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extra-virgin olive oil lemon juice kosher salt pepper ground cumin paprika garlic cilantro chicken sandwich rolls carrot shoots mayonnaise
Viewed: 38 - Published at: 9 years agoIngredients
- 1/2 cup extra-virgin olive oil
- 1/4 cup lemon juice
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1/2 teaspoon ground cumin
- 2 teaspoons smoked Spanish paprika
- 2 garlic cloves, minced
- 1/3 cup chopped cilantro
- 1 pound boned, skinned chicken breast halves
- 4 or 5 ciabatta or francese sandwich rolls (12 oz. total), split
- 1 carrot, cut into long shreds, preferably with a mandoline
- 1 qt. lightly packed tender pea shoots*, separated into 4- to 5-in. pieces
- 1/3 cup mayonnaise
Method
- Stir together oil, lemon juice, salt, pepper, cumin, paprika, garlic, and cilantro in a medium bowl to make charmoula. Transfer 6 tbsp. to a small bowl.
- Pull off tenders (the long, small, tenderloin muscles) from chicken. Add chicken (including tenders) to charmoula in medium bowl and turn to coat. Chill chicken and extra charmoula, covered, about 1 hour and up to 1 day, turning chicken once.
- Heat grill to high (450° to 550°). Grill chicken, covered, turning once, until cooked through, 4 to 10 minutes; discard marinade. Transfer chicken to a board, let rest briefly, then slice diagonally. Grill rolls, cut sides down, until toasted, 1 minute.
- Spoon 2 tbsp. reserved charmoula into a clean medium bowl, add carrot and pea shoots, and toss gently. Spoon 1 1/2 tbsp. more charmoula into a small dish and set aside. Whisk mayonnaise into charmoula remaining in the small bowl and spread over cut sides of the rolls.
- Fill rolls with pea shoot salad and arrange chicken on top. Spoon about 1 tsp. reserved charmoula (from small dish) over chicken on each sandwich.
- *Find at farmers' markets or Asian markets.
- Note: Nutritional analysis is per sandwich.
