Tombstone Sandwiches

Yield: 14 Servings, approximately 14 “tombstones”

Photo by BH&G

Ingredients:

• 2 cups diced cooked chicken
• 1 cup diced celery (2 stalks)
• 1/2 cup diced green apple
• 3 slices bacon, crisp cooked, drained, and crumbled
• 1/2 cup dairy sour cream
• 1 cup mayonnaise or salad dressing
• 2 tablespoons lemon juice
• Salt and freshly ground black pepper
• 28 slices firm whole wheat and/or rye bread, trimmed into tombstone shapes
• 1 8-ounce container whipped cream cheese
• Finely chopped toasted pecans
• Purple kale

Directions:

1. In a large bowl, combine chicken, celery, apple, and bacon.
2. 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.
3. 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 ground cover.

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