These appetizing sandwiches feature canned chicken, onion, lemon juice and a combination of toasted spices. Topped with a delicious yogurt mixture, the flavor is absolutely amazing.
- 1 teaspoon Moroccan seasoning
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1 can (12.5 ounces) Swanson® Premium White Chunk Chicken Breast in Water, drained
- 1 medium yellow onion, finely chopped (about 1/2 cup)
- 2 tablespoons olive oil
- 1 tablespoon plus 1 1/2 teaspoons lemon juice
- 1 teaspoon chopped fresh thyme leaves
- 1/4 cup plain Greek yogurt
- 1/2 small cucumber, peeled, seeded and diced
- 2 tablespoons minced red onions
- 1 1/2 teaspoons chopped fresh dill weed
- 4 Pepperidge Farm® Deli Flats® Soft 100% Whole Wheat Thin Rolls, split
- 2 cups baby arugula leaves
- 2 teaspoons harissa (optional)
Heat an 8-inch skillet over medium-high heat. Add the Moroccan seasoning, cumin, paprika, cinnamon and cardamom and cook for 2 minutes or until the spices are toasted, stirring constantly.
Stir the chicken, yellow onion, olive oil, 1 tablespoon lemon juice, toasted spices and thyme in a medium bowl. Let stand for 10 minutes.
Stir the yogurt, cucumber, red onion, dill and the remaining lemon juice in another medium bowl.
Divide the chicken mixture among the bottom roll halves. Top each with 1/4 of the arugula and 2 tablespoons yogurt mixture. Top with the top roll halves. Serve with the harissa, if desired.
Recipe reprinted by permission of Campbellskitchen.com. All rights reserved.
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