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Cashew Chicken Sandwich Roll
Nb persons: 12
Yield:
Preparation time:
Total time:
Source: Jean Porrett
3 cups | cooked chicken |
½ cup | cashews |
½ cup | chopped celery |
¾ cup | Miracle Whip |
1/3 cup | sweet pickle relish |
2 Tbsp | pimento |
½ tsp | salt |
Dash | pepper |
1 ½ lb | loaf unsliced bread |
12 oz | cream cheese, softened |
1/3 cup | milk |
Directions:
Finely chop chicken/celery/cashews.
Drain relish and pimentos.
Chop pimentos.
In large bowl, combine chicken, chopped cashews, celery, mayo, relish, pimento, salt and pepper. Mix well.
Trim crusts from bread and slice bread into 5 horizontal slices.
Spread a generous ½ cup filling evenly over each slice.
Starting at the narrow end of 1 slice, roll up jelly-roll fashion.
Place roll at 1 end of another slice; continue rolling, putting ends together and enlarging pinwheel until all slices are used.
If necessary, use toothpicks to hold ends secure.
Place roll cut side down on serving plate.
In small bowl beat cream cheese and ilk until smooth.
Frost sides and top of roll with cream cheese; remove all toothpicks.
Refrigerate about 30 minutes; cover loosely and refrigerate an additional 2 hours or overnight.
Garnish as desired.
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