Rotisserie Chicken and Pecan Muhammara Sandwiches
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
- 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.
- 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
440Fat
17gSat Fat
2gSodium
960mgCarbs
47gFiber
5gProtein
24gMeet Kristen
Hi! My name is Kristen Millican and I am so glad you have stopped by! Our family has been harvesting and selling pecans since 1888. I love sharing my favorite pecan recipes, stories about life on our pecan farm, and so much more!
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