Crusty bread slathered with miso-lime mayo, topped with shishito pepper relish, perfectly cooked chicken, pickled onions, and fresh herbs. The flavor combination is so perfect, I promise you’re going to be smitten with it!
There’s no surprise here, ya’ll know how much I heart sandwiches. With so many tasty combos, the sky is the limit! Today’s version was inspired by a bag of shishito peppers I grabbed at the store. I actually had a mid-day thought of using them in place of pickles for relish… kinda like a Japanese twist. Turns out, it was amazing! Then I built on my idea by adding in white miso paste to the mayo, along with lime juice, and my goodness… a star sandwich was born.
Want more chicken handheld inspo? This Open-Faced Caprese Chicken Sandwich is pretty enough to serve at a any dinner party, these Cobb Salad Grilled Chicken Sandwiches are a great option for a summer poolside lunch (or even inside a wrap!), Alabama White Sauce Pulled Chicken on buns is a tasty weeknight option, and these Pickle Juice Crispy Fried Chicken Sandwiches are a blog favorite.
WATCH ME MAKE THIS ON THE GRAM!
INGREDIENTS YOU’LL NEED:
I went ahead and separated the main ingredients into categories for easy reference. The relish is great on sandwiches, but you could also use it with eggs, on top of baked potatoes, or anything you’ll want to add a tangy-spicy kick to. The miso-lime mayo isn’t mandatory (you could use regular mayo, if preferred), but the Umami flavor is an excellent addition to this recipe.
SHISHITO PEPPER RELISH:
- Shishito Peppers
- Garlic Cloves
- Sherry Vinegar (NOT Sherry Cooking Wine)
- Kosher Salt
- Sugar
MISO-LIME MAYONNAISE:
- Mayonnaise
- Lime Juice
- White Miso Paste
- Dry English Mustard
FOR THE SUBS:
- Springer Mountain Farms Chicken Breasts
- Salt
- Garlic Powder
- Smoked Paprika
- Onion Powder
- Pickled Red Onions
- Chives
- Cilantro
- Baguette or Sub Rolls
You can certainly customize this recipe to include whatever toppings you’d like. A layer of cheese would be tasty; I’d think a mellow white would do well here (like a mozzarella, Colby Jack, baby Swiss, or havarti). Want to kick up the heat? Add a drizzle of Sriracha or Gochujang.
MORE SANDWICH RECIPES + SIDES:
Brunch-Style Banh Mi Sandwiches
My Favorite Air Fryer Falafel Pitas
Italian BLT Sandwich with Sun-dried Tomato Spread
Mind-Blowing Southern Baked Macaroni and Cheese
Roasted Fingerling Potatoes with Lemon Herb Aioli
Seriously The Best French Onion Soup You’ll Ever Have
CLICK HERE TO VIEW ALL RECIPES!
- 8 oz. Shishito Peppers, blistered and chopped
- 1 tbsp. Olive Oil
- 1 tsp. Kosher Salt
- 3 Garlic Cloves, minced
- ¼ cup Sherry Vinegar (NOT Sherry Cooking Wine)
- ½ tsp. Sugar
- ¾ cup Mayonnaise
- Juice of 1 Lime, about 2 tbsp.
- 1 tsp. White Miso Paste
- ½ tsp. Dry English Mustard
- 2 Chicken Breasts, butterflied in half
- 1 tbsp. Salt
- 2 tsp. Garlic Powder
- 2 tsp. Smoked Paprika
- 1 tsp. Onion Powder
- ¼ cup Pickled Red Onions
- 2 tbsp. Chopped Chives
- 1 tbsp. Chopped Cilantro
- Baguette or Sub Rolls, lightly toasted
- 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 450F 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 165F. 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.
NOTES ON THS RECIPE:
- The little amount of sugar added to the shishito pepper relish goes a long way. It cuts out some of the acid and opens the flavors up a bit.
- I used a simple dry rub for the chicken before cooking, but feel free to use whatever spices you enjoy most! Sometimes I use friend Dave’s blackening rub; which is slightly smokey and spicy.
- Personally I like these served on toasted baguette, but you could also use sub rolls, hoagie rolls, thicker sliced bread, or chop the chicken and serve inside slider rolls.
This post is sponsored in partnership with Springer Mountain Farms. Per the usual, all opinions here are mine alone and I would never recommend a product or ingredient that I did not immensely enjoy myself. Thank you for supporting the brands that support SliceOfJess.com!
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