Chicken-Walnut Sandwich Salads
|Soft crust french rolls||6|
|Cooked chicken/Cooked turkey||1 1⁄2 Cup (24 tbs), diced|
|Celery||1 Cup (16 tbs), sliced|
|Coarsely chopped california walnuts||3⁄4 Cup (12 tbs), toasted|
|Sweet pickles||1⁄4 Cup (4 tbs)|
|Stuffed olives||1⁄4 Cup (4 tbs)|
|Mayonnaise||1⁄4 Cup (4 tbs)|
|Fresh lemon juice||2 Teaspoon|
|Melted butter/Melted margarine||1 Tablespoon|
Cut top from rolls and hollow out, leaving crusts about 1/2 inch thick.
Add remaining ingredients, except butter, to 1 cup crumbs from rolls; toss lightly.
Fill rolls with mixture; replace tops and brush with butter.
Wrap in foil and bake in preheated 425Â° F. oven 25 minutes, or until heated through.