You are here: Home » Recipes » Moroccan Chicken Sandwiches Moroccan Chicken Sandwiches Yield 4 servings PrintEmail Ingredients 1/2 pound Kirby (pickling) cucumber, unpeeled, thinly sliced3 tablespoons seasoned rice vinegar3 tablespoons sugar3 tablespoons commercial harissa sauce (I used Mustapha's Moroccan Harissa from -- Haddouch Gourmet Imports)2 tablespoons mayonnaise4 teaspoons finely chopped pitted brine cured green olives1 teaspoon lime juice1 large clove garlic, finely minced4 -- skinned & boned chicken breast halves (about 6 ounces each)2 teaspoons ground cumin2 teaspoons salt1 teaspoon ground allspice1 teaspoon cayenne pepper1 teaspoon cinnamon1 teaspoon ground ginger1/2 teaspoon ground cloves4 tablespoons olive oil4 -- (6 inch) club rolls, split & toasted on both sides8 slices plum tomato (sliced crosswise) Instructions In a small bowl combine the sliced cucumbers, rice vinegar and sugar and let stand 30 minutes, then drain well. Combine the harissa, mayonnaise, olives, lime juice and garlic in a small bowl. Pound chicken breasts to even 1/4-inch thickness. Combine the cumin and next 6 ingredients. Sprinkle onto both sides of chicken breasts. Heat olive oil in a large saute pan and saute chicken until golden brown and cooked through, 4 to 5 minutes per side. Remove to a cutting board and let stand 5 minutes, then cut into 1/2-inch-thick slices. Spread harissa mayo on cut sides of rolls. Place chicken slices on bottom halves of rolls and top with tomato and cucumber (you may not need all of the cucumber). Replace roll tops. Makes 4 servings.