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Froggy Chicken Salad Sandwiches

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 servings


  • 3 Rhodes Wheat Rolls, thawed but still cold (makes 2 frogs)
  • black and green olives for eyes
  • chicken salad


  • For the body, press 1 roll into an egg shape. Place, pointed end up, on a sprayed baking sheet. Cut another roll in half. Divide one half into four equal pieces. Roll each of the 4 pieces into a 2½ inch long rope that is thicker on one end than the other. Make two cuts into the thick end of each one making 3 fingers or toes. Place 2 across the bottom of the body for feet. Place the other 2 along the sides of the body for arms. Repeat instructions to make a second frog.
  • Cover with sprayed plastic wrap and let rise about 45 minutes. Remove wrap and bake at 350°F 10-15 minutes. Let cool.
  • Carefully slice frogs to make a sandwich top and bottom. In the top piece, with a sharp knife, cut a smiley mouth. Top bottom with chicken salad and put the top on. Place olives on the frog for eyes.


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