Yucatan Grilled Chicken Sandwich
Yucatan Grilled Chicken Sandwich
Directions
- Stir 1 tablespoon plus 1 teaspoon of the marinade into the mayonnaise. Refrigerate until ready to use.
- Coat the chicken breasts in the remaining marinade, and let sit at room temperature for at least 30 minutes, or refrigerate for up to 4 hours. Let come to room temperature before grilling. Wipe away any excess marinade and season with salt.
- Grill the chicken over direct medium heat for 8 to 12 minutes, turning and rotating the chicken a few times. Spread butter on all of the cut sides of the rolls, and grill, cut side down for 1 to 2 minutes, or until well marked.
- Spread mayonnaise on both sides of the roll and assemble the sandwich layering chicken, tomato, and avocado slices. Sprinkle with the queso fresco.
Ingredients
- 1 1/2 cups mayonnaise
- 12 boneless skinless chicken breasts
- Kosher salt
- 24 torpedo rolls, or other long rolls, sliced in half lengthwise
- Real California unsalted butter, at room temperature
- 6 tomato(es), sliced
- 6 avocado(s), sliced
- Real California Milk® queso fresco, crumbled
Marinade
Directions
- Finely chop the serranos, shallots, and garlic in a robotcoupe or food processor.
- Add the remaining ingredients and process to combine.
Ingredients
- 4 chile(s), serrano, stem removed
- 4 shallot(s), peeled
- 4 cloves garlic, peeled
- 1/4 cup achiote paste
- 1 tbsp cumin, plus 1 tsp
- 1 tbsp ground ancho chile, plus 1 tsp
- 1 tbsp ground chipotle chile, plus 1 tsp
- 1 1/3 cups orange juice, fresh
- 1/4 cup lime juice, fresh squeezed, plus 2 tbsp
- 1/2 cup rice bran oil, or other neutral oil
