Saturday, March 19, 2011

TARRAGON CHICKEN AND ARTICHOKE SANDWICHES

TARRAGON CHICKEN AND ARTICHOKE SANDWICHES

(or Croissant Sandwiches)

The tarragon chicken salad created by the late Bert Greene, a well-known cookbook author, provided the inspiration for this sandwich which can be made in pita pockets, or on croissants.


MAKES 6 PITA SANDWICHES - OR 12 CROISSANT SANDWICHES

for the chicken salad:
3 1/2 cups, cooked chicken breasts – cut into 1-inch cubes
1 1/4 cups, real mayonnaise (such as Best Foods)
1 cup, finely chopped celery
1/2 cup, finely grated fresh carrot
1/2 cup, finely chopped sweet red bell pepper
2 teaspoons, dried tarragon (or to taste)
1/2 teaspoon, dried oregano
salt and freshly ground black pepper (to taste)
1 (14-ounce) can artichoke hearts packed in water – well-drained and coarsely chopped

for the sandwiches:
6 white or whole wheat pocket pita breads – cut in half, OR 12 fresh croissants
lettuce
chicken salad
sweet red pepper strips (optional)

To Make the Chicken Salad: Combine all ingredients listed for the chicken salad. Cover and refrigerate for at least 4 hours to allow flavors to blend.

To Compose the Sandwiches: Line each side of the pita bread halves with a lettuce leaf. Fill the pockets with chicken salad, and garnish with red pepper strips if desired. If using croissants: cut each in half and place a lettuce leaf on the bottom slice; add chicken salad, top with red pepper strips if desired, cover with croissant top, and slice in half. Serve immediately.



Variations:
12 mini-pocket pita breads may be substituted for the large-size pitas. Slice only a strip off the top to fill them, OR slice in half as above to make very small sandwiches.




Recipe adapted from: American Sandwich, by Becky Mercuri (Gibbs Smith



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