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Melty Chipotle Chicken Sandwich

Developed by Jack Achenbach, RDN, LD

Sometimes, I'm in the mood for a sandwich. But I'm not the type for a simple ham and cheese or PB&J despite their, albeit, deliciousness. I want a good, hardy, hot sandwich. One with a toasted, crusty bread holding within it, layers of flavor and texture. Despite being overplayed, I've decided to share my version of the chipotle chicken sandwich featuring a homemade whole wheat loaf (Recipe not included). 

Servings: 

Level: Easy 

Prep Time: 30 minutes

Ingredients:

Chicken breast

Chile powder

Garlic powder, onion powder, red pepper flakes, paprika, cumin

Salt

Limes, juiced

White wine vinegar

Canola oil

Mayo

Chicken drippings 

Avocados, soft

Cilantro

Limes, juice

Salt

Slices whole wheat bread

Romaine lettuce

Heirloom tomatoes

Shredded cheese

Chicken

2 lbs.

1 T.

1/4 t.

1 t.

2 E.

1/4 c.

3 T.

Mayo

3/4 c.

Add

Guacamole

3 E.

1 Bunch

2 E.

1/2 t.

Additional

12 E.

1 Head

2 E.

8 oz.

Directions:

For the chicken: In a blender combine the spices, lime juice, vinegar, and oil. Pour over the chicken and marinate for 30 minutes. While grilling, flip every 5 minutes and brush with the left over marinade. 

For the mayo: in a small bowl, combine the ingredients. 

For the guacamole: in a small bowl, mash together the ingredients to a slightly chunky consistency.

Toast the whole wheat bread and spread the chipotle mayo on both slices. Top with a layer of guacamole, sliced chicken breast, shredded cheese, and sliced tomato. Place in the oven until the cheese has melted, the add the butter lettuce as a finishing touch. 

 

To Serve:

Serve with a dill pickle and bbq chips!

 

Cooking note:

Wrap in aluminum foil and throw in the oven for 10 minutes to get the cheese melty!

 

Storage Instructions:

Store ingredients separately in an airtight container and refrigerate.

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© 2023 by Jack Achenbach

 

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