I was in the middle of sharing the photo of my cheese pineapple sandwich on Facebook (like me there, pretty please?) when it dawned on me that I haven’t really gone into many sandwich spreads here at Kawaling Pinoy as I should. We, Filipinos, love our rice like the next Asian but we do live on bread just as well. Sandwiches are as much a part of our food culture as rice and noodle dishes. Pandesal with coco jam? Breakfast bliss. Cheese pimiento on tasty bread? Popular party fare. Monay with peanut butter? Classic afternoon merienda.
Growing up, my favorite school baon was chicken salad sandwich spread generously slathered between slices of tasty bread. I guess the habit followed me over the years as to this day, I always pack a small container to work for my midday breaks. If you notice, my chicken salad is basically the same as my macaroni salad, sans the pasta. I just love the interplay of flavors here, with the chopped eggs, crisp celery, crushed pineapple, condensed milk, sweet relish and creamy mayo marrying well with chunky chicken. Have this in the kiddos’ lunch bag today, they’ll surely be the envy of the class.
- 1 (3 pounds) whole chicken
- 1 teaspoon salt
- 2 bay leaves
- 3 cloves garlic, peeled and smashed
- ½ teaspoon pepper corns
- 3 hard boiled eggs, peeled and chopped
- 1 cup crushed pineapple
- ½ cup sweet relish
- 1 medium onion, peeled and chopped
- 2 stalks celery, chopped
- 1 cup mayonnaise
- 2 tablespoons condensed milk
- salt and pepper to taste
- In a pot, place chicken meat in a single layer. Add salt, bay leaves, garlic and pepper corns. Add enough cold water to cover meat for about 1-inch. Bring the water to a boil over medium heat and then lower to a simmer. Cover and continue to simmer chicken for about 30 to 40 minutes or until cooked through. Drain from liquid and allow to completely cool. Discard bones and skin. Shred meat.
- In a large bowl, combine chicken meat, eggs, crushed pineapple, sweet relish, onions, celery, mayonnaise and condensed milk. Stir well to combine. Season with salt and pepper to taste. Refrigerate for about 30 minutes to allow flavors to meld.