By Manzanillo Sun Writer From the February 2017 Edition
A large, multi-layered sandwich meant for sharing
A sandwichon can be made with a variety of meat, vegetables and other ingredients in many combinations and with a whole range of toppings and can sometimes be confused with a cake at first sight. We gathered a sample of a chicken salad sandwichon.
This would make 1/3 of the cake, or one main layer. Many people make a variety of combinations for the layers. Others repeat the same layer 3 or more times.
– 1/3 white onion
– 1/4 cup of shredded carrots
– 1 rib of celery
– 4 – 5 chicken breasts (boiled)
– 1 tsp kosher salt
– Ground pepper
– 1/2 to 1 cup of light miracle whip
– 1 jar of mango slices in juice Cream cheese frosting
– 1 8oz package of light cream cheese (softened at room
– 1 8oz container of light sour cream
– 1/4 cup of mango juice
Have on hand…
– 1 loaf of sliced, whole wheat bread
– 1/4 cup chopped pecans
First things first: Boil your chicken on medium heat for about hour so that it will easily fall apart when it’s done. Then let it cool and get to work on the rest. In a food processor add onion, carrots, celery and chop finely. Transfer to a medium-sized bowl.
By now, the chicken has cooled so you can put it in the food processor and chop it well. Then add to the bowl with the vegetable mixture and mix together.
Now add the miracle whip and 1/4 cup of mango juice. The chicken mixture should be moist and not dry so, if you need to add more miracle whip, do so. Take your bread and slice the crusts off. I know, what a waste but you can give them to some ducks or birds or turn them into bread crumbs for later use. Next, the cake part: Place 4 bread slices side by side, spoon over and spread around a 1/4 cup of the chicken salad on top, then another layer of bread, and then more chicken salad until the bread and chicken salad are all done. It should have at least 4 layers.
To make the cream cheese frosting: In a small bowl whip cream cheese until creamy and then fold in the sour cream and mango juice. Frosting should NOT be runny.
Frost the SANDWICHON as if frosting a cake with the cream cheese frosting and refrigerate for at least 3 hours. Overnight is best. When you are ready to serve it place mango slices on the top of the cake and sprinkle pecans. Slice up like a cake and enjoy!
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Manzanillo Sun’s eMagazine written by local authors about living in Manzanillo and Mexico, since 2009