Chipotle Chicken Guacamole Sub Recipes

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CHIPOTLE CHICKEN GUACAMOLE SUB



Chipotle Chicken Guacamole Sub image

Provided by Food Network

Time 5m

Yield 1 serving

Number Of Ingredients 6

1 French roll
1 tablespoon Guacamole, spicy
2 slices Boar's Head Chipotle Gouda
6 slices Boar's Head Chipotle Chicken
2 tablespoons Jalapeno slices
1/4 cup Pico de gallo, store bought

Steps:

  • Slice the roll in half lengthwise. Lay roll on a clean, flat work surface. Spread guacamole evenly over both sides of the roll. Add the cheese first, followed by the chicken and jalapeno slices. Sprinkle pico de gallo over the top and crown sandwich with top of the roll.

CHIPOTLE CHICKEN SANDWICH WITH BACON AND AVOCADO



Chipotle Chicken Sandwich with Bacon and Avocado image

This simple sandwich packs a ton of flavor without taking a lot of effort. The spicy chipotle mayonnaise adds a soft smoky heat to the chicken, and helps the buns get a deep crispness while they toast.

Time 15m

Yield 4 servings

Number Of Ingredients 9

2 cups shredded chicken, packed (great use for leftover roast chicken)
⅓ cup Best Foods® Organic Spicy Chipotle Mayonnaise, plus more for toasting the buns
½ teaspoon kosher salt
4 large soft potato rolls
1 ripe avocado, peeled and sliced
¼ large sweet onion, thinly sliced
½ cup sweet pickled peppers
6 slices crispy bacon
2 cups spring greens, lightly packed

Steps:

  • In a medium bowl, mix together the shredded chicken, Best Foods® Organic Spicy Chipotle Mayonnaise and kosher salt. Set aside.
  • Preheat a large skillet over high heat. Spread potato rolls with ½ tablespoon Best Foods® 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.

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