Directions:

1. To Prepare Roasted Herb Chicken Thighs: Trim excess fat off chicken thighs. Butterfly to even thickness. Rub chicken with 1 1/4 teaspoons salt and apple cider. Place chicken in colander and rinse with cold water. Pat chicken dry with paper towels. In a stainless-steel bowl, combine 3 1/2 tablespoons canola oil, garlic, oregano, lemon juice, 1/4 teaspoon salt and pepper. Mix until well-blended. Add chicken. Toss to evenly coat. Place in refrigerator for at least 4 hours. Drain and discard excess marinade. Heat 2 1/2 Tablespoons canola oil in a saute pan over medium-high heat. Add chicken. Sear for 3 minutes. Turn chicken and sear for an additional 3 minutes. Arrange chicken thighs on a pan sprayed sheet pan approximately 1/2 inch apart. Roast in a preheated 350-degree Fahrenheit oven for 15 to 20 minutes or until cooked through. Sliced chicken into 1/2-inch slices.
2. To Prepare Spanish-style Tomato Sauce: (NOTE: Use gloves to handle peppers. Pepper juice can burn eyes. Wash hands thoroughly with soap and water after handling peppers.) Remove seeds from peppers. In a bowl, cover ancho chile peppers with hot water. Let soak for 15 to 20 minutes to rehydrate. Discard excess water. In a food processor or blender, combine tomatoes, poblano peppers, onions and rehydrated chile peppers. Process for 2 minutes or until smooth. Heat oil in a stock pot over medium-high heat. Add pureed vegetable mixture. Cook for 5 minutes until vegetables are soft. Add tomato paste and water. Stir to combine. Reduce heat to medium. Stir in stock, paprika, cumin, salt, pepper and sugar. Let simmer on medium heat until sauce starts to thicken. Reduce heat. Cook for 30 minutes.
3. To Prepare Escabeche Slaw: Heat oil in a saute pan over medium-high heat. Add onion and cook for 1 minutes. Add cabbage and carrots. Saute for an additional 5 minutes until cabbage is wilted and carrots are tender crisp. Allow to cool. Place cabbage mixture in a bowl. Add mustard, mayonnaise, oregano, salt and pepper. Mix well. Hold refrigerated until ready to use.
4. To Prepare Roasted Chicken Torta: Wash and peel beets. Steam for approximately 15 minutes until beets are fork tender. Allow to cool. Cut into 1/4” slices. Place eggs in cold water in pot. Bring to a boil. Cook for 8 to 10 minutes or until eggs are cooked through. Run under cold water. Peel and slice eggs prior to use. Split hoagie rolls lengthwise leaving bread hinged. Dived chicken into 4 servings. Place 1 portion on heel of each roll.Top with 2 Tbsp tomato sauce, 1/2 cup escabeche slaw, 2 slices beets, 4 slices egg, 4 slices cucumbers, 1 Tbsp radish, and 2 Tbsp watercress. Close sandwich with crown of roll. Enjoy immediately.