4/14/12

Chicken Pecan Sandwich Loaf

Although we just recently relocated to the South, we have previously lived in the Southern states - albeit about 15 years ago.  Church meetings and potlucks are a very good place to learn of a regions particular dishes, and two of the items that still stand out in my memory is how much they loved their Jimmy Dean Sausage Balls (the ones with cheese and biscuit mix in them) as well as the Pimento and Cheese Sandwiches!  These were morning meeting staples.

It was around this same time that I became familiar with another Southern 'thang.  The addition of pineapple and pecans to many sandwiches.  This morning as I was looking over some of my old recipes in the files, I saw this one.  I have to admit to you dear readers, I've never tried this one.  As a matter of fact I probably never will.  I'm not a fan of canned pineapple in any form, in any dessert, salad or main dish.  I would however, eat a loaf sandwich made with the yummy chicken bacon filling! I'd even eat it if the filling were just cream cheese and pecans, or even almonds.  But canned pineapple is a tough sell for me.  Still... I know a lot of people love this style sandwich - so this one is for you!


Chicken Pecan Sandwich Loaf

1 - small round loaf of bread (about 8")
Cheese Pecan Filling:
4 oz. cream cheese, softened
1/2 c finely chopped toasted pecans
8- oz. can crushed pineapple, well drained

Chicken Bacon Filling
1-1/2 c finely chopped, cooked chicken
1/4 to 1/3 c mayonnaise
8 slices bacon, cooked and crumbled
1/2 c finely chopped celery
Chopped pimento (optional)
1 t celery seed
1 t lemon pepper
1/4 t garlic powder

Slice bread horizontally into 3 equal layers using a long serrated knife or electric knife.

Prepare the cheese/pecan filling by blending all ingredients together and set aside.

Prepare the chicken/bacon filling by blending all together.

Spread the chicken/bacon filling on the bottom of the loaf.  Top with a slice of bread.  Add the layer of the cheese/pecan filling.  Top the loaf, wrap in plastic wrap and chill at least 2-3 hours before slicing and serving.
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