Chicken Arugula And Red Bell Pepper Sandwiches Recipes

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CHICKEN, CHERMOULA AND VEGETABLE SANDWICH



Chicken, Chermoula and Vegetable Sandwich image

A delicious sandwich featuring grated carrots, arugula and roasted red pepper.Chermoula, the spicy Tunisian pesto-like sauce made with copious amounts of cilantro, parsley, garlic, olive oil and spices is a great sandwich condiment. I paired it with pan-cooked chicken breast and built up a delicious sandwich with grated carrots, arugula, and roasted red pepper.

Provided by Martha Rose Shulman

Categories     easy, lunch, quick, sandwiches, main course

Time 30m

Yield 1 sandwich

Number Of Ingredients 7

Roasted pepper
1 tablespoon chermoula
1 5-inch square focaccia (preferably whole wheat), split in half, or 2 slices whole wheat country bread
2 1/2 ounces sliced cooked chicken breast
1 heaped tablespoon grated carrots
A handful of arugula or spinach (1/2 ounce) tossed with a little lemon juice
1/3 of a roasted red pepper

Steps:

  • To cook the chicken breast, heat a heavy skillet over high heat. Season a boneless, skinless chicken breast with salt and pepper. Add about 2 teaspoons canola oil to the pan and carefully place the chicken breast in the pan, rounded side down. Turn the heat to medium. Cook 4 to 5 minutes per side (depending on the thickness; there should be no hint of pink) and remove from the heat. Allow to cool for at least 5 minutes. Slice across the grain about 1/4 to 1/3 inch thick.
  • Spread chermoula on the top and bottom slices of bread or focaccia. Top with a layer of chicken slices. Top the chicken slices with grated carrot, then arugula or spinach, and finally the roasted pepper. Cover with the top slice of bread and press down. Cut in half and wrap or serve.

CHICKEN, ARUGULA AND RED BELL PEPPER SANDWICHES



Chicken, Arugula and Red Bell Pepper Sandwiches image

Categories     Sandwich     Chicken     Leafy Green     Pepper     Poultry     Sauté     Low Fat     Low Cal     Lunch     Arugula     Bell Pepper     Summer     Healthy     Bon Appétit

Yield Serves 6

Number Of Ingredients 9

3 tablespoons low-fat mayonnaise
3 tablespoons nonfat plain yogurt
4 teaspoons Dijon mustard
1/2 cup chopped fresh arugula
2 large red bell peppers
4 skinless boneless chicken breast halves (each about 4 ounces)
1 teaspoon olive oil
6 5- to 6-inch-long French bread baguette pieces, halved lengthwise
2 large bunches fresh arugula

Steps:

  • Mix first 3 ingredients in small bowl. Mix in chopped arugula. Season arugula mayonnaise generously with ground pepper. (Can be made 1 day ahead. Cover and chill.)
  • Char peppers over gas flame or in broiler until blackened on all sides. Place in bag; let stand 10 minutes. Peel and seed bell peppers. Cut into 1/2-inch-wide strips. Sprinkle chicken with salt and pepper. Heat large nonstick skillet over medium-high heat. Brush skillet with 1 teaspoon oil. Add chicken; sauté until just cooked through, about 4 minutes per side. Transfer to plate; cool. Cut into diagonal slices.
  • Spread generous 2 teaspoons arugula mayonnaise on each cut side of bread. Cover bottom of bread pieces generously with arugula. Top with sliced chicken, dividing equally. Top with bell pepper strips and generous amount of arugula. Cover with bread tops. (Can be made 4 hours ahead. Wrap in plastic and chill.)

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