Rebecca Nielsen's Recipe

Round 2 - Hot Chicken Sandwiches

Category: Chicken

Serves/Makes: 4
Difficulty: 2
Prep/Cook Time: 30 minutes

Ingredients:

1 cup firmly packed left over chicken (you could also use a broasted chicken)
1/4 cup onion (finely diced)
1/4 cup celery (finely diced)
2 T dill picked (finely diced) use the crisp cold ones if you can
4 T good mayonaise
1 T plus 1 t stone ground mustard
1/2 t kosher salt
1/2 t fresh ground pepper
1/2 t celery salt
1 t chopped fresh thyme
1/4 c Velveeta Cheese (finely diced) (yeah, I actually said Velveeta)
1 T chopped cilantro
4 good bakery rolls (or hamburger buns)

Preparation:

Preheat oven to 350 degrees.

In a medium sized bowl combine all ingredients and combine well. Taste and adjust for salt content in necessary.

Divide into 4 and place on a hamburger bun. Wrap each bun in foil, sealing at the top and folding excess under the bun. Put the side with the foil turned under on the middle rack of the oven. Bake for 15 minutes, rotating buns once.

Open one sandwich up and see if the cheese is melted. It usually takes exactly 15 minutes. Serve immediately and keep in foil until you do serve.

Cooks Notes - This is what I call a Round 2 (leftovers) recipe. I am one of 6 kids and Grampy lived with us. My mom was amazing at having dinner ready every evening. Leftovers were never thought of as second class. With just a little leftover chicken you can feed a family of 4. It is also a great make ahead meal. I make these before work and have them wrapped up in the foil in the fridge for hubby to pop in the oven when he gets home.

I know I don't used processed foods, but these sandwiches just aren't the same without the Velveeta. Also don't leave out the pickles. Messing with those two ingredients would be like changing a childhood memory. I hope you and your family enjoy these and make you think twice about throwing out those last couple pieces of chicken.