Hawaiian Chicken Salad Sandwiches

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READY IN: 35mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat broiler to high with rack 6 inches from the element.
  • Sauté bacon in a skillet over medium heat until crisp, 8–10 minutes; drain bacon on a paper-towel-lined plate.
  • Prepare baguettes by slicing top third off and removing bread inside; set aside for another use.
  • Cut whole baguette into 4 equal portions and half baguette into 2 portions.
  • Brush each piece with 1 tablespoons oil, season with salt and pepper, and broil on a baking sheet until toasted, 2–3 minutes.
  • Process cilantro, mint, gingerroot, and lime juice in food processor until minced; add mayonnaise and yogurt; pulse to combine.
  • Season mixture with salt, pepper & crushed red pepper flakes.
  • Combine chicken, nuts, and bacon with cilantro mixture; set aside.
  • Toss spinach with salad dressing; stir pineapple and jalapeno together in a bowl.
  • TO ASSEMBLE THE SANDWICHES:.
  • Divide spinach among baguettes; top ech with 1/2 cup chicken salad and 2–3 tablespoons pineapple mixture.
  • Garnish sandwiches with bell pepper.
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