Persian Sandwich

Persian Sandwich

Persian Sandwich
When you have a hankering for the exotic, this scrumptious sandwich fits the bill. Our Persian sandwich features marinated chicken with lemon-dill mayo, and it is served with feta cheese and walnuts.
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Ingredients
  • Chicken:
  • 1/2 small onion
  • 2 tbsp. fresh lemon juice
  • 1 tsp. paprika
  • 2 tsp. dried oregano
  • 1 tsp. garlic; finely minced
  • 1/4 cup olive oil
  • Salt and freshly ground black pepper; to taste
  • 2 whole skinless boneless chicken breasts
  • Lemon-Dill Mayonnaise:
  • 1 tsp. lemon zest; grated
  • 1 tbsp. fresh lemon juice
  • 2 tbsp. fresh dill; chopped
  • 1/2 cup mayonnaise
  • 1/2 cup plain yogurt
  • Salt and freshly ground black pepper to taste
  • Sandwich:
  • 1/3 cup toasted walnuts; coarsely chopped 4 pita bread rounds; or 8 mini pitas
  • 8 slices feta cheese
  • 16 large mint leaves
  • 16 large basil leaves
  • 16 sprigs watercress, stems removed

  • Methods/steps
    1. To prepare the chicken: Grind the onion, lemon juice, paprika, oregano and garlic in a food processor or blender. Remove the mixture to a non-aluminum bowl or container. Stir in the olive oil and season to taste with salt and pepper. Toss the chicken in this mixture, cover and refrigerate overnight. Preheat the broiler. Broil the chicken about 4 to 5 minutes on each side, or until cooked through. You may also cook the chicken on top of the stove. Use a nonstick skillet set over medium heat.) When cool enough to handle, cut into 1/2-inch dice. To prepare the mayonnaise: Stir the lemon zest, juice and dill into the mayonnaise and yogurt; season with salt and pepper. Refrigerate until ready to use. To assemble: Fold the chicken and walnuts into the mayonnaise. Adjust the seasonings if necessary. Cut the pita bread in half and open the pockets. Place the feta, mint, basil and watercress in the pita, then spoon in the chicken-salad mixture.

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