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.
