INGREDIENTS

INSTRUCTIONS

SANDWICHES
INDIAN MAYONNAISE
For Sandwiches: Arrange boneless chicken breasts in single layer in large
glass baking dish. Sprinkle with fresh lemon juice: season with salt. Mix
plain yogurt, chopped fresh ginger, chopped garlic, ground cumin, ground
coriander, cayenne pepper and turmeric in medium bowl. Pour yogurt marinade
over chicken breasts and turn to coat. Cover chicken and refrigerate 3 to 8
hours.
Prepare barbecue (medium-high heat) or preheat broiler. Remove chicken
breasts from marinade (do not wipe clean). Grill or broil chicken until
just cooked through, about 5 minutes per side. Cool slightly. (Chicken can
be prepared up to 2 hours ahead. Cover and let stand at room temperature.)
Lightly toast (or grill) sourdough bread. Spread 1 side of each piece of
bread generously with Indian Spiced Mayonnaise. Slice chicken breasts
diagonally. Place slices of 1 breast atop each of 6 sourdough bread slices.
Top with remaining bread slices. Cut chicken sandwiches in half. Serve
sandwiches warm or at room temperature.
For Mayonnaise: Combine 1 cup mint leaves, 1 cup cilantro leaves, minced
jalapeno chili and chopped onion in work bowl of processor. Process until
very finely chopped. Mix in cider vinegar. Add mayonnaise and process just
until combined. Season mayonnaise to taste with salt and pepper.
(Mayonnaise can be prepared 3 days ahead. Cover tightly and refrigerate.)
Makes about 1 scant cup.
Serves 6.
Bon Appetit August 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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