Old Bay Chicken Corn Salad Sandwich

Whenever we have roasted or fried chicken leftovers one of our “go to” dishes are chicken salad sandwiches. Over time we’ve elevated this version by making celery the star ingredient, using “Old Bay” hot sauce to complement the celery and add depth of flavor, then adding grilled corn.

Ingredients
1 leftover chicken breast chopped finely
1 large celery stalk split and finely chopped
½ medium red pepper sliced and finely chopped
⅓ medium onion (or whites from 2 spring or green onions) chopped
1 small ear of leftover roasted corn kernels
1 medium jalapeno cored and chopped finely
2-3 leaves Romaine lettuce cored and cut in large pieces
2 tbsp finely chopped fresh sage
2-3 tbsp homemade mayonnaise
2-3 tsp Old Bay hot sauce
3-4 full tsp finely chopped apple
4 slices whole grain bread (like Dave’s Killer 21 grain)
2 tbsp butter
Cilantro

Melt the butter on a griddle and grill both sides of the four pieces of bread and place on plates. I like to grill my bread to give the sandwich a more “deli feel” and not dry out. Distribute the Romaine leaves to cover two pieces.
In a medium mixing bowl add the celery, red pepper, onion, corn, jalapeno, chicken, mayonnaise, Old Bay, apple, and sage then mix to combine. Salt and pepper to taste.
Using a large spoon distribute the chicken salad evenly between the two slices of bread with lettuce on them, garnish with cilantro, then place the remaining bread on top, cut in half to serve. This is one sandwich that requires a fork!