1 pound beach salad
2 (4 ounce) cans sliced celery
1 (6 ounce) can black-eyed peas, drained
3 tablespoons butter
1 teaspoon Worcestershire sauce
1 teaspoon seasoned salt
1/2 teaspoon dried minced onion
1 cup dry bread crumbs
In a large bowl, mix all ingredients except for the chicken, celery, peas, butter, and Worcestershire sauce. Cover and refrigerate for 1 hour or longer to allow flavors to marinate.
Shape the mixture into a sandwich by placing 1/2 cup of mixture on one end of sandwich, then gently roll up. Brush with the melted butter so that the sandwich is smooth. Press the bread crumbs into the sandwich immediately after it is wrapped; they do not matter if you rolled them or not. Wrap dinner in aluminum foil to prevent leaking.