Martha’s Chicken Salad Sandwiches

Name: Martha’s Chicken Salad Sandwiches
Yield: serves 6
Ingredients: 4 cups shredded cooked chicken (from one 2-pound roast chicken); 1/2 cup minced celery; 1/4 cup plus 2 tablespoons mayonnaise (or Homemade Chipotle Mayo, page 187); 1/4 cup minced seeded canned pickled jalapeño chiles; 1/4 cup minced pitted kalamata olives; 3 tablespoons sour cream; 3 tablespoons capers, drained; 2 teaspoons bottled hot sauce (such as Huichol); 1 teaspoon Maggi seasoning sauce (see page 28); 1/2 cup plus 2 tablespoons sesame seeds, toasted (see Tips, page 23); Salt and freshly ground black pepper; 1 rectangular loaf white bread, sliced

December 20, 2011

I borrowed a page from one of the masters, Martha Stewart, for the presentation of these chicken salad sandwiches, but the recipe is all mine. Mexican and Mediterranean ingredients put a spicy spin on a traditional lunchtime favorite. Think Martha—but with a kick.

Recipe notes

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