The addition of Vadouvan spice to this chicken sandwich is artfully combined with a fantastically versatile Meyer Lemon aioli topping, making this a stellar pairing for our Proprietary White Wine.
Ingredients
- 4 Roma tomatoes
- 2 tbsp Round Pond Italian Varietal Extra Virgin Olive Oil
- 1 tbsp salt
- 1 tbsp thyme (chopped)
- ½ cup plain yogurt
- 1 tsp salt
- ½ tsp Harissa paste
- 3 lemons (halved, grilled until slightly charred, juiced)
- 2 egg yolks
- 1 tbsp fresh oregano (chopped)
- 1 cup Round Pond Meyer Lemon Olive Oil
- 1 tbsp salt
- 2 boneless skinless chicken breast
- 3 tbsp Vandouvan seasoning
- 1 tsp salt
- 1 cup baby arugula
- ½ English cucumber (thinly shaved with peeler, no seeds)
- 4 ciabatta rolls
Directions
Slice Roma tomatoes into ½ inch thick slices, and place on a baking sheet lined with parchment paper. Drizzle with Italian Varietal Olive Oil, then sprinkle with salt and chopped thyme. Bake in a 350° oven for about 45 minutes. While tomatoes are roasting, mix together the yogurt, harissa paste, and salt, set aside.
To make the aioli, combine egg yolks, 2 tsp of grilled lemon juice and chopped oregano. While whisking slowly start adding the Meyer Lemon Olive Oil to the mixture. When mixture starts to thicken, add more lemon juice to smooth it out until all the oil and lemon juice are incorporated. Season with salt, reserve.
Season both sides of chicken breast with salt and the Vadouvan seasoning. Grill until cooked through.
To assemble, cut open the ciabatta rolls and spread the lemon aioli on the bottom half of the roll. Top with chicken, then roasted tomatoes and shaved cucumber. Finish by topping with baby arugula and a drizzle of the harissa yogurt.
Enjoy!
