“"Hawaii may not be your vacation destination this year, but don't worry. This sandwich brings the flacors of the islands to your table." Cuisine at Home eRECIPES.”
READY IN:
35mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat broiler to high with rack 6 inches from the element.
  2. Sauté bacon in a skillet over medium heat until crisp, 8–10 minutes; drain bacon on a paper-towel-lined plate.
  3. Prepare baguettes by slicing top third off and removing bread inside; set aside for another use.
  4. Cut whole baguette into 4 equal portions and half baguette into 2 portions.
  5. Brush each piece with 1 tablespoons oil, season with salt and pepper, and broil on a baking sheet until toasted, 2–3 minutes.
  6. Process cilantro, mint, gingerroot, and lime juice in food processor until minced; add mayonnaise and yogurt; pulse to combine.
  7. Season mixture with salt, pepper & crushed red pepper flakes.
  8. Combine chicken, nuts, and bacon with cilantro mixture; set aside.
  9. Toss spinach with salad dressing; stir pineapple and jalapeno together in a bowl.
  10. TO ASSEMBLE THE SANDWICHES:.
  11. Divide spinach among baguettes; top ech with 1/2 cup chicken salad and 2–3 tablespoons pineapple mixture.
  12. Garnish sandwiches with bell pepper.

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