Do y’all ever have sandwich-for-dinner nights? Sometimes you just can’t beat the ease or comfort food factor of yummy ingredients piled between two toasty slices of bread. On nights like those, you’ll usually find us whipping up this curried chicken and avocado sandwich (with sweet potato fries), inspired by a similar one that Adam ordered at Pastis years ago. I have no idea if ours even resembles that one anymore, we’ve tweaked the ingredients so much over the years… All I know is: this sweet, spicy, and tangy combo gets my vote for best chicken sandwich ever.
Really good crusty bread is key here: I usually go for a fresh loaf of sourdough or rustic french bread from the bakery and slice it thin. And I like to get it really toasty on the grill or under the broiler so the edges get a little charred, but it’s still chewy when you bite into it.
This is the perfect thing for a quick weeknight meal since the chicken doesn’t require any advance marinating — just a quick dusting of curry powder and sprinkle of salt gives it all the exotic flavor it needs. And mango chutney! There’s a reason it’s an Indian food staple — it’s sweetness is the perfect counterpoint to the spiciness of the curry powder and peppery arugula. We always have a jar in the fridge, and it makes the quickest “fancy” sandwich condiment ever.
I’d love to hear: what’s your go-to recipe for “sandwich nights” at home? Are you a fan of the classic BLT or chicken salad, or do you pull out something a little more exotic? I’d love to hear in the comments!
*photos by Kate LeSueur
- 2 boneless, skinless chicken breast halves, pounded thin
- 2 tablespoons curry powder
- 1 teaspoon kosher salt
- 3 tablespoons mango chutney
- 1 small, ripe avocado
- a couple handfuls of arugula
- 10 or so stems cilantro, leaves only
- 4 slices crusty bread (french or sourdough work great)
- Preheat the broiler. Heat a grill or an indoor grill pan to medium high.
- Generously dust each side of the chicken in curry powder, then shake any excess off. Sprinkle with sea salt. Grill for 3 - 4 minutes per side, until cooked through. Remove from heat to rest for 5 minutes, then slice each breast on the diagonal crosswise into 3 pieces.
- Halve the avocado, then remove pit and scoop out flesh. Sprinkle with salt, then mash roughly with a fork.
- Brush each side of the bread with a tiny bit of olive oil, then toast under the broiler until golden brown, flipping once. (careful, this happens fast!)
- On two of the bread slices, divide the mashed avocado and spread evenly. On the other two slices, spread a couple spoonfuls of mango chutney. Add a layer of arugula, then top with the chicken and cilantro. Top with the avocado-mashed slices, press firmly together, then slice in half and serve.
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