Thursday, July 7, 2011

Chicken Torta Sandwich

chicken torta sandwich recipe

Earlier this week it was so hot and gross that the very last thing in the entire world that I wanted to do was turn on the oven or stove to make dinner.  However, I also wasn't interested in having a salad - too boring - so I needed another no-cook meal.  N and I finally settled on making sandwiches for dinner.  I turned to the recipes that I have saved up in my Google Doc and found this A Sandwich of the Day post on Serious Eats for my inspiration.  We picked up a rotisserie chicken at the grocery store in order to keep this a no-cook sandwich.  I made two types of sour cream sauce for the sandwich, one with chipotle for a kick (adjust spiciness to preference) and one with lime for a cooling effect.  Luckily, I had begged N in the morning not to eat the avocado and to save it for dinner, so we had a perfectly creamy, ripe avocado to top the sandwiches.  This sandwich is amazingly delicious and extremely messy (see pictures).  Bring your appetite and lots of napkins to the table! Yum!

Chicken Torta Sandwich
Serves 2

2 Ciabatta rolls
1 cup shredded rotisserie chicken
1/3 cup shredded Monterrey Jack cheese
1 tomato, sliced
1/2 cup chopped lettuce
1/4 cup pickled jalapeno peppers
1 avocado
1/2 tablespoon lime juice
Salt and Pepper

Mash the avocado with lime, salt, and pepper to taste.

Turn the oven on to broil. Place the rolls on a baking sheet.  Spread avocado onto the Ciabatta rolls.  Layer chicken and cheese on the roll.  Put the baking sheet into the oven and broil until the cheese is melted.

Remove the sandwiches from the oven, dress with chipotle and lime sour creams (see below), lettuce, tomato, and pickled jalapeno peppers.

Chipotle Sour Cream
3 tablespoons sour cream
1 whole Chipotle pepper in adobo
1-1/2 teaspoons adobo sauce

Mix sour cream with a chopped Chipotle pepper and the adobo sauce.

Lime Sour Cream
3 tablespoons sour cream
1 tablespoon freshly squeezed lime juice

Mix sour cream with one tablespoon lime juice.

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