Curried Chicken Sandwich

Name: Curried Chicken Sandwich
Yield: 6
Ingredients: 20 whole black peppercorns; 2 bay leaves; 2 whole cloves; 1/2 lemon; 3 lb. medium chicken tenders; 1/2 c. plus 2 Tbsp. spicy brown mustard; 1/2 c. honey; 1 1/4 tsp. curry powder; 3/4 tsp. lemon pepper; tsp. salt; butter; 1 loaf challah or other rich egg bread; 1/2 c. shredded carrots; 1/2 c. slivered almonds; 2 medium tomatoes; 1 bag mesclun salad greens; Red grapes and assorted berries for garnish

By Margaux SkyPublished: Sep 19, 2008

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Recipe courtesy of Margaux Sky. Curry and chicken love each other, as is obvious with one bite of this sandwich.

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Ingredients

20 whole black peppercorns
2 bay leaves
2 whole cloves
1/2 lemon
3 lb. medium chicken tenders
1/2 cup plus 2 Tbsp. spicy brown mustard
1/2 cup honey
1 1/4 tsp. curry powder
3/4 tsp. lemon pepper
tsp. salt
butter
1 loaf challah or other rich egg bread
1/2 cup shredded carrots
1/2 cup slivered almonds
2 medium tomatoes
1 bag mesclun salad greens
Red grapes and assorted berries for garnish

Directions

1. Step 1In a large saucepan over high heat, combine peppercorns, bay leaves, cloves, lemon, and 14 cups water; cover and bring to a boil. Add chicken and cook, uncovered, stirring occasionally, 7 to 10 minutes, or until cooked through; drain. Once cool, quarter each tender crosswise.
2. Step 2In 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.
3. Step 3Butter both sides of bread slices. In a heated nonstick skillet over medium-high heat, cook bread in batches 3 to 5 minutes, or until browned, turning once.
4. Step 4Combine carrots and almonds with chicken mixture. Divide chicken curry among 6 bread slices. Top with tomatoes, mesclun, and remaining bread slices. Serve with fruit.