Daily Times

Chicken and egg sandwiches

Ingredients

1 boneless chicken breast piece

2 hard-boiled eggs

4 ounces of butter

2 teaspoons of salt

2 teaspoons of freshly crushed black pepper

1 loaf of fresh thinly sliced white bread

1/2 cup (fat-free) mayonnaise

Directions

Boil and shred chicken breast pieces.

Mash eggs using a fork.

Melt butter in a microwave oven. This takes just a few seconds.

Mix chicken, eggs and butter using a fork. Do not make a smooth paste.

Remove edges of bread.

Spread mayonnaiseon the bread slices.

Top half of the bread sliceswith the chicken-egg-butter mix.

Close the sandwiches with the remaining half of the bread slices.

Cover the sandwiches with a slightly damp clothuntil ready they are served.

Serve at room temperature.

Notes

Either fat-free or regular mayonnaise can be used.

Cucumber sandwiches

Ingredients

1 pound (fat-free) cream cheese

0.70 ounces dry Italian salad dressing mix

1/2 cup (fat-free) mayonnaise

1 loaf of whole-wheat (or white) bread

2 cucumbers

Directions

Peel and slice the cucumbers very thinly.

Mix cream cheese, dry Italian salad dressing mix and mayonnaise in a bowl.

Remove edges of bread.

Spread mix on to the bread slices

Top half of the bread slices with cucumber slices.

Close the sandwiches with the remaining half of the bread slices.

Refrigerate and serve within one hour.

Note

If dry Italian salad dressing mix is not available, use ½ teaspoon of onion salt, ½ teaspoon of garlic powder, ½ teaspoon of lemon pepper salt, and ½ teaspoon of Worcestershire sauce.

All recipes are by the author himself

Published in Daily Times, February 16^th 2018.