Rotisserie Chicken & Cheddar Egg Salad Sandwich
The Perfect - Egg Salad Sandwich!
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Cooking tools:
- Kitchen scale
- Grater
- Chef's knife
- Cutting board
- Mixing bowl
- Spatula
- Measuring cup
- Measuring spoon
- Pot
- Stove
- Refrigerator
- Parchment paper
- Spoon
Ingredients
- 1 cup mayonnaise
- ¼ cup whole grain mustard
- 2 tsp. coarsely ground black pepper
- 1 Tbsp. minced garlic
- 1 cup celery, small dice (3.75 oz. / 105 gm)
- ½ cup flat-leafed parsley, roughly chopped
- ½ cup finely chopped green onions
- 2 cups chopped cooked rotisserie chicken – chilled (14 oz. / 400 gm)
- 1 cup grated cheddar cheese (2.8 oz. / 78 gm)
- 5 large Dakota Layers eggs, hard-boiled, diced (8 oz. / 230 gm)
- 20 slices bread – swirled pumpernickel
- 20 leaves red leaf lettuce
- 20-30 thin slices of tomatoes
- 20-30 slices of pickles or cucumber
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