Chicken, Chermoula and Vegetable Sandwich

Name: Chicken, Chermoula and Vegetable Sandwich
Total time: 30 min
Yield: 1 sandwich
Ingredients: 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

By Martha Rose Shulman

Total Time: About 30 minutes
Rating: 4(48)
Comments: Read comments

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.

Featured in: Building a Better Sandwich

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Ingredients

Yield:1 sandwich

Roasted pepper
1tablespoon chermoula
15-inch square focaccia (preferably whole wheat), split in half, or 2 slices whole wheat country bread
2½ounces sliced cooked chicken breast
1heaped tablespoon grated carrots
A handful of arugula or spinach (½ ounce) tossed with a little lemon juice
⅓of a roasted red pepper

Ingredient Substitution Guide

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Preparation

Step 1
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 ¼ to ⅓ inch thick.
Step 2
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.

Tip

Advance preparation: The sandwich will keep, well wrapped in the refrigerator or in a lunchbox, for half a day.

Ratings

4 out of 5

48 user ratings

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Comments

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Fran2 years ago

This was delicious. Used leftover chicken breast from another meal, and Samin Nosrat’s chermoula variation of her Basic Herb Salsa. Chabata worked well as the bread.

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