Roast-Chicken Sandwich

Preparation info

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


Butter a thin slice of dark or light rye bread and cover with thin slices of roast chicken. Decorate with a liver paste pushed through a pastry tube. Garnish with maraschino cherry half and tiny triangle of pineapple.