Chicken, Chermoula and Vegetable Sandwich
- Total Time
- About 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 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
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.
- Advance preparation: The sandwich will keep, well wrapped in the refrigerator or in a lunchbox, for half a day.
Private Notes
Comments
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.