Big Lady New Millennium Sandwich

• 3  cup  chicken, diced (or a 1 to 3-pound chicken)
• Salt and freshly ground black pepper
• 1 chopped onion
• 2 celery stalks plus 2 cups chopped
• 2 hard-boiled eggs, chopped
• 2  teaspoon  Paula Deen's Silly Salt
• 1/2  cup  mayonnaise
• 1  teaspoon  Paula Deen's Lemon-Pepper Seasoning
• 2  tablespoon  reserved chicken stock
• 4  tablespoon  butter, divided
• 8 slices sourdough bread
• 8 to 12 whole pimentos, drained
• 8 to 12 deli-sliced cheddar cheese

Place the chicken along with the salt, pepper, onion, and celery stalks in a large stockpot. Cover with water and bring to a boil. Lower the heat and simmer until the chicken is cooked through. Remove chicken from pot, cool, and remove skin and bones, if using whole chicken. Reserve the liquid.

Dice the chicken and place in a large bowl. Add the chopped celery, eggs, silly salt, mayonnaise, lemon-pepper, 1/4-teaspoon pepper, and some reserved stock and mix well.

Butter 1 side each bread slice. Divide chicken mixture among 4 of the slices on the unbuttered side. Add whole pimentos, 2 to 3, and sliced deli Cheddar. Cover with the remaining 4 slices of bread, buttered side up.

Preheat an indoor grill/panini press. Place sandwiches on the grill/panini press and grill for a few minutes on each side.

Prep Time: 10 minutes
Inactive Prep Time: 15 minutes
Cook Time: 1 hour
Difficulty: Easy
Yield: 4 sandwiches

Recipe courtesy Paula Deen

Show: Paula Deen

Episode: Sandwich Stories