Ingredients
- 2 (10 ounce) cans chunk chicken, drained
- 4 hard-cooked eggs, chopped
- ¼ cup Parmesan curls, shaved with a vegetable peeler
- ¼ cup chopped pine nuts
- 2 tablespoons sweet dill pickle relish
- ¼ cup chopped white onion
- salt and freshly ground black pepper to taste
- 10 slices sandwich bread
- 5 lettuce leaves
- 5 slices ripe tomato
- 2 avocados, sliced
- 5 slices Monterey Jack cheese
Why Everyone Loves This Recipe
Quick to prepare and packed with protein. Its creamy texture and mild flavors make it a comforting and satisfying meal. It’s perfect for any time of the day, whether as a snack or a light lunch.
Cooking Advice
- Use eggs that are cooked just right to avoid a dry texture.
- Add a pinch of salt and pepper to balance the creaminess.
- Chill the mixture before assembling for easier spreading and better flavor.
- Add a pinch of salt and pepper to balance the creaminess.
- Chill the mixture before assembling for easier spreading and better flavor.
Step 1
Start by gently mixing the canned chicken, chopped hard-boiled eggs, Parmesan cheese, pine nuts, pickle relish, chopped onion, mayonnaise, cole slaw dressing, and a bit of salt and pepper in a large bowl. Once everything is combined, cover the bowl and pop it in the fridge for about 30 minutes to let the flavors come together.
Step 2
When you’re ready to make the sandwiches, grab 5 slices of bread and spread a good amount of the egg salad mixture on each one. Layer on some crisp lettuce leaves, slices of tomato and avocado, and a few slices of Monterey Jack cheese. Top each sandwich with the remaining bread slices, press down gently, and enjoy!
Serving Options
Serve on toasted bread or fresh rolls for added crunch. Add lettuce, tomato, or cucumber slices for extra freshness. This also pairs well with a side of crisp pickles or a light green salad.
Leftover Storage Tips
Keep the salad in an airtight container in the refrigerator. It stays fresh for up to three days. Avoid storing it on bread to prevent sogginess; assemble sandwiches just before serving.
