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Make these sandwiches the night before your celebration. An electric knife works really well to cut the sandwiches, but a serrated knife will also do the trick.

Jane Wheeler, Ponte Vedra Beach, Florida
Recipe by Southern Living May 2006

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Recipe Summary

prep:
30 mins
chill:
1 hr
total:
1 hr 30 mins
Yield:
Makes 10 to 12 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Spread 1/3 cup Chicken Salad evenly on 1 side of 3 bread slices. Stack Chicken Salad-topped slices; top with 1 bread slice. Repeat procedure with 4 more bread slices and Egg Salad. Repeat procedure with remaining bread slices and pimiento cheese. (You will have 3 stacked sandwiches.)

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  • Beat cream cheeses and milk at medium speed with an electric mixer until smooth. Spread evenly over top and sides of each stack. Cover and chill at least 1 hour or up to 24 hours. Garnish chicken salad sandwich with celery leaves, egg salad sandwich with paprika, and pimiento cheese sandwich with Cheddar cheese, if desired.

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