margaux's curried chicken sandwich {winner!}

photo credit

Margaux's Curried Chicken Sandwich from Heidi:

Celebrity: Oprah

Makes 6 servings

20 whole black peppercorns

2 bay leaves

2 whole cloves

1/2 lemon

3 lbs medium chicken tenders

1/2 cup plus 2 T spicy brown mustard

1/2 cup honey

1 1/4 tsp curry powder

3/4 tsp lemon pepper

1/8 tsp salt

Butter for spreading

1 loaf challah or other rich egg bread, cut into 12 thick slices

1/2 cup shredded carrots

1/2 cup slivered almonds

2 medium tomatoes, chopped

1 bag (about 5 ounces) mesclun salad greens

Red grapes and assorted berries for garnish

In a large saucepan over high heat, add peppercorns, bay leaves, cloves, lemon and 14 cups water; cover and bring to a boil. Add chicken and cook, uncovered and stirring occasionally, 7 to 10 minutes, or until cooked through; drain. Once cool, quarter each tender crosswise.

In a large bowl, combine mustard, honey, curry powder, lemon pepper and salt; stir in chicken. Cover and refrigerate at least 30 minutes, or up to 1 day.

Butter both sides of bread slices. In a heated nonstick skillet over medium-high flame, cook bread in batches 3 to 5 minutes or until browned, turning once.

Combine carrots and almonds with chicken mixture. Divide chicken curry among 6 bread slices. Top with tomatoes, mesclun and remaining bread slices. Serve with fruit.