Chicken and Egg Bologna Sandwich

I’m not crazy over cold cuts because they taste cold. I don’t mean chilled cold, just cold. Like a snobbish piece of meat. I highly doubt that’s the reason they’re called cold cuts but the term seems appropriate.

Jan however, has had his eyes on cold cuts for the longest time because he couldn’t have them as a kid or even as a young adult. They were and still are a bit pricey. Budget constraints gave him no choice but to settle for canned meatloaf instead.

That means this was an extra special treat for him. The original recipe is by Sharlene Tan but we’ve had to add a few ingredients and skip others depending on their availability.

Ingredients:

2 pcs. chicken breasts
Cuts of Bologna
French bread, cut in half
3 pcs. hard boiled eggs, cubed
1/2 pc. bell pepper, chopped
3/4 cup mayonnaise
1 chicken broth cube
1/2 onion, chopped
2 dried bay leaves
1 tsp. dried oregano leaves
Salt and pepper

Procedure:

1. Boil water in a pot and add the chicken, bay leaves and broth cube. Remove chicken from pot once it’s tender.

2. Let chicken cool and then strip chicken meat. Set aside.

3. In a mixing bowl, mix eggs, bell pepper, mayonnaise, onions and oregano leaves. Chill the mixture.

4. Add the chicken into the mixture and add salt and pepper.

5. Lightly toast the bread and spread three spoonfuls of the mixture. Top with bologna.

Wife’s Verdict:

I was at a loss as to why dried bay leaf was an ingredient in this recipe. I know what bay leaf tastes like because I’m an adobo freak but sadly, I can’t seem to describe how it tastes like. In the spread, it didn’t quite give off its characteristic flavor. In fact, the taste that stood out a bit was the oregano. This is perhaps because the bay leaves were used to flavor the chicken meat and not the spread.

The spread was a perfect companion for the seemingly snobbish bologna. Even if the spread was chilled, it somehow warmed up the feel of the sandwich.

Jan’s Quip: “One day I’ll eat cold cuts everyday.”