Yucatan Grilled Chicken Sandwich
Chicken is the top protein choice for sandwiches, according to Technomic data. Both chefs and consumers enjoy chicken for its versatility, health halo and price point. It also adapts very well to global flavors and grilling, as evidenced in this take on a Mexican torta from Chopbar. The chicken is marinated in a mix of assorted chilies and garlic, and the marinade also enhances the mayonnaise spread on the rolls. Traditional queso fresco adds authenticity.
4 Serrano chilies, stem removed
4 small shallots, peeled
4 garlic cloves, peeled
1/4 cup achiote paste
1 tbsp. plus 1 tsp. cumin
1 tbsp. plus 1 tsp. ground ancho chili
1 tbsp. plus 1 tsp. ground chipotle chile
1 1/3 cups freshly squeezed orange juice
1/4 cup plus 2 tbsp. freshly squeezed lime juice
1/2 cup rice bran oil or other neutral oil
1 1/2 cups mayonnaise
12 boneless, skinless chicken breasts
24 torpedo or other long rolls, sliced in half lengthwise
Unsalted butter, at room temperature
6 tomatoes, sliced
6 avocados, sliced
3 cups crumbled queso fresco
1. Prepare marinade: Finely chop serranos, shallots, and garlic in food processor. Add remaining ingredients and process to combine.
2. Stir 1 tablespoon plus 1 teaspoon of mixture into mayonnaise. Refrigerate until ready to use.
3. Coat chicken breasts with remaining marinade; let sit at room temperature for at least 30 minutes, or refrigerate up to 4 hours.
4. Let chicken come to room temperature before grilling. Wipe away any excess marinade and season with salt. Grill chicken over direct medium heat for 8 to 12 minutes, turning and rotating chicken a few times.
5. Spread butter on cut sides of rolls. Grill, cut-side down, for 1 to 2 minutes, or until well-marked.
6. Spread mayonnaise on both sides of grilled rolls. Assemble the sandwich, layering chicken, tomato and avocado slices. Sprinkle with queso fresco.
Photo courtesy of California Milk Advisory Board