Chicken & Bellpepper Sandwich in a Lemony Dijonnaise Dressing.
Chicken cooked twice with delicious flavors and finally tossed in a cilantro dijon mayo dressing, served between slices of sourdough bread!
Lately, I have started making a lot more sandwiches at home. Especially for lunches and somedays for dinners too. The family seems to prefer it more. Maybe because it is light and still satisfying and filling.
This dressing is delicious. The Dijon-Mayo- Lemon combination blends so well together. The addition of a fresh green herb like Cilantro takes the sauce to another level. It gives a very Fresh and Rejuvenated feel.
Kid-Friendly!
If you’re looking for something easy and delicious to give your picky eaters, then definitely try this sandwich. As a mom of two little ones myself, I can vouch that they will enjoy this with no fuss.
For a vegetarian version, skip the chicken and add your favorite veggie, such as Broccoli /Carrots.
Chicken Breasts or Thighs?
I have used chicken breasts here, but chicken thighs will also do. As a popular know fact, thighs are juicier and moist, hence would bring more flavor. I happen to have chicken breast, so I used to them. The sandwiches were delicious, even with chicken breasts.
In this recipe, I have cooked the chicken separately first, then sautéed the shredded chicken with seasonings, and finally coated it in a creamy dressing.
Chicken & Bellpepper Sandwich in a Lemony Dijonnaise Dressing .
Equipment
- pressure cooker
Ingredients
- 1 lb Chicken Breasts fillets, washed and rinsed or thighs
- 2 Garlic Cloves
- 1 tsp Salt and Pepper
- 1/4 cup water
Saute the chicken
- 2 tbsp Olive Oil
- half of an onion Red Onion chopped finely
- 2 Garlic chopped finely
- 3/4 cup Bellpepper , red or yellow
- 1 tbsp Oregano
- Salt and pepper to taste
For the Dressing
- 3/4 cup Mayonnaise
- 1 tbsp Dijon mustard
- Juice from half a lemon
- 1/4 cup Cilantro coarsely chopped
- 1 tsp sugar
Instructions
- In a pressure cooker, add the chicken breast fillets, along with the garlic cloves, salt and pepper, and water. Close the lid, and cook for two to three whistles. Turn off the gas, and let the steam release naturally.
- Once done, keep the chicken breasts aside to cool down. Discard the rest. Shred the chicken using two forks.
- In a wide pan, heat olive oil, saute the onions and garlic for few minutes. Next, add in the diced bell pepper and cook for 5 minutes.
- Add the chicken, oregano, salt, and pepper. Incorporate everything well on a medium flame for 5 minutes and turn off the heat.
Make the dressing
- Add the Mayo, Dijon Mustard, Lemon juice, Cilantro, and Sugar in a big bowl. Whisk all the ingredients well. Now add the sauteed chicken mix to the dressing and mix it well. Season with Salt and Pepper if needed.
Make the Sandwich
- Take two slices of Sourdough bread, layer one slice with the chicken mix. On top of the mixture, add a slice of tomato , few pieces of Jalapeno (if you prefer heat), and finally, some fresh Lettuce. Cover with the second slice of bread. Enjoy!
Notes
Bread:
I have used Sourdough bread here since I like that sourness combination with filling. Feel free to use your choice of favorite bread to make the sandwich.Grilled Sandwich:
After making the sandwich, you want a grilled version, heat a grill pan, add some butter, and place the sandwich on the grill. Press down with weight to grill one side and then the other.
