Chicken Sandwiches With Chiles, Cheese, And Romaine Slaw

Total Time: 1 hr Preparation Time: 45 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 4 large dried guajillo chilies or 4 large dried new mexico chiles, stemmed, seeded
• 5 tablespoons olive oil, divided
• 4 boneless chicken breast halves (skinless)
• 3 cups thinly sliced romaine lettuce hearts
• 1 cup thinly sliced red onion
• mayonnaise, as needed (optional)
• 7 ounces sliced pickled jalapeno peppers, drained, 1/4 cup juice reserved (1 can jalapenos en escabeche)
• 4 french baguettes, slices halved horizontally, toasted (each 6-7-inch-long)
• 8 ounces cotija cheese or 8 ounces feta cheese, sliced

Recipe

• 1 place guajillo chiles in medium saucepan; add enough water to cover generously and bring to boil.
• 2 reduce heat and simmer until soft, about 15 minutes.
• 3 drain; reserve cooking liquid.
• 4 place chiles in processor; add 1/4 cup reserved cooking liquid and 4 tablespoons oil and puree until smooth.
• 5 transfer chile sauce to bowl; season with salt and pepper.
• 6 reserve 6 tablespoons chile sauce for sandwiches.
• 7 brush remaining sauce all over chicken; sprinkle with salt and pepper.
• 8 heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat.
• 9 add chicken and cook until cooked through, 6 to 7 minutes per side.
• 10 let chicken rest 5 minutes, then slice thinly crosswise.
• 11 mix lettuce, onion, and jalapenos in medium bowl; add 1/4 cup reserved jalapeno juice to slaw and toss.
• 12 spread reserved chile sauce & mayonnaise (if using) over cut sides of bread.
• 13 top bottom halves with chicken, then cheese, then some slaw.
• 14 cover with top halves of bread and serve with remaining slaw alongside.
• 15 enjoy!