It’s no big secret that I love sandwiches. I am pretty sure I could just eat different sandwiches for meals all the time and be quite happy with it. I am always looking for new ideas for sandwiches and Michelle and I were watching “Diners, Drive-ins and Dives” a few nights ago when we saw this sandwich being made at the Leaping Lizard Cafe in Virginia Beach, Virginia. it was for a chicken salad sandwich with peach chutney that looked amazing. We both immediately wanted to have one and since driving to Virginia Beach at that time wasn’t very practical, I decided we would be better off making it ourselves. They were not real specific about amounts for the ingredients and it took some searching online before I finally found a posting at Group Recipes for one that seems pretty darn close to what they made.

Curried Chicken Salad Sandwich with Peach Chutney

1 rotisserie chicken, dark and white meat picked and pulled

1 cup plain yogurt

1/2 cup mayonnaise

1 to 2 teaspoons curry powder (to taste)

4 scallions, sliced – white and green parts sliced into 1/2-inch pieces

1/3 cup toasted almond slices

For the Peach Chutney:

1 can sliced peaches in natural juices (16 ounces), drained but not rinsed

3/4 cup diced red pepper

3/4 cup diced onion

1/4 cup raisins

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/2 teaspoon ground ginger

1/4 cup cider vinegar

1/4 cup sugar

1 1/2 cups water

Salt and pepper to taste

For the chutney, combine the peaches, red pepper, onion, raisins, cinnamon, ground cloves, ground ginger, cider vinegar, sugar and water together in a medium saucepan over medium heat. Bring the mixture to a boil and then turn the heat down so the mixture is at a simmer. Simmer the chutney until the liquid is reduced by 2/3, about 15 to 20 minutes. Cool the chutney to room temperature.

For the chicken salad, whisk the yogurt, mayonnaise and curry powder together in a medium bowl until well blended. Set the dressing aside for the flavors to meld, about 15 minutes.

Take about 1/3 of the picked chicken and place it in the food processor. Pulse briefly in the food processor until the chicken is finely ground. Combine the ground chicken, the remaining shredded chicken and the mayonnaise mixture. Toss in the sliced scallions and almonds and mix gently to fold in the chicken. Toss in 1/2 cup of the cooled chutney with the chicken and blend well.

To make the sandwich, take two slices of preferred bread and place sliced tomatoes on half of the bread. Spread the chicken salad over the tomatoes and top with lettuce or other leafy greens. If you desire, place the sandwich on a panini press to toast it lightly; do not press down on the sandwich while it is in the panini press. Slice the sandwich and serve.

This chicken salad was delicious and made a great sandwich. I loved the mix of the chutney with the peaches and raisins and what it added to the sandwich and the curry in the chicken salad was not overpowering at all and added some great flavor. The sandwich had everything you could want – great taste, vegetables, fruit and some crunch. I would definitely make it again and had leftovers for lunches for days and had the chutney with a bunch of other meals as well.

That’s all I have for today. Check back next time for another recipe. until then, enjoy the rest of your day and enjoy your meal!