Mediterranean-Inspired Chicken Sandwich

Ingredients

• 2 lb boneless chicken thighs (Cut into strips)
• salt (To taste)
• 1 tbsp garlic powder (For the chicken)
• 1 tsp onion powder (For the chicken)
• 1 tsp oregano (For the chicken)
• 1 tbsp paprika powder (For the chicken)
• 1 tbsp Cajun seasoning (For the chicken)
• 1 tsp black pepper (For the chicken)
• 1 tbsp red pepper paste (Optional)
• 2 tbsp oil (For the chicken mixture)
• 6 slices provolone cheese (For topping the cooked chicken)
• 1 cup mixed bell peppers (Diced)
• 0.5 cup mushrooms (Sliced)
• 1 onion (Diced, for the sautéed vegetables)
• salt (For the sautéed vegetables, to taste)
• 1 tsp garlic powder (For the sautéed vegetables)
• 1 tsp black pepper (For the sautéed vegetables)
• oil (For heating the skillet and sautéing the vegetables; amount not specified)
• 1 red onion (Thinly sliced and washed)
• 1 tomato (Chopped)
• 1 lemon juice (The source says “1 lemon juice”; interpreted as the juice of 1 lemon)
• salt (For the salad, to taste)
• 1 tbsp sumac (For the salad)
• 1 tsp black pepper (For the salad)
• 0.5 cup mayonnaise (For the sauce)
• 0.5 cup sour cream (For the sauce)
• 1 tbsp garlic powder (For the sauce)
• salt (For the sauce, to taste)
• 1 tsp black pepper (For the sauce)
• 1 tbsp lemon juice (Adjust to taste)
• 2 tbsp hot sauce (Adjust to taste)
• 2 tbsp water (To thin the sauce)
• French bread (For assembling the sandwiches)
• arugula or lettuce (For assembly)

Steps

1. 1

   In a bowl, whisk together the chicken salt, garlic powder, onion powder, oregano, paprika powder, Cajun seasoning, red pepper paste, and black pepper. Add the oil and mix.

2. 2

   Add the chicken thigh strips and toss until they are evenly coated with the spice mixture.

3. 3

   Heat some oil in a large skillet over medium-high heat. Add the seasoned chicken and cook until browned on both sides and cooked through, about 5–6 minutes per side.

4. 4

   Place the provolone slices on top of the cooked chicken. Cover the skillet and cook over low heat until the cheese melts. Remove the chicken and set it aside.

5. 5

   Sauté the diced onion, bell peppers, and mushrooms in oil. Season with salt, garlic powder, and black pepper.

6. 6

   Combine the sliced red onion and chopped tomato. Squeeze over the lemon juice and sprinkle with salt, sumac, and black pepper.

7. 7

   Whisk together the mayonnaise, sour cream, garlic powder, salt, black pepper, lemon juice, hot sauce, and water until smooth.

8. 8

   Slice and warm the French bread.

9. 9

   Spread the sauce on each cut side of the warmed bread.

10. 10

    Add the chicken, sautéed vegetables, sumac onion-tomato salad, and arugula or lettuce.

11. 11

    Top with the remaining bread slice and serve.

Notes

The source does not specify the amount of oil for heating the skillet or sautéing the vegetables, the quantity of bread or greens, or a specific bread-warming method. Chicken should be fully cooked through before serving.

Nutrition per serving

• main
• sandwich
• Mediterranean-inspired
• chicken
• lunch
• dinner
• cheesy
• spicy