Curried Chicken Salad Sandwiches
Curried Chicken Salad Sandwiches
Soups and Breads
Ingredients
- 3 tablespoons Fustini's Garlic olive oil, divided
- Kosher salt and freshly ground black pepper
- 3/4 lb chicken breasts
- 2 teaspoons curry powder, divided
- 1/2 of yellow onion, finely diced
- 2 tablespoons sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon water
- 4 slices sourdough bread
- 1 Roma tomato, sliced into 1/2-inch rounds
- lettuce
Directions
- Preheat the oven to 425 degrees F. Pat chicken dry with a paper towel, and drizzle 1 1/2 tablespoons of olive oil. Season all over with 1 teaspoon of curry powder, salt and pepper. Place on a baking sheet and cook until chicken is lightly browned and cooked through, 15 minutes or so. Transfer to a cutting board to cool.
- In a large bowl, combine the sour cream, mayonnaise, water and 1 teaspoon of curry powder. Season with salt to taste. Drizzle more olive oil on the bread and lightly season with salt. Place on a baking sheet and in the oven to toast for 4 minutes.
- Once the chicken is cooled off, cut it into bite-size pieces. Add the chicken and diced onion to the bow with the curry mayonnaise. Stir until the chicken is evenly coated. Season to taste with salt and pepper.
- On one slice of toasted bread, top with tomato slices, curried chicken salad and lettuce. Top with another bread slice and repeat with the other sandwich.
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