Rotisserie Egg Chicken & Cheese Sandwiches
Go ahead and grab a couple of the whole cooked Rotisserie Chicken at the grocery store. Eat one for either lunch or dinner and save the other chicken for a salad topping or egg chicken salad sandwiches. Those cooked chicken from the grocery stores definitely come in handy when you’re just really hungry and don’t want to take too much time coming up with anything to serve.
By the way, this post is an upgraded version of the recipe I posted back in 2011. I’m bringing it back because it looks really good and I think very helpful in planning fast and easy meals.
Rotisserie Chicken Eggs & Cheese Sandwich
Ingredients
- cooked chicken breasts + more from a rotisserie chicken
- 3 eggs boiled, peeled, and chopped
- 1 string of scallions chopped
- 1 cup mayonnaise
- 1/4 cup sour cream
- 1 cup shredded cheddar cheese
- sprinkle of salt and pepper
- bread
Instructions
- First, boil 3 eggs. Let them cool once boiled with running cooled water. Peel then chopped finely. Slice off the breast side of the chicken and a few more from the other parts. Don’t use the skin.
- Chop the chicken meat coarsely. Then chop 1 sprig of scallions finely. In a large bowl, combine the chopped chicken, eggs, scallions, mayonnaise, sour cream, and shredded cheddar cheese. Season with salt and pepper. Gently mix everything together. Cover the bowl and store in the fridge for at least 10 minutes.
- Spread a generous amount of the chicken-eggs-cheese filling on 1 half of the wheat bread, then top with the other half.
- Cut in triangles if you want.
You can actually make a lot of this to chill in the fridge then make ’em for lunch the next day and the following day and maybe another more day. It’s very convenient to have in the fridge during summer time and you’re outside in the pool or doing yard work. No need to worry about what everyone will be eating for lunch or snack because you have a big bowl of Rotisserie Egg Chicken & Cheese spread all ready to go in between pieces of toasts.
