The "o" Special Sandwich
- Ready In:
- 25mins
- Ingredients:
- 19
- Serves:
-
6
ingredients
- 20 whole black peppercorns
- 2 bay leaves
- 2 whole cloves
- 1⁄2 lemon
- 3 lbs medium chicken tenders
- 1⁄2 cup spicy brown mustard, plus
- 2 tablespoons spicy brown mustard
- 1⁄2 cup honey
- 1 1⁄4 teaspoons curry powder
- 3⁄4 teaspoon lemon pepper
- 1⁄8 teaspoon salt
- butter, for spreading
- 1 loaf challah or 1 loaf other rich egg bread, cut into 12 thick slices
- 1⁄2 cup shredded carrot
- 1⁄2 cup slivered almonds
- 2 medium tomatoes, chopped
- 5 ounces mesclun
- red grapes (to garnish)
- assorted berries (to garnish)
directions
- n a large saucepan over high heat, add peppercorns, bay leaves, cloves, lemon and 14 cups water; cover and bring to a boil. Add chicken and cook, uncovered and stirring occasionally, 7 to 10 minutes, or until cooked through; drain. Once cool, quarter each tender crosswise.
- In a large bowl, combine mustard, honey, curry powder, lemon pepper and salt; stir in chicken. Cover and refrigerate at least 30 minutes, or up to 1 day.
- Butter both sides of bread slices. In a heated nonstick skillet over medium-high flame, cook bread in batches 3 to 5 minutes or until browned, turning once.
- Combine carrots and almonds with chicken mixture. Divide chicken curry among 6 bread slices. Top with tomatoes, mesclun and remaining bread slices. Serve with fruit.
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RECIPE SUBMITTED BY
<p>I love Recipezaar! The recipes and people have helped me create dishes I would never have done by myself. I finally have gotten the knack of bread (which I love) because of this site. I am on the go workaholic who loves cooking and serving good fresh food to my family. Brought up with Italian food. Inspired by my grandmother who I should have paid more attention to while she was cooking and baking. Mother is a very good cook and a little sneaky. Liver, rabbit, duck, tripe, lamb and meat family would get on hunting trips was served often. Can't really do that with my family as they don't like these different dishes as I do and have protested. Family from Chieti & Naples Italy. My pet peeve is overcooking pasta. I like it al dente everytime and never add sugar to my tomato sauce. My motto is I would rather have a little of a good , natural thing than a lot of no-fat low-fat stuff.</p>