This recipe is a great updated version of a classic chicken salad sandwich. Flavorful blue cheese, chopped tarragon, freshly squeezed lemon juice and sliced green onions add loads of flavor. The recipe calls for sprinkling the blue cheese on top of the chicken salad but I prefer mixing the blue cheese into the salad so you get the blue cheese flavor in every bite. Boy, this is a great chicken salad sandwich!
Pacific Northwesterners should try one of Rogue Creamery’s artisan blue cheeses, which are made in Central Point, Oregon. Available in a variety of local markets throughout the Pacific Northwest and beyond, Rogue Creamery’s products are excellent and worth seeking out. They produce a potpourri of blues ranging from robust to smoked…YUM!
Blue Cheese-Chicken Salad Sandwiches
-recipe from Dishing Up Oregon by Ashley Gartland
This picnic-worthy chicken salad sandwich gets an update with a hit of tarragon and a layer of a blue cheese of your choice. Makes 4 servings.
2 cups diced cooked chicken breast
2/3 cup diced celery
1/3 cup mayonnaise
4 scallions, white and light green parts only, thinly sliced
2 teaspoons lemon juice
1 tablespoon finely chopped fresh tarragon leaves
Salt and freshly ground black pepper
4 whole-grain sandwich rolls, halved
4 ounces blue cheese
Mix the chicken, celery, mayonnaise, scallions, lemon juice, and tarragon together in a large bowl with a rubber spatula until well combined. Salt and pepper to taste.
Divide the chicken salad evenly among the bottom halves of the rolls. Sprinkle the cheese over the top of the chicken salad, dividing it evenly. Place the top halves of the rolls on the sandwiches and serve immediately.
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