Southwestern Chicken Baguette

Southwest-seasoned grilled chicken, avocado, chipotle mayonnaise, red onion, tomato, jalapeño peppers and cilantro

By: Matt Mantini, C.E.C, Signature Chef

Prep Time: 4 hrs 25 min
Cook Time: 8 min

RECIPE
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Servings:

Yield: 4 Sandwiches

Ingredients:

4 chicken breasts, boneless and skinless
4 (6-inch) sub rolls
1 small red onion, sliced ¼-inch rings
2 large jalapeño peppers, sliced ¼-inch rings
2 tomatoes, sliced ¼ inch
½ cup cilantro leaves

Southwest Marinade
½ cup olive oil
½ teaspoon cumin
1½ teaspoons southwest seasoning

Chipotle Mayonnaise
4 teaspoons mayonnaise
½ teaspoon lemon juice
½ teaspoon cilantro leaves, chopped
½ teaspoon chipotle peppers in adobe sauce, canned and minced

Smashed Avocado
1 avocado, peeled with seed removed
2 teaspoons lemon juice
1/8 teaspoon salt
1/8 teaspoon cumin

Allergens:

Eggs, Gluten, Mustard, Soy, Wheat

Nutritional Information

Directions:

Southwest Marinade: In a bowl, add all ingredients. Mix well to combine.
Place chicken breasts in marinade. Turn to coat both sides of chicken well. Marinate 4 hours. Place marinated chicken breasts on preheated grill. Cook 4 minutes, turn and cook an additional 4 minutes or until thoroughly cooked.
Chipotle Mayonnaise: In a mixing bowl, combine all ingredients. Mix until well blended.
Smashed Avocado: In a small bowl, combine avocado, lemon juice, salt and cumin. Using a fork, mash avocado and mix well.
Sandwich Build: Split baguette lengthwise. Spread 1 tablespoon of Chipotle Mayonnaise on heel of baguette. Place grilled chicken breast on top of Chipotle Mayonnaise. Place 4 slices red onion rings on top of chicken. Top with 4 slices jalapeño peppers, 2 slices tomato and cilantro leaves. Spread 2 tablespoons of Smashed Avocado on crown of baguette. Close sandwich with crown of baguette.