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.