Chicken and Pecan Muhammara Sandwiches

Chicken and Pecan Muhammara Sandwiches


1 12-ounce jar roasted red bell peppers, drained

2/3 cup raw pecan pieces

1/4 cup panko or unseasoned breadcrumbs

1 clove garlic

1 tablespoon lemon juice

1/2 teaspoon kosher salt

1/2 teaspoon red pepper flakes (or 2 teaspoons Aleppo pepper)

1/2 teaspoon ground cumin

2 tablespoons pecan or olive oil, plus more for drizzling if desired

1 tablespoon pomegranate molasses (or 1 1/2 teaspoon balsamic vinegar + 1 teaspoon honey)

8 slices crusty bread

8 ounces shredded rotisserie chicken

Handful arugula (about 1 cup)


  1. Make the muhammara: Put the red peppers, pecans, panko, garlic, lemon juice, salt, red pepper flakes, cumin, olive oil, and pomegranate molasses into a food processor fitted with a metal blade. Pulse until finely chopped, nearly to a puree, scraping down the sides as needed.
  2. Assemble the sandwiches: Lightly toast the bread in a toaster. Spread a few tablespoons of the muhammara on four slices of bread. Divide the chicken over the muhammara and top with a pile of arugula. Lightly drizzle with olive oil and cover with remaining bread.