Ancho Chicken Sandwiches with Avocado and Chipotle Mayonnaise
Makes 4 sandwiches
If you don’t want the hassle of making chicken for this recipe, you can use store-bought rotisserie chicken or sliced turkey. However, making your own chicken thighs is definitely the cheaper route ($5/lb vs $9 for sliced turkey!) and the marinade really makes this sandwich a keeper.
1 tablespoon ancho chili powder (or any chili powder you have on hand)
1 tbsp Dijon mustard
1 tbsp olive oil
1 tsp salt
1 lb boneless skinless chicken thighs
1 avocado, sliced
1/2 cup chipotle mayonnaise (recipe follows)
1. In a mixing bowl, combine the chili powder, juice of ½ a lime, mustard, oil and salt. Add the chicken and toss until coated in the marinade. Place a nonstick or cast-iron skillet over high heat and brown the chicken in batches. Remove to a plate and allow to rest for 5-10 minutes.
2. In the meantime, cut the ciabatta in half lengthwise and toast under the broiler on a cookie sheet for a minute or two, until the bread is crusty, but not yet beginning to brown.
3. Slather both sides of the bread with chipotle mayonnaise. Cut the chicken into strips and arrange them on top of the bottom half of bread. Add a layer of avocado, squeeze the remaining lime juice over the top, and sandwich together.
½ cup mayonnaise
1 chipotle chili in adobo sauce
1 tbsp adobo sauce (from the can)
1/2 lime, juiced
1. Mix all the ingredients together. This can be done up to a week in advance and kept refrigerated.