This week has been pretty hectic (we're leaving for a quick trip to the Pacific Northwest today), so I purposely cooked some extra yogurt-marinated chicken for use in last night's meal. I love the idea of this Indian sandwich, which I served on garlic naan bread (seriously delicious on its own) and topped with homemade red harissa sauce (spicy red pepper sauce, adapted from this recipe). The contrasting colors and textures of the soft bread, grilled chicken, spicy sauce, and crunchy vegetables are a real delight. It's a meal that looks great and tastes great too, and no one will know that you made it out of leftovers!
Grilled Indian Chicken Sandwiches with Red Harissa:
- In a blender*, combine 8 oz. jarred roasted red peppers, 1 1/2 tbsp. red wine vinegar, 1 minced Fresno chile**, and 1 tsp. cumin powder.
- Stream in 1/4 c. olive oil until very smooth. Season with salt and black pepper.
- Slice 3/4 -1 lb. of cooked, room-temperature chicken breasts into thin strips.
- Lightly toast 2 garlic naan flatbreads, then divide chicken on top, drizzle with harissa, and top with lettuce and onion.
- Secure with wooden skewers for an easy presentation.
*Or a food processor.
**Seeds removed. You can substitute a Fresno chile with a jalapeno.