Rotisserie Chicken & Cheddar Egg Salad Sandwich | Rosemary Farm

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 Rosemary Farm 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