Rotisserie Chicken Sandwiches with Spicy Pecan Muhammara

Step 1

Put the red peppers, pecans, panko, garlic, lemon juice, salt, red pepper flakes, cumin, olive oil, and pomegranate molasses into a food processor fitted with a metal blade. Pulse until finely chopped, nearly to a puree, scraping down the sides as needed.

Step 2

Lightly toast the bread. Spread a few tablespoons of the muhammara on each of the 4 slices of bread. Divide the chicken over the muhammara and top with a pile of arugula. Lightly drizzle with olive oil and cover with remaining bread.