Eat Pecans
Industry professional? Jump to americanpecan.com

Rotisserie Chicken and Pecan Muhammara Sandwiches

Yield: 4 Servings Prep Time: 20 mins

Rotisserie chicken and a pecan muhammara combine for a delicious and nutritious sandwich that’s perfect for busy weeknights.

By Katie Morford, Mom's Kitchen Handbook

Share
Rotisserie Chicken and Pecan Muhammara Sandwiches

Ingredients

  • 1 12-ounce jar roasted red bell peppers, drained
  • 2/3 cup raw pecan pieces
  • 1/4 cup panko or unseasoned breadcrumbs
  • 1 clove garlic
  • 1 tablespoon lemon juice
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon red pepper flakes (or 2 teaspoons Aleppo pepper)
  • 1/2 teaspoon ground cumin
  • 2 tablespoons pecan or olive oil, plus more for drizzling if desired
  • 1 tablespoon pomegranate molasses (or 1 1/2 teaspoon balsamic vinegar + 1 teaspoon honey)
  • 8 slices crusty bread
  • 8 ounces shredded rotisserie chicken
  • Handful arugula (about 1 cup)

Preparation

  1. Make the muhammara: Put the red peppers, pecans, panko, garlic, lemon juice, salt, red pepper flakes, cumin, olive oil, and pomegranate molasses into a food processor fitted with a metal blade. Pulse until finely chopped, nearly to a puree, scraping down the sides as needed.
  2. Assemble the sandwiches: Lightly toast the bread in a toaster. Spread a few tablespoons of the muhammara on four slices of bread. Divide the chicken over the muhammara and top with a pile of arugula. Lightly drizzle with olive oil and cover with remaining bread.

Nutrition Facts

Calories 440 Carbs 47g
Fat 17g Fiber 5g
Saturated Fat 2g Protein 24g
Sodium 960mg
Blue pecan

Did you know?

With only 4g of carbs per serving, pecans fit into plant-based diets, a keto diet, a Mediterranean diet, and more!