Tuesday, June 9, 2009

grilled chicken sandwich with charmoula mayo

Often I read recipes and think "why didn't I think of this myself?"
Recently, we tried grilled chicken sandwiches with charmoula mayo. After a quick google, I found out that charmoula is a marinade generally used in Moroccan cooking. In this recipe, you mix it with mayo (I chose low-fat, olive oil mayo) to top a brown-sugar rubbed, grilled boneless skinless chicken breast. At the suggestion of recipe author Bonnie Stern, I also grilled a large red onion and red pepper which complemented mix of sweet and spicy.

While the chicken was cooking, I put some corn on the cob in boiling water and made a simple salad. Everything was washed down with a bottle of Ironstone Obsession Symphony, which I know didn't "match" but we didn't care. Actually upon reflection, the wine pairing wasn't too far off since the sandwich had a bite to it!

By the way, for my vegetarian friends, charmoula (minus the mayo) is typically used as a marinade for fish or seafood dishes in North Africa. I suggest that you try a version of this sandwich with a fresh peice of halibut or swordfish.

Do you have any sandwich recipes that you think I must try? I'm always game.


  1. Jor, We've made this sandwich a number of times. We sear up a few slices of king oyster mushroom to throw on.

    Pepper-Crusted Beef, Bacon, and Arugula Sandwiches with Spicy Mustard

    Yield: Makes 6 servings

    3 8-ounce beef tenderloin steaks
    3 tablespoons coarsely cracked black peppercorns
    6 tablespoons mayonnaise
    2 tablespoons spicy Dijon mustard
    1 tablespoon prepared white horseradish, drained

    12 mushrooms, thinly sliced
    6 tablespoons fresh lemon juice
    Olive oil
    1 pound sliced bacon

    6 3- to 4-inch-diameter kaiser, egg, or country-style rolls, cut in half horizontally, toasted if desired
    3 cups (packed) baby arugula

    Coat steaks all over with pepper. Mix mayonnaise, mustard, and horseradish in small bowl for dressing. Cover steaks and dressing separately and refrigerate at least 30 minutes and up to 1 day.

    Toss thinly sliced mushrooms and lemon juice in medium bowl to coat evenly. Sprinkle lightly with salt. Brush heavy large skillet generously with oil and heat over medium-high heat. Add steaks and cook to desired doneness, about 5 minutes per side for medium-rare. Transfer steaks to plate; let stand 15 minutes. Cook bacon in same skillet over medium-high heat until brown and crisp. Using tongs, transfer bacon to paper towels to drain.

    Place roll bottoms on plates; spread with dressing. Slice steaks thinly and divide among rolls. Top with bacon, mushrooms, and arugula. Cover sandwiches with roll tops and serve.

    From epicurious.com

  2. Hi Jordana, I love your blog! My husband and I are foodies too and always on the hunt for new recipes. This is such a great idea! Cheers, Michelle (Lipstickrules)

  3. Brown sugar on anything is wonderful. I never thought I would use it so much for cooking. People out there need to know it's for more than just cookies. Thank you. I will now call you the Brown Sugar Ambassador.

  4. I printed this one out. Can't wait to give it a try.