This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.
Jess Bentley
@SliceofJess
Ingredients & Directions
Directions
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
- 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.
Miso-Lime Mayonnaise
¾ cup
mayonnaise
2 tablespoons
of lime juice
1 teaspoon
white miso paste
½ teaspoon
dry English mustard
Chicken Sandwich
2
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
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
JOIN The FLOCK
Get coupons, recipes, and more
delivered straight to your inbox.
Shishito Pepper Chicken Sandwich
Jess Bentley
@SliceofJess
00:00 Total Time
Ingredients
Directions
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
- 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.
Miso-Lime Mayonnaise
¾ cup
mayonnaise
2 tablespoons
of lime juice
1 teaspoon
white miso paste
½ teaspoon
dry English mustard
Chicken Sandwich
2
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
