Aquarium Chicken Salad

Sam and I went to the New England Aquarium for our cousin, Crystal Stay Farrell's, wedding reception. They served salmon. It was really weird eating salmon in an aquarium.

BUT! They also served this delicious chicken salad. It was the best thing we ate all night. So, I tried to recreate it when I got home and came pretty close. I didn't measure anything, but it's easy enough to add stuff until you get the right proportions.

Mix together:

• Chopped cooked chicken (I think I used rotisserie chicken)
• Thinly sliced red onion
• Thinly sliced celery
• Craisins
• Chopped pecans

Add enough real mayonnaise to make it all stick together, then add a little bit more.

Season with

• Dill (this is essential. do not skip it.)
• salt
• freshly ground pepper
• maybe a little bit of sugar? I didn't add this, but now that I'm thinking about it, it would have been appropriate.
  

Serve on oven-warmed croissants with a slice of lettuce.

Catskills Cubano

From the panini book. This sandwich is way awesomer than you could ever imagine.

Serves 2-- do the math for more

2 Ciabatta rolls or sliced ciabatta bread
2 Tbsp yellow mustard
4 thin slices (about 2 oz) sliced swiss cheese
2 tsps finely chopped pickled jalepenos or more to taste
4 thin slices (about 2 oz) serrano ham, prosciutto, or cured ham
4 thin slices (about 2 oz) roast pork*

Slice open rolls and spread 1 Tbsp mustard on bread. Place cheese on mustard. Sprinkle with 1 tsp jalepenos. Lay on 2 slices of ham. Top with pork. Cover with top half of roll. Grill on a panini press, George Foreman grill, or on your stove, 4-7 min or until bread is golden brown.

*I use this recipe for roasted pork loin for a meal earlier in the week and use the leftovers for this sandwich.