Best Chicken Tandoori Focaccia Sandwiches Recipes

TANDOORI MASALA CHICKEN SANDWICHES

Tandoori Masala Chicken Sandwiches image

This recipe combines spices from my Indian roots with a modern twist. If you want to add some extra heat to your sandwiches, add half a serrano pepper to the slaw. -Mary Lou Timpson, Centennial Park, Arizona

Provided by Taste of Home

Categories Dinner Lunch

Time 40m

Yield 4 servings.

Number Of Ingredients 17

Ingredients

2 tablespoons plain Greek yogurt
2 tablespoons tandoori masala seasoning
4 boneless skinless chicken thighs (about 1 pound)
1 cup shredded daikon radish
2 tablespoons grated onion
2 tablespoons lime juice
2 tablespoons minced fresh cilantro
1/4 teaspoon salt
1/2 cup plain Greek yogurt
2 tablespoons minced fresh mint
1 tablespoon lime juice
1/2 teaspoon minced garlic
1/8 teaspoon salt
1/8 teaspoon pepper
1 tablespoon canola oil
4 brioche hamburger buns, split and toasted
4 lettuce leaves

Steps:

In a large bowl, whisk yogurt and tandoori seasoning until blended. Add chicken and turn to coat. Cover and refrigerate at least 30 minutes or overnight, turning occasionally., Meanwhile, in a small bowl, combine slaw ingredients. Refrigerate, covered, until serving. For sauce, combine yogurt, mint, lime juice, garlic, salt and pepper. Refrigerate, covered, until serving., Drain chicken, discarding marinade. In a large cast-iron or other heavy skillet, heat oil over medium heat. Add chicken; cook until a thermometer reads 170°, 5-6 minutes on each side. Spread sauce over toasted bun tops. On each bun bottom, layer lettuce, chicken and slaw. Replace tops.

Nutrition Facts : Calories 415 calories, Fat 19g fat (6g saturated fat), Cholesterol 114mg cholesterol, Sodium 559mg sodium, Carbohydrate 32g carbohydrate (9g sugars, Fiber 4g fiber), Protein 28g protein.

CHICKEN FOCACCIA SANDWICHES

Chicken Focaccia Sandwiches image

Make and share this Chicken Focaccia Sandwiches recipe from Food.com.

Provided by Derf2440

Categories One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 round focaccia bread, cut in quarters
margarine, we use becel
Dijon mustard
4 slices of your favourite cheese
4 slices red onions, thinly sliced
8 lettuce leaves, iceberg or 8 romaine lettuce, work well
8 slices tomatoes, thinly sliced
8 slices bacon, cooked crisp
4 chicken breast halves
1 cup flour
salt & freshly ground black pepper
2 tablespoons dried oregano
1 egg, fork beaten
3 tablespoons water
3 -4 tablespoons olive oil

Steps:

Slice bread quarters in half, place each quarter on a plate, spread with margarine, then mustard.
Place slices of cheese on the bottom half of each bread quarter.
Top cheese with 2 slices of bacon, top bacon with onion slice, top onion with lettuce leaves, top lettuce with tomato slices.
Set aside.
Place chicken breasts between 2 sheets of plastic wrap, pound to 1/4 inch thickness.
Place flour on a plate, add salt, pepper and oragano, mix until well combined.
In a small bowl, beat egg with water.
Heat oil in a large nonstick frypan on medium high heat.
Meanwhile, dredge chicken breasts in flour mixture, shaking off excess, submerge chicken breast in egg/water mix, drain off excess and place in hot frypan.
Lower heat to medium.
Cook chicken until golden brown, about 10 minutes on each side, until no longer pink.
Place one chicken breast on each focaccia bottom on top of tomato slices, top with the top piece of focaccia bread, press down, cut in half if you wish and serve immediately, with lots of napkins.

Nutrition Facts : Calories 766.5, Fat 53, SaturatedFat 19.3, Cholesterol 166.4, Sodium 1005.6, Carbohydrate 34.2, Fiber 2.8, Sugar 2.3, Protein 37.6

TANDOORI CHICKEN SANDWICHES

Tandoori Chicken Sandwiches image

Categories Sandwich Chicken Ginger Marinate Yogurt Lunch Summer Bon Appétit Peanut Free Tree Nut Free Soy Free

Yield Serves 6

Number Of Ingredients 18

Ingredients

Sandwiches
6 skinless boneless chicken breast halves
2 tablespoons fresh lemon juice
1 cup plain yogurt
2 tablespoons chopped fresh ginger
2 garlic cloves, chopped
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1/4 teaspoon turmeric
12 slices sourdough bread
Indian mayonnaise
1 cup packed fresh mint leaves
1 cup packed fresh cilantro leaves
1 jalapeño chili, seeded, minced
3 tablespoons chopped onion
2 teaspoons cider vinegar
1/2 cup mayonnaise

Steps:

For Sandwiches:
Arrange boneless chicken breasts in single layer in large glass baking dish. Sprinkle with fresh lemon juice: season with salt. Mix plain yogurt, chopped fresh ginger, chopped garlic, ground cumin, ground coriander, cayenne pepper and turmeric in medium bowl. Pour yogurt marinade over chicken breasts and turn to coat. Cover chicken and refrigerate 3 to 8 hours.
Prepare barbecue (medium-high heat) or preheat broiler. Remove chicken breasts from marinade (do not wipe clean). Grill or broil chicken until just cooked through, about 5 minutes per side. Cool slightly. (Chicken can be prepared up to 2 hours ahead. Cover and let stand at room temperature.)
Lightly toast (or grill) sourdough bread. Spread 1 side of each piece of bread generously with Indian Spiced Mayonnaise. Slice chicken breasts diagonally. Place slices of 1 breast atop each of 6 sourdough bread slices. Top with remaining bread slices. Cut chicken sandwiches in half. Serve sandwiches warm or at room temperature.
For Mayonnaise:
Combine 1 cup mint leaves, 1 cup cilantro leaves, minced jalapeño chili and chopped onion in work bowl of processor. Process until very finely chopped. Mix in cider vinegar. Add mayonnaise and process just until combined. Season mayonnaise to taste with salt and pepper. (Mayonnaise can be prepared 3 days ahead. Cover tightly and refrigerate.) Makes about 1 scant cup.