Ingredients:
6 slices of D'Italiano Original White Bread
2 cups of shredded chicken*
1 cup of mashed potatoes**
1 finely chopped yellow onion
1 garlic clove, minced
1 cup of diced tomatos
1/2 cup of baby peas (frozen is better); or 1/2 can, drained
1 tbsp of Dijon mustard
1/2 can thick cream
2 tbsp mayonnaise
1 tbsp ketchup
Oil
For the shredded chicken*:
2 small chicken breasts
1 finely chopped yellow onion
1 clove garlic
1 cup chicken broth
Combine ingredients in a medium pan. Bring to a boil and skim any foam that comes to the
surface. Reduce heat to a low simmer, cover, and cook until chicken is cooked through, about
fifteen minutes. Remove chicken, set aside, and strain broth. Set broth aside. When chicken is cool
enough to handle, shred meat.
For the mashed potatoes*:
2 small Russet potatoes, peeled and cubed
1/4 cup warm milk
1 tbsp butter or margarine
Salt to taste
Place potatoes in a saucepan and cover with water. Cover and bring to a boil; cook for 20 minutes
or until very tender. Drain well. Add milk, butter and salt and pepper; mash until fluffy.
Directions:
Heat a heavy-bottomed skillet over high heat. Add 1 tbsp oil. Cook garlic and onion, stirring
occasionally. Transfer chicken to the pan mixing the tomatoes, peas and mustard, to combine.
Continue to cook until all liquids blend into chicken. Remove from heat. Add finely chopped green
onions, if desired. Salt to taste.
Mayo Sauce: In medium bowl, mix together mayonnaise, thick cream and ketchup. Season with
salt and black pepper.
To assemble, arrange 2 slices side by side, trim bread of all crusts. Spread each slice with mayo
sauce. Top them with sheered chicken. Repeat layers, carefully pressing them down. Top with
mashed potatoes. Garnish with chopped parsley, if desired. Refrigerate overnight or for a minimum
or 8 hours before serving.