I like to use a mixture of white and dark chicken and also, I toast the almonds before chopping.
- 1 1/2 cups cooked chicken, finely chopped
- 1 teaspoon lemon juice
- 1/2 cup chopped almonds
- 1/8 teaspoon nutmeg
- 1 1/2 cup shredded Swiss cheese
- 18 slices bread, crusts removed
Blend all ingredients except bread in a large bowl. Add enough mayonnaise to spread well. (Filling can be refrigerated up to 2 days.) Divide filling among 9 sandwiches; cut sandwiches into fourths.
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Source: Southern Living
Submitted By: Joy Bowers
Almond Chicken Sandwiches