Shishito Pepper Chicken Sandwich from @sliceofjess

Author Slice of Jess - Changing the Way You Eat, One Slice at a Time

Prep time

15 Min

Cook time

10 Min

Total time

25 Min

Shishito Pepper Chicken Sandwich

Crusty bread slathered with miso-lime mayo, topped with shishito pepper relish, perfectly cooked chicken, pickled onions and fresh herbs are the perfect flavor combo!

Ingredients

Shishito Pepper Relish

8 oz. shishito peppers, blistered and chopped
1 tablespoons olive oil
1 tsp. Kosher Salt
3 garlic cloves, minced
¼ cup sherry vinegar (NOT sherry cooking wine)
½ teaspoon sugar

Miso-Lime Mayonnaise

¾ cup mayonnaise
Juice of 1 lime, about 2 tablespoons
1 teaspoon white miso paste
½ teaspoon dry English mustard

Chicken Sandwich

2 Springer Mountain Farms Boneless Skinless Chicken Breasts, butterflied in half
1 tablespoon salt
2 teaspoons garlic powder
2 teaspoons smoked paprika
1 teaspoon onion powder
¼ cup pickled red onions
2 tablespoons chopped chives
1 tablespoon chopped cilantro
Baguette or sub rolls, lightly toasted
Miso-lime mayonnaise
Shishito pepper relish

Instructions

Rinse the shishito peppers and dab dry with a towel.
Spread evenly on a baking sheet and drizzle with olive oil and salt, & roast at 450°F for 8 - 10 minutes, making sure to flip halfway through.
Allow the peppers to cool, then chop and mix together in a bowl with minced garlic, sherry vinegar, and sugar; set aside to marinate together.
Whisk all ingredients for the miso-lime mayonnaise in a small bowl and set in the refrigerator until you're ready to assemble the sandwiches.
Slice the chicken breasts in half, lengthwise and place in a bowl or bag to marinate with the salt, garlic powder, smoked paprika, and onion powder.
Sauté the chicken on medium-high heat, until the internal temperature has reached 165°F.
Remove from heat and allow to rest on a cutting board for at least 10 minutes.
To assemble the sandwiches, add a layer of the miso-lime mayonnaise to each side of a toasted roll, then from the bottom up add your desired amount of shishito relish, chicken breasts, pickled red onions, chopped chives, and cilantro. Serve immediately.

Notes

Jess' Notes on this Recipe:

The little amount of sugar added to the shishito pepper relish goes a long way. It cuts out some of the acid and opens the flavors up a bit.
I used a simple dry rub for the chicken before cooking, but feel free to use whatever spices you enjoy most! Sometimes I use friend Dave’s blackening rub; which is slightly smokey and spicy.
Personally I like these served on toasted baguette, but you could also use sub rolls, hoagie rolls, thicker sliced bread, or chop the chicken and serve inside slider rolls.