CHICKEN, CHERMOULA AND VEGETABLE SANDWICH
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
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
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
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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