 cups roasted chicken cut in
bite-size pieces
In a small bowl, stir together mayonnaise, mustard, oil, 1 tablespoon lemon juice and
salt to taste. Add more lemon juice, mustard or salt to taste.
In a large bowl, combine chicken and 1/2 to 1 cup of the mayonnaise mixture. Add
pine nuts, celery, currants, parsley and 2-3 tablespoons lemon juice; toss to coat,
adding more dressing if necessary to coat the chicken thoroughly. Season the salad
with salt, pepper and lemon juice to taste.
Spread about 1-2 tablespoons of the mayonnaise mixture over half of the bread slices.
Arrange the chicken salad on top and cover with the top slice of bread. Cut each
sandwich in half on the diagonal. Makes 4 servings.
Brands may vary by region; substitute a similar product.
Adjust the oven rack to the middle position. Preheat oven to 325°F.
Spread pine nuts on a baking sheet and toast in the oven for 8 minutes, or until lightly
browned. Let cool.
