- 12 frozen bread dough dinner rolls, thawed
- 3-1/2 cups cubed cooked chicken
- 1/2 cup mayonnaise
- 1 celery rib, chopped
- 1/4 cup raisins
- 3 tablespoons sunflower kernels
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon curry powder
- 12 lettuce leaves
- 12 tomato slices
- 2 ripe olive slices
- 1 green onion
- 6 cherry tomatoes, halved
- Arrange rolls in an S shape 1/2 in. apart on a large greased baking sheet. Cover and let rise in a warm place for 30-35 minutes or until doubled. Bake at 350° for 12-17 minutes or until golden brown. Carefully remove to a wire rack.
- In a bowl, combine the chicken, mayonnaise, celery, raisins, sunflower kernels, salt, pepper and curry powder. Split rolls in half horizontally (do not separate rolls). Layer with chicken mixture, lettuce and tomato slices; replace roll tops.
- Use toothpicks to attach olive slices to first sandwich for snake's eyes. cut green portion of onion into tongue shape; insert into sandwich. Place cherry tomato halves on remaining sandwiches; secure with toothpicks. Yield: 1 dozen.
Originally published as Garden Snake Sandwiches in Quick Cooking May/June 2004, p44
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