Wednesday, March 17, 2010

Thursday: Chicken Alioli Sandwich

This idea came from a Pampered Chef "Season's Best" (those little one dollar cookbooks they sell) Cookbook, although I cannot tell you for sure which one because I had the recipe printed out because I liked it so much.


1/2 cup roasted red pepper, patted dry and finely chopped*
1/2 cup mayonnaise
1 Tbs. chives
2 tsp. lemon juice
1/2 tsp. Italian seasoning mix
1/2 tsp. black pepper
1 tsp. minced onion
About 2 lb. Cooked chunked chicken (I just used the meat from my roasted chicken)
Refrigerated French bread dough cooked according to directions on package (I just used the whole wheat bread I had already made from a bread machine, which does not taste as yummy and does not make the pictures nearly as enticing, but is definitely healthier... so some kind of kudos for that, right?)

Easy steps:

Here are just a couple of pictures of the red roasted pepper, drained, patted dry and chopped with food chopper.
Mix first seven ingredients. (can be done ahead of time)
Slap a little Alioli dip onto one piece of French bread.
Put chicken on tops of dip.
Finish your masterpiece with another piece of French bread. (You knew that step was coming, didn't you?)
This is an amazingly delightful sandwich! I promise you. Warning: If you cook this and are too tired to do the dishes before you go to bed, the smell of the dip in the morning will make you crave the sandwiches for breakfast. :0)

*If you are not sure where to find roasted red peppers in the store, they are by the pickles usually. Hope this helps someone. I searched all over for them before I found them.

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