Chicken and Egg Pimiento Spread Sandwich

Homemade goodies not only make for great gifts, but also a profitable business with a minimum capital requirement. You can make small batches in your kitchen and sell them at a weekend market to start. There, you can observe how different customers respond to your product and zero in on your target market. Small-batch production also ensures that you keep things as fresh as possible.

Serves 5 to 6  Prep Time 15 minutes  Cooking Time 15 minutes

bunch of celery leaves
1 onion, quartered
1 bay leaf
salt and pepper
300 grams chicken breast fillets
6 eggs, hardboiled and cubed
        (Click to see How to Boil Eggs)
1 whole piece pimiento, chopped
3/4 cup light or non-fat mayonnaise
panini rolls or any other sandwich bread
slices of lyoners or cold cuts from the deli
chips, to serve

1  Boil water in a pot large enough to submerge chicken fillets. When water boils, add in the aromatics—celery leaves, onion, and bay leaf. Season with salt and pepper, enough to flavor chicken. Place chicken in the pot then lower heat to poach chicken until well done, about 15 to 20 minutes.

2  In a large mixing bowl, mix together eggs, chopped pimiento, mayonnaise, salt, and pepper. Mixture will turn yellow or orange. Chill in the refrigerator.

3  When chicken is done, slice meat into cubes. The size should be equal to or, if not, be slightly larger than the cooked eggs. Cover with plastic wrap or transfer to a plastic container before chilling in the refrigerator.

4  When chicken and mayonnaise mixture are both cold, mix together. Adjust seasoning as needed. Transfer to sterilized bottles or plastic containers as desired. This keeps for about 7 to 10 days.

5  To serve as a club sandwich, toast panini rolls until crisp on the edges, about 3 minutes. Place two spoonfuls of the chicken mixture into the bread and top with sliced lyoners or cold cuts. Slice in half and serve with chips.

Biz tip:  Want to experiment with making spreads and salads? A few reminders: Make sure all the ingredients are cold before mixing together to prevent spoilage and prolong shelf life. You can also add chopped onions and chopped celery to the mixture to add more flavor, but this shortens shelf life.

Photography by Patrick Martires | Styling by Paulynn Chang Afable

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