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Spiced Peruvian Chicken Sandwich

Chef's Tip Coarsely grind or crush peppercorns.  In a bowl, mix peppercorns, mayonnaise, minced garlic, grated lemon peel and lemon juice.  If making sauce up to one day ahead, cover and chill.

Ingredients

 Sandwich
  • 6 pc. Lamb Weston® Battered Jalapeño & Onion Strips (Item #30415)
  • 1 tbsp. Peruvian Spice Blend
  • 1 6 oz. grilled chicken breast
  • 1 ea. hoagie bun
  • 1/4 cup grilled red and green pepper strips
  • 2 tbsp. Pepper Aioli Sauce
  • 3 ea. romaine lettuce-small leaves from the romaine heart
  • 2 ea. roma tomato slices
Peruvian Spice Blend
  • 1 tbsp. smoked paprika
  • 1/2 tsp coriander
  • 1 tsp. ground cumin
  • 1 tsp. finely minced garlic
  • 1 tsp. salt
  • 1/2 tsp. black pepper 
Aioli
  • 1/2 tsp. dried peppercorns
  • 1/2 cup mayonnaise
  • 1/2 tsp. minced garlic
  • 3/4 tsp. grated lemon peel
  • 1 Tbsp. lemon juice

Directions

Prepare Jalapeño & Onion Strips according to directions on package.  Sprinkle 1/2 tablespoon of Peruvian Spice Blend on chicken breast and grill until done.  Spread 1 tablesppon of Pepper Aioli on bottom half of a grilled hoagie bun, place grilled chicken on top of sauce.  Top grilled chicken with grilled red and green peppers.  Toss hot and crispy Jalapeño & Onion Strips with remaining 1 tablespoon of Peruvian Spice Blend; place on top of grilled pepper strips.  Spread 1 tablespoon of Pepper Aioli on grilled crown of bun and place on top of sandwich. Aioli preparation Coarsely grind or crush peppercorns.  In a bowl, mix peppercorns, mayonnaise, minced garlic, grated lemon peel and lemon juice.  If making sauce up to one day ahead, cover and chill.

Yield

Small Plate Serving Size 1-2

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