Curry up and eat this!

Reality is sandwiches, famed beatnik poet Allen Ginsberg once so brilliantly noted.

And as those closest to me know, I stick wholeheartedly to that mantra–declaring myself sandwiching queen, or, er, freak?

I love all things sandwich. I could eat them at every meal; I used to painstakingly build up sandwiches for my pa’s lunches, toasting breads and spreading emulsions about as I stacked up perfect slices of meat. Since those days, I’ve been known in the Wolf Clan house to be the “lunch maker”–every time the entire family is together, I’m the one in the kitchen at noontime, building up bite sized turkey on toast or blt’s done up special–under the broiler with melted cheese on top.

And I quite enjoy making up new concoctions–salty meats with sweet treats, like melon or peach, and fresh soft cheese and spinach–not your standard ham and cheese luncheon fare, though that suits just fine most days.

Today, while babysitting my mum’s newest addition to the family, an adorable Pembroke Welsh Corgi (the fluffy kind!) named Sir Winston Churchill, I noticed some chicken laying in the fridge dormant from a few nights ago’s dinner. The chicken, marinated Indian style with curry and garlic and ginger, had been grilled as part of an experiment for chicken lollipops my mum intends to bring to a pot luck wedding as hors d’oeuvres next weekend.

Thinking they needed to be eaten up but not desiring a cold slab of chicken alone or even with a bit of salad to accompany, I decided to build up a new sandwiching recipe–a curry chicken salad with a celery and pickle relish instead of the standard lettuce topping for crunch.

The result? Delish.

If you like curried chicken, or sandwiches, or both, then this is certainly something to try out. Particularly if you want to have curry grilled kebabs the night before. And now, I will share it with you.

-Leftover curried grilled chicken (marinated in curry powder, fresh ginger, garlic, and a dash of soy sauce if you pleasure or olive oil), cubed into bite size pieces.

-Celery, diced extra small.

-Dill pickle (or cucumber if you don’t like the vinegared variety), sliced for topping and diced extra small for chicken salad mix. Depends on how much you like pickle, really, because I’m an addict.

-mayo and/or reduced fat sour cream

-kosher salt and pepper, to taste.

Directions:

Toast crunchy wheat bread.

Mix diced pickle, diced celery and chunks of chicken (portion depends on how many sandwiches you want to make or how many leftovers you want laying in the fridge for spoon dipping snacks later), and 1 tablespoon of mayo. I like to cut it a bit with low fat sour cream to make it a bit lighter. Add salt and pepper to taste. Top chicken salad on toasted bread and add remainng pickle slices.

Eat. Eat. Eat.

Side note: goes great with a nice cup o’ coffee.

Let me know if you try it and if you come up with any delicious new hybrids. Enjoy!

Published by JRW

boston. maker. librarian. canine wrangler. coffee drinker.

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