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Grilled Chicken Sandwiches With Charmoula

Heart.Foods's picture
These grilled chicken sandwiches are perfect as a carry meal to work or as a light lunch when at home. Cooked with chicken breasts, marinated and grilled along with red peppers, eggplant and onions, the chicken sandwiches are served along with charmoula made with yogurt cheese and mayonnaise with garlic, paprika and cayenne for spice.
Ingredients
  Boneless skinless chicken breasts 6
  Lemon juice 2 Tablespoon
  Ground cumin 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Garlic 1 Clove (5 gm), minced
  Sweet red peppers 2 , halved
  Onion 1 Large, sliced
  Eggplant 3⁄4 Pound, sliced
  Kaiser rolls/Sesame buns 6
  Cheese/Thick yogurt 50 milliliter 1⁄4 Cup (4 tbs)
  Ground cumin 1 Teaspoon
  Paprika 1 Teaspoon
  Lemon juice 1 Tablespoon
  Cayenne 1 Pinch
  Garlic/1 head roasted garlic 1 1 Clove (5 gm), minced
  Mayonnaise 2 Tablespoon
  Chopped cilantro/Parsley 1⁄2 Cup (8 tbs)
Directions

Trim any fat from chicken.
Remove tender filets (page 160) and reserve for chicken fingers or stir-fries.
Pound chicken breasts between pieces of parchment or waxed paper until thin 2.
In small bowl, combine lemon juice, cumin, pepper, salt and garlic.
Rub into chicken pieces and marinate in refrigerator until ready to cook.
Grill or broil peppers, skin side down, until black.
Cool and remove skins.
Cut peppers into strips.
Grill onion and eggplant slices until cooked on both sides.
To prepare charmoula, in small bowl, whisk together yogurt cheese, cumin, paprika, lemon juice, cayenne, garlic and mayonnaise.
Stir in cilantro.
Just before serving, grill chicken for 3 to 4 minutes per side, or just until cooked through.
To assemble sandwiches, place piece of chicken on bottom half of each bun.
Top with grilled vegetables.
Spread about 1 tbsp/15 mL charmoula on top half of buns.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Dish: 
Sandwich
Servings: 
6

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