Chicken and Roasted Red Pepper Sandwich with Tapenade Mayonnaise
Prep time
Cook time
Total time
Author: Finn
Recipe type: Sandwich
Serves: 2
Ingredients
- Sourdough bread
- Roast chicken breast (great use for leftovers! A rotisserie chicken would also work great for this)
- 1 roasted bell pepper, sliced
- 2 Tbs Tapenade (see recipe below- can also be bought at many grocery stores near the pesto section)
- 2 Tbs mayonnaise
- Romaine lettuce
Instructions
- In a small bowl, mix the tapenade and mayonnaise. Set aside.
- Lightly toast your slices of sourdough bread.
- Spread tapenade mayo on to both sides of the sandwich.
- Top with roast chicken, bell pepper and romaine.
Notes
Tapenade:
½ lb. kalamata olives, pitted and chopped
1 anchovy fillet
1 small clove garlic, crushed
2 Tbsp capers
3 leaves fresh basil
1 Tbsp fresh lemon juice
1 Tbsp olive oil
Put all ingredients in a food processor until chopped into a coarse paste.
This is a great condiment to have in the fridge for appy platters and other recipes, too!
½ lb. kalamata olives, pitted and chopped
1 anchovy fillet
1 small clove garlic, crushed
2 Tbsp capers
3 leaves fresh basil
1 Tbsp fresh lemon juice
1 Tbsp olive oil
Put all ingredients in a food processor until chopped into a coarse paste.
This is a great condiment to have in the fridge for appy platters and other recipes, too!
Recipe by Port and Fin at https://portandfin.com/chicken-and-roasted-red-pepper-sandwich-with-tapenade-mayonnaise/