I am always up for a delicious sandwich, especially when I do not have time to cook, or am simply not in the mood for cooking.
By using a Rotisserie Chicken, this recipe for a Tahini Chicken Sandwich , comes together in a flash, and I usually have all the other ingredients on hand.
By starting with lettuce, the bread also does not become soggy, therefore any leftovers, kept in the refrigerator will be fine until the next day if you want to keep one for lunch.
The Rice Vinegar and Sesame Oil are not overbearing, it just adds a delicious taste to the sandwich and also binds the chopped vegetables. And we all know, Tahini and Sesame Oil go very well together.
TAHINI CHICKEN SANDWICH
12 Slices Wholewheat Bread
6 TB Low-Fat Tahini Sauce
1 Head Lettuce
2 Tomatoes, sliced
Salt and Black Pepper, to taste
1 Rotisserie Chicken, skin removed and sliced
1 Red Bell Pepper, chopped
1 Green Bell Pepper, chopped
1/2 cup English Cucumber, cubed
2 TB Fresh Chives, chopped
2 TB Rice Vinegar
1 TB Sesame Oil
1.) Spread the Tahini on the Bread slices - 1/2 TB per slice.
2.) Place lettuce and Tomatoes on 6 slices of Bread - season to taste with Salt and Black Pepper.
3.) Arrange the Chicken over the Tomatoes.
4.) Mix together the Bell Peppers, Cucumber, Chives, Rice Vinegar and Sesame Oil in a small mixing bowl - scoop over the Chicken.
5.) Top with the remaining Bread slices and serve.
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