sunday brunch

 

sunday sandwich

• 1 cup mayonnaise 
• 1/2 cup minced chicken 
• 2 tablespoons vinegar
• 1/4 teaspoon coarsely-ground black pepper 
• 18 slices toasted whole-wheat bread 
• Leaf lettuce 
• 12 ounces crabmeat, picked over well 
•  to remove any shells 
• Tomato slices 
• 12 slices chickn smoked salami, cut in half, 
•  fry crisp and drained 
• 2 avocados, sliced 
• In a small bowl, combine the mayonnaise, cooked mince and vinegar mixing well. For each sandwich, 
• spread three pieces of bread with a portion of the mayonnaise mixture. Cover the first slice of 
• bread with lettuce leaves, 2 ounces of crabmeat, and one or two tomato slices. Add the second 
• slice of bread, and top with the four half-slices of salami, a layer of avocado slices, another tomato 
• slice or two, and more lettuce. Cover with the third slice of bread, secure the sandwich with 
• wooden picks, if you like, and slice it in half. 
• Serve the sandwiches immediately