Big on flavour, not on labour

Grid­dled chicken salad on rye tasty weeknight-friendly meal


I have a se­ri­ous com­fort food as­so­ci­a­tion with chicken salad sand­wiches, par­tic­u­larly in sum­mer.

That’s when Mom made them for me for lunch. And I don’t mean sal­ads with chicken (the “ugh” of the healthy menu at fast-ca­sual restau­rants). I mean the sloppy, sticky diner-style chicken sal­ads all gloopy with may­on­naise, speck­led with sweet pickle rel­ish and stud­ded with crunchy bits of chopped cel­ery.

And the best part of the chicken salad? Those clumps that oozed out from be­tween the bread slices to land with a plop on the plate. I ate those with my fin­gers.

My tastes have be­come a bit more so­phis­ti­cated since those days, though not by much. And I’m still par­tial to a hefty dose of mayo. So when I’m han­ker­ing for a lit­tle com­fort in sum­mer, this is the ver­sion I make now. seeds and hot sauce. Mix in the pick­les, cel­ery and chicken un­til ev­ery­thing is well coated. Use the but­ter to coat 1 side of each slice of bread. For each sand­wich, top the un­but­tered side of 1 slice of bread with a slice of cheese, then half of the chicken salad. Gen­tly press 2 tomato slices into the chicken salad, then top with another slice of cheese and a sec­ond slice of bread, but­tered side up. Heat a medium skil­let over medium-high. Set the sand­wiches in the skil­let, cover and re­duce heat to low. Cook for 2 to 3 min­utes, or un­til lightly golden. Use a spat­ula to care­fully flip the sand­wich and cook for another 2 to 3 min­utes. Trans­fer the sand­wich to a cut­ting

740 calo­ries; 410 calo­ries from fat (55 per cent of to­tal calo­ries); 46 g fat (19 g sat­u­rated; 0.5 g trans fats); 170 mg choles­terol; 1,100 mg sodium; 39 g car­bo­hy­drate; 5 g fi­bre; 8 g sugar; 42 g pro­tein.


In­dulge in a bit of sum­mer com­fort food with this grid­dled chicken salad sand­wich on rye, a recipe by J.M. Hirsch.

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