Crispy Chicken and Mashed Chickpea Sandwiches with Roasted Potato Wedges
Hearty sandwiches combining tender seared chicken cutlets and creamy mashed chickpea salad on golden toasted sourdough. The chickpeas are partially mashed with fresh dill, scallions, and a tangy miso-mayo dressing, creating satisfying texture contrasts. Served alongside crispy roasted potato wedges seasoned with fry seasoning and fresh lemony spinach. This protein-packed meal works perfectly for lunch or dinner when you want something filling yet fresh.
Ingredients
- 12 ounce potatoes, cut into wedges
- 1 tablespoon fry seasoning
- 1 unit lemon, quartered
- 1 unit chickpeas, drained and rinsed
- 2 unit scallions, trimmed and sliced
- ¼ ounce dill, fronds chopped
- 4 tablespoon mayonnaise
- 1 ½ tablespoon sour cream
- 2 teaspoon Dijon mustard
- 1 unit miso sauce concentrate
- 1 teaspoon garlic powder
- 4 slice sourdough bread
- 2 ½ ounce spinach
- salt
- pepper
- 3 teaspoon cooking oil
- ¼ teaspoon sugar
- 1 teaspoon olive oil
- 1 tablespoon butter
- 10 ounce chicken cutletsturkey cutlets1:1protein
similar cooking time and texture
Instructions
- 1
Adjust oven rack to top position and preheat oven to 425 degrees
- 2
Cut potatoes into half-inch-thick wedges and toss on baking sheet with oil, half the fry seasoning, salt, and pepper
- 3
Roast potatoes on top rack until browned and tender
- 4
Quarter lemon and drain and rinse chickpeas, patting dry
- 5
Trim and thinly slice scallions and pick and chop dill fronds
- 6
Pat chicken dry and season all over with salt and pepper
- 7
Heat oil in large pan over medium-high heat and cook chicken until browned and cooked through
- 8
Transfer chicken to plate and wipe out pan
- 9
Combine mayonnaise, sour cream, mustard, miso sauce concentrate, garlic powder, sugar, and lemon juice in small bowl
- 10
Season mayonnaise mixture with salt and pepper
- 11
Mash chickpeas in medium bowl with potato masher until about half are smooth
- 12
Stir scallions, half the mayonnaise mixture, dill, and lemon juice into chickpeas
- 13
Season chickpea mixture with salt and pepper
- 14
Melt butter in large pan over medium heat and toast sourdough slices until golden brown
- 15
Toss spinach with olive oil, lemon juice, salt, and pepper in second bowl
- 16
Spread half the sourdough slices with remaining mayonnaise mixture
- 17
Top remaining sourdough slices with chickpea salad, chicken, and spinach
- 18
Close sandwiches and halve diagonally before serving with potato wedges and remaining spinach
Tips
Leave some larger chickpea pieces when mashing for better texture and more satisfying bites in the salad.
Work in batches when toasting bread if necessary, adding more butter for each batch to ensure even browning.
Use the same pan that cooked the chicken for tossing the spinach to save on cleanup.
Good to Know
Refrigerate assembled sandwiches up to 1 day. Store components separately for best texture - potato wedges lose crispiness when stored.
Chickpea salad can be made 1 day ahead. Roast potatoes up to 4 hours ahead and reheat in oven before serving.
Serve immediately while bread is still warm and potatoes are crispy for best texture and flavor.
Common Mistakes
Don't overmash chickpeas to avoid mushy texture - leave some whole pieces for better mouthfeel.
Pat chicken completely dry before seasoning to ensure good browning and prevent oil spattering.
Substitutions
similar cooking time and texture
FAQ
Can I make this vegetarian?
Yes, simply omit the chicken cutlets and double the chickpea mixture for heartier sandwiches. The miso mayo provides plenty of umami flavor.
How long do leftovers keep?
Chickpea salad keeps 3-4 days refrigerated. Assemble sandwiches fresh as bread becomes soggy. Reheat potato wedges in oven to restore crispiness.
Can I freeze the chickpea mixture?
Not recommended as mayonnaise-based mixtures don't freeze well and the texture becomes watery when thawed. Best enjoyed fresh or refrigerated short-term.