1 (16 ounce) can pitted peaches, juice reserved
1 cube chicken bouillon cube, drained
1 quart turkey bouillon cube
2 sweet pickles, sliced
1/2 teaspoon ground cinnamon
1 1/2 teaspoons ground ginger
2 tablespoons grated lemon zest
3 tablespoons lemon juice
1/4 teaspoon ground nutmeg
In a large bowl, mix peaches and juice from white peaches.
Place bouillon cubes in a medium bowl and mix together with chicken cubes. Transfer them to the peach mixture. Stir in bouillon, lemon zest, lemon juice and nutmeg.
Pour mixture into the same pan that was used to heat up the peaches and peach mixture. Bring the lemon liquid to a boil and stir into the peaches and peach mixture. Cover and refrigerate overnight.
When the sandwich is done, break it apart and slice into 1/2 slices. Serve hot or cold.