Smoked Chicken Salad Sandwich with Potato Casserole


Yield 4 portions

2 cups Smoked Chicken, shredded or cut into ½ inch dice

3 tbl. Celery, small dice

2 tbl. Onion, small dice

3 tbl. Mayonnaise

1 tbl. Sugar

2 tbl. Champagne vinegar

Salt and black pepper, to taste

4 ea. English Muffins, toasted and buttered

Tomato and Red Pepper Salad

1pt. Tomato, grape or cherry variety

1pt. Red bell pepper, small dice

4 oz. Olive oil, extra virgin

1 oz. Vinegar, sherry, champagne or white wine

1 tsp. Oregano, fresh or dried

Salt and black pepper to taste

Potato Casserole

6-8 ea. Potatoes, Yukon Gold

1 ea. Onion, medium size, small dice

1 ½ cups Heavy Cream

2 ea. Eggs, large

2 ea. Egg yolks

1 cup Cheese, cheddar, extra sharp, shredded.

¼ cup Parmesan, fresh, grated

½ tsp. Paprika, smoked

Salt and black pepper, to taste


1. The chicken may be smoked on an outdoor grill or purchased from a local supplier. The chicken, when cold, cut or shred into bite sized pieces.

2. Add the celery, onions, and mayonnaise to the chicken. Season with sugar, vinegar and salt and pepper. The chicken should have a sweet and sour flavor combination. Allow to refrigerate several hours or overnight.

3. For the tomato pepper salad, wash the tomato and pepper and dry. Cut grape tomatoes in half length wise and cut the peppers into a small dice. Add oil and vinegar mix and add the oregano and salt and pepper. Refrigerate for 2 hours to allow flavors to blend.

4. Wash and slice very thin (1/8”) the potatoes. Cut the onions and lightly sauté with the potatoes, seasoning with the paprika, salt and pepper. The potatoes should be soft and pliable so they can be layered around the sides and layered into the pan bottom of a 9” pie pan.

5. Fill the pie pan to the top with blanched potato and onion, Pour in the custard mixture that contains the grated cheeses into the pie pan. Allow for the custard to settle throughout the potatoes.

6. Bake in a 325F oven, with the pie pan place in a water bath. The water should come up to 1/3 of the depth of the pan.

7. Bake approximately 45 minutes or until the potatoes have fully cooked. If the top begins to brown too much, cover and continue to cook. Cool, to allow custard to set. Slice into 8 pieces. Serve warm with the sandwich and tomato salad.

WCTV 1801 Halstead Blvd. Tallahassee, FL 32309
Copyright © 2002-2016 - Designed by Gray Digital Media - Powered by Clickability
Gray Television, Inc.