Chicken Curry & Sultana Raisin Sandwich
Don’t be fooled by the simplicity of this dish. The flavor profiles of both wine and food are complex. The La Crema Monterey Chardonnay exhibits intense tropical fruit, like pineapple, and subtle hints of guava.
The toasted almonds in this recipe will enhance the subtle oak in the wine while the sweet floral aromatics of the Madras curry set the stage for a vibrant combination of flavors. Look for whole roasted chicken in your local grocery store to help reduce preparation time and make this recipe one of your all-time favorites.
Chicken Curry & Sultana Raisin Sandwich
Ingredients
- 2 crusty baguettes, cut into eight 3 to 4 inch pieces
- 1 ½ lb. chicken breast, roasted and diced
- 1½ tsp. Dijon mustard
- ¼ cup Sultana raisins
- ½ cup mayonnaise
- ¼ cup scallions, finely chopped
- ½ cup celery, finely chopped
- ¼ tsp. curry powder (yellow madras)
- 2 oz. sliced almonds, toasted
- Freshly ground black pepper
- Tabasco sauce
- Salt to taste
Instructions
- Preheat oven to 300˚F.
- Cut the bread pieces in half lengthwise (being careful not to cut through the bread completely). Place the bread on a baking sheet and place in the oven just to heat (approximately 3 to 4 minutes).
- Meanwhile, place remaining ingredients in a bowl and mix well. Season to taste with salt, pepper and Tabasco sauce.
- Remove bread from the oven and carefully spoon chicken mixture into bread. Serve immediately.
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