Tipsy Tombstone Sandwiches
cups diced cooked chicken
cup diced celery (2 stalks)
cup diced green apple
slices bacon, crisp cooked, drained, and crumbled
cup dairy sour cream
cup mayonnaise or salad dressing
tablespoons lemon juice
Salt and freshly ground black pepper
slices firm whole wheat and/or rye bread, trimmed into tombstone shapes
8 ounce container whipped cream cheese
Finely chopped toasted pecans
- In a large bowl, combine chicken, celery, apple, and bacon.
- In a medium bowl, stir together sour cream, mayonnaise, and lemon juice. Add to chicken mixture; stir to coat. Season to taste with salt and pepper. Cover; chill for 2 to 24 hours.
- To make tombstone sandwiches, spread chicken salad on half of the bread tombstones. Top with remaining bread tombstones . Spread the edges of sandwiches with cream cheese and roll edges in pecans to coat. Use cream cheese to stick tombstones to plate. Add purple kale for a creepy groundcover. Makes 14 tombstones.