4 skinless chicken breast halves 2 stalks celery 1 medium white onion 1 large lemon 2 hard cooked eggs 1 tsp paprika 1 tsp seasoned salt 2 1/2 Tbsp mayonnaise 1 Tbsp djion mustard 8 slices sourdough bread Muenster cheese slices

Preparation

In a large pot, combine chicken breasts, one half of the onion (coarsely chopped), and one of the celery stalks (cut in thirds). Simmer about 25 minutes, until chicken is cooked through. Cool, remove from bone and chop chicken into small pieces. Place in a large bowl. Chop the remaining onion half and celery stalk, along the eggs, into small pieces and stir in with chicken. Add mayo, mustard, paprika, seasoned salt, and the zest and juice of the lemon; mix until just combined. Spread chicken salad mixture between slices of sourdough bread and add cheese.