Go Back
Print

Spicy Chicken Sandwich

Equipment

  • High Speed Blender

Ingredients

  • Chicken breasts
  • Flour (cassava if gf)
  • Salt and pepper
  • Sandwich bread
  • Mozzarella cheese
  • Medium yellow onions for caramelized onions
  • Adobo sauce 
  • Lettuce
  • Tomato
  • Fresh jalapeño
  • Mayo

Instructions 

  • Preparation of chicken:
    Butterfly the chicken breast so they are cut into a thinner filet.  Season the butterflied filets with freshly ground black pepper and sea salt. Dredge the chicken cutlets by sprinkling flour all over and turning to coat both sides. Heat a skillet to Medium-high and place 1 tbsp of butter. Cook chicken until it is golden brown on each side.
    Instructions for making the sandwich:
    Lightly butter and toast one side of each slice of bread, the toasted side will be the exterior, exposed sides. Spread mayo on the inside of the top slice. Cut cooked chicken breasts to size for the sandwich then dip in the adobo sauce and place on the bread, stack a few chicken cutlets to give the sandwich some height. Place caramelized onions on top of the sauced chicken breast and place slices of fresh mozzaralla over the onions.  Place this open faced unit under the broiler on high to melt the mozzarella cheese. Once the cheese is melted, finish assembling the sandwich by putting the tomato slices on top of the cheese then shredded lettuce and sliced jalapeño as the final topping before closing the sandwich with the second piece of toasted bread.
    Homemade adobo sauce:
    Ingredients:
    3-4 died ancho Chiles
    1 (2 if you like it to be spicy) chipotle pepper in adobo sauce(canned)
    1 small head of garlic 
    1 medium onion
    1 tblsp Vegetable bouillon glaze- Better than Bouillon brand 
    1/2 Tbsp cumin
    1/5 Tbsp oregano
    1.5 Tbsp apple cider vinegar
    1 Tbsp tomato paste
    Juice of 1 lime
    1 tbsp maple syrup or cane sugar
    1.5 cups water
    Adobo Instructions:
    -Rehydrate the dried peppers in a bowl of water overnight.
    -Chop and mince onions and garlic and then sauté until cooked and onions are beginning to become translucent. 
    -Add the rehydrated peppers, chipotle pepper, garlic, onions, cumin, oregano, vinegar, lime juice, maple syrup, bouillon, tomato paste and water 
    -Blend on high speed until smooth, approximately 30 seconds.
    -Pour liquid into a pan and cook on medium high for 10 minutes, allowing liquid to simmer. 
    -Coat cooked chicken in adobo sauce before putting it together into the sandwich. 
    Caramelized Onions: 5 medium yellow onions
    -Slice so that onion ends up in strips.
    -Add butter.
    -Optional addition of tbsp of sugar.
    -Cook slow and low for about 40 minutes or until turned light brown and soft.
    Additional components:
    Lettuce: Cut the lettuce into strips to make “shredded lettuce”.
    Tomato: Slice the tomato into even cross section slices.
    Fresh slices of jalapeño 

Notes

Notes:
Caramelized onions- 6 medium sized yellow onions.  Cut off the ends, remove the outer skin and slice into strips.  Separate the onion slices and put them in a skillet with about a tablespoon of butter.  You can add a little cane sugar if you would like to help along the caramelization process and make them a little sweeter.  The key to cooking good cartelized onions on the stove top is slow and low.  Start low-medium heat and stir occasionally so they don’t burn.  If you do this in the oven, they are a little more low maintenance and you can mix them around just once.  Again start with a lower temperature such as 250 degrees.
 
The key to any quality chicken dish is the proper preparation and cooking of the chicken breast.  Since chicken cutlets can vary in thicknesses in one single piece, with one part of the breast being a thick mound and it unevenly tapering on one side, the amount of time the breast will cook through will be different.  This is why butterflying it is important, so you can thin out the thick part and make it cook consistently.  It is called butterflying because when you slice it and open it up it looks like butterfly wings separating.  The next key to having your chicken come out tasty is properly seasoning both sides with cracked black pepper and sea salt, dredging with flour and searing in butter until golden brown.  This prep and cooking method will create tons of flavor that will make any chicken meal taste like perfection!Butterfly the chicken breast so they are cut into a thinner filet.  Season the butterflied filets with freshly ground black pepper and sea salt.Dredge the chicken cutlets by sprinkling flour all over and turning to coat both sides.Heat a skillet to Medium-high and place 1 tbsp of butter.Cook chicken until it is golden brown on each side.Lightly butter and toast one side of each slice of bread, the toasted side will be the exterior, exposed sides. Spread mayo on the inside of the top slice.Cut cooked chicken breasts to size for the sandwich then dip in the adobo sauce and place on the bread, stack a few chicken cutlets to give the sandwich some height. Place caramelized onions on top of the sauced chicken breast and place slices of fresh mozzaralla over the onions.  Place this open faced unit under the broiler on high to melt the mozzarella cheese.Once the cheese is melted, finish assembling the sandwich by putting the tomato slices on top of the cheese then shredded lettuce and sliced jalapeño as the final topping before closing the sandwich with the second piece of toasted bread.