the best rotisserie chicken sandwich

Directions:

1. Place 12 ounces roasted red peppers, 2/3 cup almonds (or cashews), 1/4 cup panko, 2 tablespoons oil, 1 tablespoon lemon juice, 1 1/2 teaspoons vinegar, 1 teaspoon honey, 1 teaspoon salt, 1/2 teaspoon cumin, 1/2 teaspoon coriander and 1/4 teaspoon crushed red pepper in a mini food processor. Process until smooth and creamy (it's OK if some lumps remain), 1 to 2 minutes. Transfer 1/2 cup of the mixture to a medium bowl; add 1/4 cup mayonnaise and stir until combined. (Reserve the remaining red pepper mixture for another use.)
2. Add 12 ounces chicken to the bowl with the dressing; fold together until fully coated. Arrange 1 cup lettuce leaves on 4 bread slices. Top with the chicken mixture (about 3/4 cup each). Top with the remaining 4 bread slices. Slice the sandwiches in half before serving, if desired.