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
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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
