Chipotle Chicken Sandwich Food

CHIPOTLE CHICKEN SANDWICH

Steps:

• Heat olive oil in a large skillet over medium heat and pan-fry chicken breasts until browned and no longer pink inside, about 10 minutes per side.
• Sprinkle chicken breasts with red wine vinegar, lime juice, sugar, salt, black pepper, 1 chopped green onion, garlic, and oregano; pan-fry until green onion is soft, an additional 5 minutes per side. Transfer chicken breasts to a plate and keep warm.
• Place light mayonnaise and chipotle pepper into a blender and blend until smooth. Transfer to a bowl and stir in 1 1/2 tablespoon of chopped green onion and sweet pickle relish.
• Toast sourdough bread slices.
• Layer 4 bread slices each with 1/4 cup of lettuce, a chicken breast, and 1 mozzarella cheese slice. Spread remaining slices with chipotle mayonnaise and place on top to make sandwiches. Serve while still warm.

CHIPOTLE CHICKEN

Steps:

• Combine chopped chile peppers with 2 tablespoons sour cream. Mix together and spread mixture over chicken breasts. Sprinkle lightly with salt to taste, cover and marinate in refrigerator for at least 2 hours.
• Place marinated chicken in an ungreased 9x13 inch baking dish and broil for about 5 minutes (rack should be about 6 inches from the top.) Pour 1 cup sour cream around edges of chicken and turn over chicken breasts. Broil for an additional 5 minutes. Sour cream should be lightly brown on the edges. Move breasts into a separate dish and cover to keep warm. Set aside.
• Pour leftover broiled sour cream into a medium saucepan over high heat. Add spinach, broth and salt to taste. Boil for about 1 minute until all melted and mixed together. Pour mixture over chicken breasts and serve.

CHIPOTLE CHICKEN SANDWICHES

Steps:

• Transfer chicken to a gallon-size zip top bag. Add 1 chopped chipotle pepper, 3 tablespoons chipotle sauce, garlic, lime juice and Adobo; seal bag. Rub to coat chicken in marinade; transfer to refrigerator. Marinate at least 30 minutes, or until ready to grill.
• In small bowl, stir together mayonnaise and 1 tablespoon chipotle sauce until well combined; cover and set in refrigerator until ready to use.
• Heat grill to medium-high heat. Add chicken to hot, greased grill grates. Grill, flipping once, until chicken is golden brown and cooked through (internal temperature registers 165°F on quick-read thermometer when inserted into thickest part of breast), about 10 minutes. Lightly toast cut sides of rolls on grill.
• To assemble each sandwich, spread both cut sides of roll with 1 tablespoon reserved chipotle mayonnaise. Add chicken to bottom of roll. Layer with 2 avocado slices, 2 tomato slices and 1 lettuce leaf. Replace top of roll and serve immediately.

CHIPOTLE CHICKEN SANDWICH WITH BACON AND AVOCADO

Steps:

• In a medium bowl, mix together the shredded chicken, Hellmann's® Organic Spicy Chipotle Mayonnaise and kosher salt. Set aside.
• Preheat a large skillet over high heat. Spread potato rolls with ½ tablespoon Hellmann's® Organic Spicy Chipotle Mayonnaise on each side. Griddle till deeply golden brown and toasted.
• To assemble sandwiches, divide chicken mixture between the buns and then top with avocado, onion, peppers, bacon, and spring greens. Replace the top bun on each sandwich and serve.

CHIPOTLE CHICKEN PANINI SANDWICH (PANERA BREAD COPYCAT)

Steps:

• In a small bowl, add all the ingredients to the chipotle mayo. Use an immersion blender to blend all the ingredients together until the mayo is thickened and smooth.
• In a cast iron skillet or frying pan, cook bacon to desired crispness. Reserve the fat, if desired. Set the bacon on a wire rack or paper lined plate to drain.
• Season chicken breasts with salt and pepper on both sides. In the cast iron skillet or frying pan, heat a tablespoon of high-heat oil over medium high heat. Cook chicken breasts, 3 minutes on both sides, or until chicken is cooked through. Set aside on a plate to rest for 3-5 minutes. Slice the cooked chicken breasts width-wise to prep for the sandwiches.
• Preheat your panini press to medium high heat. Spread softened butter or residual bacon fat over one side of each piece of bread, then spread a spoonful of chipotle aioli over the other side of the slices of bread. Stack bacon, chicken, tomato, cheese, and on the aioli side of 4 slices of bread, then top with the other slice.
• Press in panini press for 5 minutes, until cheese is melted and bread is well toasted.
• Cut the sandwiches in half and serve immediately.

CHIPOTLE CHICKEN PANINI SANDWICH {PANERA BREAD COPYCAT}

Steps:

• Combine the chipotle sauce ingredients and set the mixture aside.
• Spread 1 teaspoon of the chipotle sauce over each slice of bread. Top with 1 slice bacon, chicken breast pieces, sliced tomatoes, and cheese.
• Spread 1/2 tbsp of butter over the outside of each piece of bread and cook in the panini press over the highest grill setting until the cheese melts.

CREAMY CHIPOTLE CHICKEN BREAST

Steps:

• Season the chicken breasts with garlic powder, salt, and pepper.
• Heat oil in a large skillet to medium high.
• Once the oil is hot, add the chicken breasts and cook for 3 minutes per side, turning once. They have to look lightly golden. Remove the chicken and place on a plate.
• While the chicken is cooking, add the heavy cream, milk, LA MORENA®Chipotles in Adobo, and powdered chicken bouillon into your blender. Process for a couple of minutes until it has a fine texture.
• Using a paper towel, clean up any excess oil from the skillet where you cooked the chicken. Turn the heat to medium and pour the creamy chipotle mixture in to slowly cook. Make sure to watch the heat, as the sauce has to be gently simmering, NOT boiling. Too much heat will affect the cream and it will curdle. Cook for 4 minutes and then add the chicken breasts.
• Cook for 4 more minutes, turning the chicken breasts if needed to have an even cooking.

CHIPOTLE CHICKEN PANINI #DELIFRESHBOLD

Steps:

• For the chipotle sauce, stir together chipotle pepper, mayo, lime juice, and cumin in a small bowl. (Best done ahead of time so flavors have a chance to meld.)
• Spread butter on 1 side of each piece of bread.
• Spread mayo on non-buttered side of 1/2 the pieces of bread.
• On remaining pieces of bread, evenly distribute cheese, chicken, bacon, and avocado. (Cheese should be the first thing you put on the bread so it will melt easily.
• Place mayo coated slices on top, buttered side up.
• If using a grill pan, place a heavy pan on top and cook 2-3 minutes per side, until golden brown. Alternately, cook in a panini grill until desired degree of doneness.

HONEY CHIPOTLE CHICKEN SANDWICH

Steps:

• In a large dish or ziploc bag, combine the chipotle chili powder, smoked paprika, cumin, garlic powder, and salt. Add honey and olive oil and mix till combined. Add chicken and thoroughly coat both sides in the spice mixture. Cover (if using a large dish) and place in the fridge for at least 30 minutes and up to 24 hours.
• Prep your grill to medium heat. If using coals, place them on one side of the grill. Cook chicken off the indirect heat for about 8-10 minutes (flip over at about the 5 minute mark or until grill marks form) until the chicken is cooked through and the internal temperature registers 165 degrees F. Remove from heat and cover with tin foil to rest.
• Prepare the sandwiches. Lightly toast the buns, if you'd like. Coat both sides with spicy mayo, slices of radish, cucumber, and shallots. Top with grilled chicken breasts and lettuce. Serve warm.

CHIPOTLE CHICKEN GRILLED CHEESE SANDWICH

Steps:

• To make the chipotle sauce: place all ingredients in a blender or food processor and puree until smooth about 2-3 minutes. Refrigerate until ready to use.
• Heat a small pan to medium heat. Add the butter and onions, allow to gently cook for 15 minutes or until caramelized.
• For the shredded chicken:
• Heat a small heavy duty pan to medium/high heat. Add 1 teaspoon oil, chicken cutlet and salt+pepper. Allow to cook for 2-3 minutes on each side or until golden in color. After both sides are golden add 1/4 cup water. Reduce heat to low and simmer for 5 minutes. Remove into a bowl and allow to cool. When cooled shred using 2 forks or with your fingers.
• To assemble
• Place an even layer of cheese on 2 slices of bread. Top with shredded chicken and onions. Drizzle a layer or chipotle sauce (2 teaspoons), then top with more cheese. Top sandwich with the other slice of bread. [br
• Heat griddle or pan to medium heat. Add 1 teaspoon butter, place sandwich on griddle and cook on each side for 2-3 minutes or until the cheese is fully melted and the bread is golden and crispy. Serve warm!

SHREDDED CHICKEN SANDWICHES WITH CHIPOTLE MAYO ON A PRETZEL BUN

Steps:

• Preheat oven to 400 degrees Fahrenheit, and make taco seasoning. Season the chicken breast with 2 tablespoons of the taco seasoning and 1/2 tablespoon of celery salt. Massage the seasoning into the chicken with 1-2 tablespoons of olive oil.
• Bake for 20 - 25 mins, or until the meat thermometer registers at 160 degrees Fahrenheit. Once it's done, garnish the hot chicken with lime juice. Reserve lime zest for mayo. Let rest for 10 mins before shredding.
• Meanwhile, cook bacon in a pan until crispy. Drain onto a paper towel.
• Using leftover bacon grease or olive oil, saute bell peppers, once garlic clove, 1/2 tsp dried herbs and a pinch of salt and pepper. Cook for about 10 mins, or until soft.
• Next, mix the mayo, zest of one lime and chopped chipotle pepper.
• Now, toast buns in the oven for about 5 mins, or until lightly golden. Top with cheese and finish cooking until cheese has melted.
• Assemble chicken sandwiches with chipotle mayo, shredded chicken, bell peppers, cilantro, red onion, and bacon.

CHIPOTLE CHICKEN CLUB SANDWICH

Steps:

• MAKE THE SPREAD: Stir the ingredients together in a bowl.
• MAKE THE SANDWICH: Coat each slice of toast with the chipotle spread, to taste. You may have some left over. Divide the chicken between two slices of toast, placing the slices in a single layer on top of the spread. Top with the bacon slices and a single layer of tomato slices. Cover with lettuce leaves and then the remaining slices of toast, spread side down.
• Press the tops of the sandwiches down firmly. Using a serrated knife, cut through the sandwiches on the diagonal, then cut through on the diagonal in the opposite direction. Each sandwich will have 4 wedges. Place a toothpick in each of the wedges and serve.
• Add a quick side salad to make a satisfying meal.

CHICKEN SANDWICH WITH CHIPOTLE MAYONNAISE

Steps:

• Wash and pat dry the chicken. Place each breast between two sheets of clear plastic wrap and pound until about 1/8" thick. They should flatten out to the point where you can cut each in half when cooked to make two sandwiches. Place on plate and season with 1 tablespoons of the Creole/Cajun seasoning. Set aside.
• Heat a skillet over medium high heat and add 2 of the 4 tablespoons of butter. Add the onions, peppers and the remaining tablespoon of seasoning mix and sauté until onions are caramelized. Remove vegetable mixture and set aside. Add remaining butter to the skillet and sauté the chicken breast until cooked through, turning once. This may need to be done in batches.
• To make chipotle mayonnaise, mix all mayonnaise ingredients together.
• To assemble, spread chipotle mayonnaise mixture on both inner sides of the toasted buns then layer within the cooked chicken, sautéed onions and red bell peppers.

CHIPOTLE CHICKEN SANDWICH (PANERA COPYCAT)

Steps:

• Place mayo, greek yogurt, lime juice, Adobo Chipotle Pepper Sauce OR 2 Adobo Chipotle Peppers, honey, salt and garlic powder in immersion blender safe container. Immersion blend until smooth. Store in air tight container for up to a week!
• Layer Easy Chipotle Mayo on 1 side of each piece of bread
• On first piece of bread sprinkle thinly sliced red onions about (4-6) 2 inch pieces on top of the chipotle mayo, then 2 slices tomatoes on top of the red onions. After add the rotisserie chicken on top of the tomatoes(divide the 1 1/2 cups amongst the 4 sandwiches about 1/3-1/2 cup a sandwich) .
• Second piece add 2 slices of bacon to the top of the chipotle mayo and then 1 1/3 pieces of cheddar cheese on top of that.
• Place the second piece of bread on top of the first piece of bread, cook with the first piece of bread touching skillet first, then you will flip to cook with second piece of bread skillet down. By that time the cheese has melted already on top of the chicken, holding it into place.
• On stove spray skillet with olive oil spray and cook for 4 minutes on each side or until golden brown & crispy the way you prefer! Works on the grill or panini press as well.
• Repeat for all 4 & devour! Enjoy!!

CHIPOTLE CHICKEN SANDWICHES

Steps:

• Step 1 Transfer chicken to gallon-size zip-top bag. Add chopped chipotle pepper, 3 tbsp. chipotle sauce, garlic, lime juice and Adobo; seal bag. Rub to coat chicken in marinade; transfer to refrigerator. Marinate at least 30 minutes, or until ready to grill Step 2 In small bowl, stir together mayonnaise and remaining 1 tbsp. chipotle sauce until well combined; cover and set in refrigerator until ready to use. Step 3 Heat grill to medium-high heat. Add chicken to hot, greased grill grates. Grill, flipping once, until chicken is golden brown and cooked through (internal temperature registers 165° on quick-read thermometer when inserted into thickest part of breast), about 10 minutes. Lightly toast cut sides of rolls on grill. Step 4 To assemble each sandwich, spread both cut sides of roll with 1 tbsp. reserved chipotle mayonnaise. Add chicken to bottom roll. Layer with 2 avocado slices, 2 tomato slices and 1 lettuce leaf. Replace top of roll and serve immediately.

CHIPOTLE CHICKEN SANDWICHES

Steps:

• 1. In a large skillet, sauté onion in oil over medium heat for 5 minutes or until onion is tender, stirring frequently. Stir in brown sugar, chipotle pepper, chili powder, garlic powder, mustard and cayenne pepper; cook for 30 seconds. Stir in ketchup, water, vinegar and molasses. Bring to a boil; reduce heat to medium-low. Simmer, uncovered, for 5 minutes or until sauce is slightly thickened, stirring frequently. Stir in chicken; cook for 5 minutes, stirring frequently.
• 2. Serve on pretzel buns.
• 3. *Note: Chile peppers contain volatile oils that can burn your skin. Wear plastic or rubber gloves to protect your hands.

CHIPOTLE CHICKEN SANDWICHES RECIPE

Steps:

• Heat the oil in a 6-quart saucepot over medium-high heat
• Add the chicken in 2 batches and cook for 10 minutes until it's well browned on both sides
• Remove the chicken and set aside
• Add the pepper and onion to the saucepot and cook until the vegetables are tender-crisp
• Stir the soup, water, vinegar, brown sugar and chile pepper in the saucepot
• Heat to a boil
• Return the chicken to the saucepot
• Reduce the heat to low
• Cover and cook for 20 minutes or until the chicken is fork-tender
• Remove the chicken from the saucepot to a cutting board
• Using 2 forks shred the chicken
• Return the chicken to the saucepot
• Cook for 10 minutes or until the sauce is thickened
• Serve the chicken mixture on the buns
• Top with the cheese, if desired

COPYCAT PANERA CHIPOTLE CHICKEN AVOCADO MELT

Steps:

• Mix together chipotle pepper seasoning & mayonnaise
• Slice focaccia into sandwich sized slices
• Reheat pulled chicken in microwave for 30-40 seconds
• Preheat broiler on low
• On bottom of sandwich, spread 1 tbsp chipotle mayo
• Top with cilantro, pulled chicken, sliced sweet peppers and one slice gouda
• On top half of but, spread 1 tbsp chipotle mayo and one slice gouda
• Lay open faced on parchment paper covered cookie sheet
• Broil on low for 5 min until cheese is bubbly and melted
• Remove sandwich from oven
• Place avocado slices on top of cheese and place halves together

FRIED CHICKEN SANDWICHES WITH CHIPOTLE MAYO

Steps:

• Mix the mayonnaise and chipotle in adobo sauce in a small bowl until well combined. Refrigerate until ready to use.
• Place the cornflakes in a large resealable plastic bag and use the back of a measuring cup to pound them into fine crumbs. Set up a standard breading station with three wide, deep plates (or pie plates). Mix the flour and 1 teaspoon salt in one plate. Add the cornflakes, panko, garlic salt, smoked paprika, cayenne pepper, 1 tablespoon salt and a generous amount of freshly ground black pepper (I did 30 grinds) in the second plate and mix with a fork until well combined. Whisk the eggs together in the third plate.
• Line one baking sheet with a wire rack and another baking sheet with paper towels. Place one chicken thigh between two pieces of plastic wrap and use the back of a measuring cup or a meat mallet to pound the thigh about 1/4-inch thick. Place on the wire rack and repeat with the remaining chicken thighs.
• Using one hand for dry things and one hand for wet things, dredge one piece of chicken at a time in the flour, tapping off any excess. Dip into the eggs, then press into the cornflake mixture until evenly coated all over. Place back on the wire rack and repeat with the remaining three pieces.
• Heat the olive oil in a large skillet over medium-high heat. Working in batches, add two pieces of chicken to the skillet and cook, flipping halfway through, until the crust is a deep golden brown and the chicken is cooked through, 2 to 3 minutes per side. Transfer to the paper towel-lined baking sheet and repeat with the remaining two pieces of chicken, making sure the oil stays hot.
• To assemble the sandwiches, spread about 1 tablespoon of the chipotle mayonnaise on one side of each piece of toast. Top 4 pieces with the lettuce, then top with three pickles. Place a piece of chicken on top of the pickles, then top with the remaining slices of toast. Cut each sandwich in half and secure with a toothpick, if desired.

CHIPOTLE CHICKEN SANDWICH WITH AVOCADO

Steps:

• 1 In a medium bowl or resealable container, whisk together the oil, lime juice, chipotle powder, smoked paprika, garlic powder, cumin, coriander and salt to create a thick paste
• 2 Add the chicken and turn and, using your hands, massage until fully coated
• 3 Cover and refrigerate for 15 to 20 minutes or up to 2 hours
• 4 When ready to cook, lightly oil a large grill pan or saute pan and set it over medium heat until the oil is shimmering
• 5 (Turn on the vent over your stove because the spicy marinade is pungent
• 6 ) Working in batches if needed, add the chicken in a single layer, and cook until the internal temperature reaches 165 degrees, 3 to 4 minutes per side
• 7 Discard any remaining marinade
• 8 Place several slices of avocado on one half of each roll and top with chipotle chicken and a slice of cheese
• 9 Spread 1 tablespoon of the mayonnaise on the other half of each roll and top with lettuce and tomato, if using
• 10 Press the sandwich halves together and serve
• 11 NOTE: If you cannot find chicken cutlets at your grocery store or have full-size chicken breasts handy, you can thinly slice the larger chicken breasts into cutlets
• 12 Use a sharp chef's knife to carefully and evenly slice through the equator of each breast half so the breast opens like butterfly wings
• 13 Separate the halves into two cutlets and trim away any visible fat

CHIPOTLE CHICKEN SANDWICHES

Steps:

• Place chicken in a large bowl and pour the buttermilk over it. Cover and set aside. In small saucepan, place lime juice, sugar and 1/2 teaspoon salt. Bring to a boil, then add onion and simmer for 1 minute. Transfer to a bowl. Cover and refrigerate until ready to serve. Place flour on a sheet of wax paper. In a shallow bowl, mix eggs and water. In another shallow bowl, mix together remaining 1/2 teaspoon salt, almonds, chili powder, cumin and panko. Remove chicken from buttermilk and dip each piece, first in flour, then eggs, then panko mixture, pressing crumbs to adhere. Let chicken dry for about 20 minutes. Place vegetable oil in a heavy large skillet over medium high heat. Add chicken and cook until crispy brown on all sides, about 8 minutes. Drain on paper towels. In a small bowl, mix mayonnaise, roasted peppers and garlic. Spread on both sides of open rolls. Add chicken strips and pickled onions. Sprinkle with cilantro. Cover with bun tops.