Chipotle Chicken Club Sandwich Recipes

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 TURKEY CLUB SANDWICH

Steps:

• Spread mayonnaise over four slices of toast. Layer with lettuce, turkey, bacon, cheese and tomato; top with remaining toast.

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.

HACKED CHIPOTLE-CHICKEN-SALAD SANDWICHES

Steps:

• Season chicken with salt; place in a saucepan just large enough to fit it snugly in a single layer. Add broth and enough water to cover chicken by 1 inch. Bring to a simmer over medium-high heat, then reduce heat to medium-low and cook at a bare simmer (tiny, sporadic bubbles slowly rising to the surface) until a thermometer inserted into thickest part of breast reads 160°F, 15 to 18 minutes. Transfer to a cutting board and let cool until slightly warm, about 30 minutes. Strain and reserve broth for another use.
• Meanwhile, in a medium bowl, stir together mayonnaise, chipotle, lime zest, onion, and cilantro. In a small bowl, combine radishes, lime juice, vinegar, sugar, and a generous pinch of salt. Let stand, stirring a few times, 5 minutes. Drain radishes, reserving vinegar mixture.
• Remove and discard skin and bones from chicken. Carve chicken against the grain into 1/2-inch slices. With a large, heavy knife (such as a cleaver or chef's knife), hack chicken into bite-size pieces with a brisk chopping motion. Transfer to bowl with mayonnaise mixture, along with 2 tablespoons reserved vinegar mixture; stir to combine and season with salt and pepper. Sandwich chicken salad in buns with lettuce, avocado, and pickled radishes; serve.

CHIPOTLE CHICKEN CLUB BURGER

Steps:

• Line 2 baking sheets with plastic wrap and set aside.
• Using hands, combine chicken, sauce, tomatillos, yellow onion, cilantro, garlic and cumin in a bowl.
• Form into 16 (3 1/2-inch) thin patties (about 1/3 cup each).
• Arrange in a single layer on prepared baking sheet and freeze until firm, about 15 minutes.
• Meanwhile, preheat broiler.
• Using a 4-inch biscuit cutter, cut tortillas into 16 smaller rounds.
• Arrange in a single layer on a baking sheet and broil, turning once, until golden and slightly crisp, 2-3 minutes.
• Transfer on baking sheet to a rack to cool.
• Meanwhile, preheat grill and lightly oil rack.
• Grill burgers, turning once, until cooked through, 3-4 minutes.
• Transfer to a large plate.
• Assemble burgers: Place 1 tortilla round on each serving plate, then top with 1 burger, 1 red onion slice and 1 tomato slice, another burger, onion and tomato slice.
• Top each with lettuce and tortilla round.
• Serve warm.