Chipotle Chicken Sandwich

I'm pretty sure I could put this Chipotle Mayonnaise on just about anything. It's just so addicting! This sandwich has a few steps to it but can be accomplished while the chicken is cooking so really it's not much work and absolutely worth it.

Prepping Your Chicken

Place both chicken breasts on a sheet of plastic wrap, large enough to give space in between each bird (you need room for spreading).

Next, place an additional sheet of plastic wrap over the top of the birds, the same size as the first. Gently seal off the parameter, this will help to prevent any possible splatter and keep the birds more or less in place while pounding out.

On the smooth side of a meat mallet* pound each Flat, but not a pancake ;)

bird until they are uniform in thickness. Approximately

1 inch (2.5 cm) thick.*Don't have a meat mallet?

Use a rolling pin instead.

Drizzle with a couple teaspoons of olive oil, salt and fresh ground pepper.

Set in the oven in a heatproof dish for approximately 14 minutes or until the internal temperature reaches 165 °F (73°C)

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Roasted Paprika!

Here is an example of some lovely roasted paprika :) The paprika on the left was directly parallel to a coil on my broiler while the one on the right was placed under the broiler but not directly under a coil. This is why cook time can vary (give or take a few minutes). Give the paprika a turn on the opposite side as soon as the skins become black, about 80% over the face of the paprika would be a good number to shoot for.

After removing the paprika from the oven, place them into a small bowl

Cover with plastic wrap and let stand for at least 5 minutes or until it is cool to the touch.

Remove the paprika from the bowl and place on a cutting board Starting from the bottom up by cutting a little incision into the skin and peel upward. Feel free to either use your hands or a dinner knife to gently peel the skins off the flesh. * You can peel from the stem down but I have found that the skin comes off much cleaner when peeled from bottom to top. Slice in half lengthwise and pull open the flesh. Try to only cut through the top layer of flesh.

With the back of your knife, working from the bottom to the top, slide the knife upwards to remove the seeds and stem and discard. Slice each paprika in half (lengthwise) and set aside.

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Chipotle Chicken Sandwich

Makes 4 small/medium sandwiches

You Will Need

2 Chicken Breasts

2 Large Paprika

1 Head of Hearts of Romaine Lettuce

4 Small Ciabatta Rolls

1 Serving of Avocado Spread

1 Serving of Chipotle Mayonnaise

Roasted Paprika

See the pictures above for cooking tips

1. With the oven set to 500°F (260°C) and the broiler setting on, place your paprika directly under the broiler as close as you can possibly go.

2. Place a baking sheet lined with tin foil on the center rack. The paprika can often times leak out moisture and burn on the bottom of the oven, this will help with easy cleanup.

3. Broil the paprika until evenly roasted, about 5-7 minutes on each side. (The cook time can vary depending on how close your paprika are to the broiler. Keep an eye on them and turn them as soon as they have blackened)

4. Place the paprika in a small bowl covered with plastic wrap and let stand for at least 5 minutes or until it is cool to the touch.This process makes removing the skins much easier.

5. Remove the paprika from the bowl and place on a cutting board

6. Starting from the bottom up by cutting a little incision into the skin and peel upward. Feel free to either use your hands or a dinner knife to gently peel the skins off the flesh. * You can peel from the stem down but I have found that the skin comes off much cleaner when peeled from bottom to top.

7. Slice in half lengthwise and pull open the flesh. (Try to only cut through the top layer of flesh)

8. With the back of your knife, working from the bottom to the top, slide the knife upwards to remove the seeds and stem and discard.

9. Slice each paprika in half (lengthwise) and set aside.

* If you have a gas burner, you can place the paprika over the direct flame until they are evenly roasted.

Chicken Breasts

1. Begin by preheating your oven to 400°F (200°C)

2. Place both chicken breasts on a sheet of plastic wrap, large enough to give space in between each bird (you need room for spreading).

3. Next, place an additional sheet of plastic wrap over the top of the birds, the same size as the first. Gently seal off the parameter, this will help to prevent any possible splatter and keep the birds more or less in place while pounding out.

4. With the smooth side of a meat mallet* pound each bird until they are uniform in thickness. Approximately 1 inch (2.5cm) thick.

5. Drizzle with a couple teaspoons of olive oil, salt and fresh ground pepper.

6. Set in the oven in a heatproof dish for approximately 14 minutes or until the internal temperature reaches 165 °F (73°C).

*Don't have a meat mallet? Use a rolling pin instead

***Want to bump up the flavor even more? I love cooking these on a cast iron grill pan on the stove top. Follow the previous instructions on flattening out the chicken breast, drizzle with olive oil, salt and pepper, and place on a preheated grill pan over medium-high heat. Cook each breast (without moving) for about 7 minutes on each side.

Chipotle Mayonnaise

2 Cloves Garlic, minced

1 Tbsp Lime Juice

2 Chipotles in Adobo Sauce

2 tsp Dijon Mustard

1/8 tsp salt

¼ cup Mayonnaise

In a small blender or large cup with an immersion blender, place the garlic and lime juice and let sit for a few minutes.

Add the remaining ingredients and blend until smooth and set aside.

Avocado Spread

1 Clove Garlic, minced

Juice from ½ of a lime

¼ cup (15 grams) Cilantro Leaves

¼ tsp Salt

2 Avocados, skins, and pit removed, of course ;)

1. Follow the same instructions as the Chipotle Mayonnaise but pulse the blender if you prefer to have a slightly chunky guacamole.

2. Cover with plastic wrap so that the plastic wrap in laying directly on the guacamole. Smooth it out to remove any air bubbles and place in the refrigerator until you are ready.

*If you plan on making this several hours in advance, follow the previous instructions but save the avocado pit and place it in the center of the guacamole, cover as previously directed and store in the refrigerator.

Assembly

1. Slice the Ciabatta buns lengthwise

2. Spread each slice with Chipotle Mayonnaise

3. Add a large dollop of guacamole to the bottom slice of ciabatta

4. From there, layer with lettuce, paprika, and chicken and top with additional ciabatta slice.