Rotisserie Chicken Sandwich

Ingredients

• 1 (12-ounce) jar marinated roasted red peppers, drained
• ⅔ cup unsalted roasted almonds or cashews
• ¼ cup panko breadcrumbs
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 ½ teaspoons balsamic vinegar
• 1 teaspoon honey
• 1 teaspoon salt
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander
• ¼ teaspoon crushed red pepper
• ¼ cup mayonnaise
• 12 ounces shredded rotisserie chicken (about 3 cups)
• 1 cup loosely packed Little Gem lettuce leaves
• 8 slices whole-grain bread, toasted if desired

Directions

1. Place roasted red peppers, almonds (or cashews), panko, oil, lemon juice, vinegar, honey, salt, cumin, coriander and crushed red pepper in a mini food processor. Process until smooth and creamy (it’s OK if some lumps remain), 1 to 2 minutes. Transfer 1/2 cup of the mixture to a medium bowl; add mayonnaise and stir until combined. (Reserve the remaining red pepper mixture for another use.)
2. Add chicken to the bowl with the dressing; fold together until fully coated. Arrange lettuce leaves on 4 bread slices. Top with the chicken mixture (about 3/4 cup each). Top with the remaining bread slices. Slice the sandwiches in half before serving, if desired.