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Curried Chicken Sandwich Recipe

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This recipe for Curried Chicken Sandwich, by , is from Cooking with Mom, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sherri Ballinger
Added: Saturday, December 13, 2008

Category:
Category:

Ingredients:  
Ingredients:  
20 whole black peppercorns
2 bay leaves
2 whole cloves
lemon
3 pounds medium chicken tenders
cup plus 2 tablespoons spicy brown mustard
cup honey
1 teaspoons curry powder
teaspoons lemon pepper
1/8 teaspoon salt
Butter for spreading
1 loaf challah or other rich egg bread, cut into 12 thick slices
cup shredded carrots
cup slivered almonds
2 medium tomatoes, chopped
1 bag (about 5 ounces) mesclun salad greens
Red grapes and assorted berries for garnish

Directions:
Directions:
In 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 of 3 to 5 minutes or until browned, turn 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.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
I know this looks like a LOT of trouble for a sandwich, but it is SO worth it!

 

 

 

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