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Rotisserie Chicken Sandwiches with Spicy Pecan Muhammara
An exotic-sounding, though easy-to-make sandwich supper that features a traditional Middle Eastern spread called muhammara. Pecans add natural sweetness that makes a nice balance to the heat of the chiles. If you have vegetarians at home, substitute grilled vegetables for the chicken. After the sandwiches are assembled you will have leftover muhammara, which is excellent with pita chips and vegetables for dipping.
Prep Time 20 minutes
Total Time 20 minutes
Servings 4 sandwiches (plus leftover muhammara)
Calories 445 kcal
Ingredients
- One 12-ounce jar roasted red bell peppers (7 ounces of peppers), drained
- 2/3 cup pecan halves
- ¼ cup panko or other unseasoned bread crumbs
- 1 clove garlic
- 1 tablespoon lemon juice
- ½ teaspoon kosher salt
- ½ teaspoon red pepper flakes or 2 teaspoons Aleppo pepper
- ½ teaspoon ground cumin
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 tablespoon pomegranate molasses, or 1 ½ tsp balsamic vinegar + 1 tsp honey
- 8 slices crusty bread, such as whole-grain levain
- 8 ounces shredded rotisserie chicken (3 cups or so)
- Generous handful arugula
Instructions
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Put the red peppers, pecans, panko, garlic, lemon juice, salt, red pepper flakes, cumin, olive oil, and pomegranate molasses into a food processor fitted with a metal blade. Pulse until finely chopped, nearly to a puree, scraping down the sides as needed.
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Lightly toast the bread. Spread a few tablespoons of the muhammara on each of the 4 slices of bread. Divide the chicken over the muhammara and top with a pile of arugula. Lightly drizzle with olive oil and cover with remaining bread.