Rotisserie Chicken and Pecan Muhammara Sandwiches

Submitted by:

American Pecan Council | Katie Morford, Mom’s Kitchen Handbook

Rotisserie chicken and a pecan muhammara combine for a delicious and nutritious sandwich that’s perfect for busy weeknights.

Ingredients

  • 1 12-ounce jar roasted red bell peppers, drained
  • 2/3 cup raw pecan halves
  • 1/4 cup panko or unseasoned breadcrumbs
  • 1 clove garlic
  • 1 tablespoon lemon juice
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon red pepper flakes (or 2 teaspoons Aleppo pepper)
  • 1/2 teaspoon ground cumin
  • 2 tablespoons pecan oil or olive oil, plus more for drizzling if desired
  • 1 tablespoon pomegranate molasses (or 1 1/2 teaspoon balsamic vinegar + 1 teaspoon honey)
  • 8 slices crusty bread
  • 8 ounces shredded rotisserie chicken
  • Handful arugula (about 1 cup)

Instructions

  1. Make the muhammara: 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.
  2. Assemble the sandwiches: Lightly toast the bread in a toaster. Spread a few tablespoons of the muhammara on four 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.

Nutrition facts

Calories

440

Fat

17g

Sat Fat

2g

Sodium

960mg

Carbs

47g

Fiber

5g

Protein

24g

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