The o Special Sandwich

• 20 whole black peppercorns
• 2 bay leaves
• 2 whole cloves
• 12 lemon
• 3 lbs medium chicken tenders
• 12 cup spicy brown mustard, plus
• 2 tablespoons spicy brown mustard
• 12 cup honey
• 1 14 teaspoons curry powder
• 34 teaspoon lemon pepper
• 18 teaspoon salt
• butter, for spreading
• 1 loaf challah or 1 loaf other rich egg bread, cut into 12 thick slices
• 12 cup shredded carrot
• 12 cup slivered almonds
• 2 medium tomatoes, chopped
• 5 ounces mesclun
• red grapes (to garnish)
• assorted berries (to garnish)

1. n a large saucepan over high heat, add peppercorns, bay leaves, cloves, lemon and 14 cups water; cover and bring to a boil.
2. Add chicken and cook, uncovered and stirring occasionally, 7 to 10 minutes, or until cooked through; drain.
3. Once cool, quarter each tender crosswise.
4. In a large bowl, combine mustard, honey, curry powder, lemon pepper and salt; stir in chicken.
5. Cover and refrigerate at least 30 minutes, or up to 1 day.
6. Butter both sides of bread slices.
7. In a heated nonstick skillet over medium-high flame, cook bread in batches 3 to 5 minutes or until browned, turning once.
8. Combine carrots and almonds with chicken mixture.
9. Divide chicken curry among 6 bread slices.
10. Top with tomatoes, mesclun and remaining bread slices.
11. Serve with fruit.

black peppercorns, bay leaves, cloves, lemon, chicken tenders, brown mustard, brown mustard, honey, curry powder, lemon pepper, salt, butter, egg bread, carrot, almonds, tomatoes, red grapes, berries

Taken from www.food.com/recipe/the-o-special-sandwich-203670 (may not work)