Serves4
- Active time:40 min
- Start to finish:40 min
March 2009
It’s March, which feels like the longest month, and for many of us, it’s still cold and dreary outside. Time to start fantasizing about sitting at a café table somewhere hot and dazzlingly sunny—a Greek island would do nicely. These hearty sandwiches will take you there.
-
2
Kirby cucumbers, divided
-
1 1/2
cups
cups Greek yogurt (3/4 lb)
-
1
teaspoon
fresh lemon juice, divided
-
5
garlic cloves, minced, divided
-
1
pint grape tomatoes, quartered
-
1
small red onion, halved and thinly sliced
-
1/3
cup
chopped flat-leaf parsley
-
1/4
cup
chopped mint
-
1/4
cup
extra-virgin olive oil
-
1 rounded
teaspoon
dried oregano
-
1 rounded
teaspoon
dried rosemary, crumbled
-
1
(12-oz) package naan bread (four 8-inch pieces) or 4 (8-inch) pocketless pita rounds
-
1/2
roast chicken, skin discarded, meat shredded (about 2 1/4 cups), and carcass reserved for stock
-
1/2
head iceberg lettuce, thinly sliced
-
Preheat broiler.
-
Peel and grate 1 cucumber, then squeeze it with your hands to remove excess water. Stir together with yogurt, 1/2 tsp lemon juice, one third of garlic, and 1/4 tsp each of salt and pepper to make tsatsiki.
-
Cut remaining cucumber into 1/4-inch pieces and stir together with tomatoes, onion, parsley, mint, remaining 1/2 tsp lemon juice, and 1/4 tsp each of salt and pepper to make salsa.
-
Gently simmer oil, oregano, rosemary, remaining garlic, 1/4 tsp salt, and 1/8 tsp pepper in a small heavy saucepan, stirring constantly, until garlic is fragrant but not browned, 1 to 2 minutes. Toss chicken with 3 Tbsp garlic oil and brush one side of bread with remainder.
-
Heat bread, oiled side up, in a 4-sided sheet pan, covered with foil, 3 to 4 inches from broiler 3 minutes. Uncover and broil, rotating bread for even coloring, until golden in spots, about 2 minutes.
-
Spread some of tsatsiki on warm bread and top with chicken and some of lettuce and salsa. Serve remaining lettuce, salsa, and tsatsiki on the side.
Cooks' Note: Tsatsiki can be made 1 day ahead and chilled.
