Mango and Chicken Sandwich with Curry/Dill Mayo

This sandwich was inspired by a dish that I like at a local Thai restaurant here in San Francisco. Fruit and meat is a great combination that Westerners (read "white people") mainly ignore, out of a still, in many parts of the country, deeply ingrained ham-and-egger sense of "what goes with what."

As always, I don't do exact measurements. Experiment.


Serves 1:

1 Boneless skinless chicken breast
Mango
Mayonnaise
Sourdough bread
Dill
Curry powder
Cayenne pepper
Black pepper
Salt
Olive Oil
Lettuce

Season the chicken breast with salt, black pepper and cayenne. Heat olive oil in pan, and sear the chicken (spice side down) on high heat for about 8 minutes. Turn and cook on lower heat for another 6-10 minutes until done. Don't overcook it - dry chicken sucks, and your fears about salmonella are probably irrational. Take the chicken off the heat, and let it rest until it's cool enough to cut.

In the meantime, take some mayonnaise (however much you need/desire for the sandwich) and add curry powder and dill to taste. Spread the mixture on toasted sourdough bread. Slice the chicken and mango and stack on the bread, and top with lettuce (butter lettuce works well).

This goes great with a light beer like a wheat beer or an ale.

If, by some miracle, you've convinced another human being to find your presence not only tolerable, but desirable, this sandwich is a good date-impresser. Just double everything (obviously).