Breadsticks double as sandwiches in this recipe that can feed a crowd.

Summer Recipes

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Servings: 6
Skills: Intermediate
Prep Time: 15 min (not including thaw time)
Bake Time: 20 min

Ingredients

8 Rhodes Texas™ Rolls, thawed but still cold
1/4 cup butter, melted
garlic bread sprinkle or 1/2 teaspoon garlic salt mixed with 2 tablespoons Parmesan cheese

Filling:

1/2 cup mayonnaise
1 tablespoon lemon juice
2 cups cooked & diced chicken
1 cup crushed pineapple, well-drained
1 cup green grapes
1/2 cup chopped celery
1/4 teaspoon tarragon
1 cup cashew halves
lettuce

Instructions

Breadsticks: Roll each roll into a 6-inch rope. Spread butter onto a large baking sheet. Roll each roll in butter and place on baking sheet. Sprinkle with garlic bread sprinkle and cover with plastic wrap. Let rise until double. Remove wrap. Bake at 350°F 20 minutes.
Filling: Combine mayonnaise and lemon juice. In a separate bowl, mix remaining ingredients, except cashews and lettuce. Pour mayonnaise mixture over chicken mixture and fold together. Allow to chill in refrigerator 1-2 hours. Just before serving, add cashews. Slice breadsticks and fill with lettuce and chicken salad.