Tandoori Chicken Sandwiches

For the mayonnaise, pulse the mint, cilantro, jalapeno chili and onion in a food processor until finely chopped. Add the vinegar and mayonnaise and process just until combined. Season with salt and pepper. Cover tightly and chill until served. The mayonnaise will keep for up to 3 days.

For the sandwiches, arrange the chicken in a single layer in a shallow dish. Sprinkle with lemon juice.

Combine the yogurt, ginger, garlic, cumin, coriander, cayenne pepper and turmeric in a bowl and mix well. Pour over the chicken and turn to coat. Chill, covered, for 4 to 6 hours.

Remove from the marinade. Grill over medium-high heat for 5 minutes. Turn and grill for an additional 5 minutes or until cooked through. Let stand until cooled slightly.

To assemble, lightly toast the bread rounds on the grill. Cut each round into halves horizontally. Spread the cut sides of each round with the mayonnaise.

Slice the chicken diagonally. Arrange the slices evenly over 6 of the rounds spread with mayonnaise. Top with the remaining bread rounds, mayonnaise side down. Cut each sandwich into halves.

Serve warm or at room temperature.