Flag Sandwich

Alejandra Cota
Prepare this delicious flag sandwich, filled with creamy ranch chicken salad, crispy bacon, and topped with a spectacular onion dip. Your gatherings will never be the same with this dish featuring a patriotic presentation.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 2 packages cream cheese, (190 g each)
  • 1 cup ranch dressing
  • salt and pepper
  • 2 cups chicken, cooked and shredded
  • 1/4 cups corn kernels
  • 1/4 cups celery, cut into cubes
  • 1/4 cups red onion, finely chopped
  • 1/4 cups cucumber, cut into cubes
  • 1/4 cups cuaresmeño chile, finely chopped
  • 1/4 cups bacon, fried and chopped
  • 1/4 cups red bell pepper, cut into cubes
  • 2 packages cream cheese, (190 g each)
  • 1/2 cups whipping cream, for the dip
  • 1/4 cups Gouda cheese, grated, for the dip
  • 1/4 cups asadero cheese, grated, for the dip
  • 1 tablespoon onion powder, for the dip
  • 12 slices sandwich bread, without edges
  • cuaresmeño chile, finely chopped
  • red bell pepper, finely chopped
  • pecans, finely chopped
  • parsley, for decoration
Preparation
30 mins
0 mins
Low
  • In a bowl, mix the cream cheese with the ranch dressing, season with salt and pepper. Set aside.
  • In a bowl, mix the chicken, corn kernels, celery, onion, cucumber, chili, bell pepper, bacon, and dressing. Mix until combined.
  • In a food processor, add the cream cheese, heavy cream, cheeses, onion powder, and season with salt and pepper. Process until creamy dip consistency is achieved.
  • On a rectangular plate, place 3 slices of bread and add the chicken salad, repeating until all the bread is used. Cover with the onion dip and smooth out with a spatula.
  • Garnish with the chili and bell pepper to mimic the colors of the Mexican flag. In the center, simulate the coat of arms with walnuts and parsley.
  • Cut into slices, serve, and enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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