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This tip has really helped me with Avacoado and sandwiches. Mash your slices into a paste, add the mayo if you want, and us it as a spread. I like it chunky. It does’t slide out the sandwich. I always end up with one or two slices in my hand or half way out or on the plate.
This is much easier.
I was trying to find something new to grill tonight for dinner. I think my nephew would actually eat this! Going to try it tonight. We’ll see. :)
Made it last night and it was a hit! Also made some homemade mayo for the first time with grilled onion in it. Wow was it tasty with the chili powder and lime! Thanks for the recipe Elise!
Maybe you can try a little of Russian Dresssing and it well give you a great taste instead of mayo.
I brought this to a BBQ last night and it was delicious! I’ll be bookmarking this one for sure…
I was looking for something a little different from the blackened chicken sandwich I usually make, and this was perfect. I threw in the 1 T of tequila someone suggested and doubled the chipotle so it would be hot enough for us, and the flavors blended well. I forgot to put the cheese on, and my family all agreed we didn’t miss the cheese at all; in fact we thought the cheese would overwhelm the other flavors.
For those of you who read this, and are true non-grillers, I’d say get a Forman grill. The boxer made a pretty decent piece of equipment. They have a variety, so choose your options.
As for the sandwich, I make one that’s pretty similar. I think the only difference is that I use deli meat, but when I get fancy I use spicy chicken. I’m a health nut as well, so keep that in mind. I start but de-skinning the avocado, and heat in the microwave for about 2 min of medium heat. Then i spread it out, this replaces the mayo, and if it is still too dry add some cream cheese or goat cheese, if you like (i avoid mayo at all costs). Add about 2 tablespoon cheese per hand sized avocado, then reheat. If you choose the deli route vs. the chicken add the chile powder to the guac.
As for the cheese, you can use the jack, but sharp cheddar goes very well with avocado and chicken. As for the bread, choose what you like, toasted or grilled.
Spread the guac on the bread, one side is fine. Add the chicken or deli slices, place about 5 large leaves of spinach on the sandwich instead of lettuce, it has more vitamins and more flavor, with a little more moisture. Stick your cheese of choice on, with or without a couple slices of tomato and you have a pretty fast healthy sandwich. Also this recipe didn’t use oil, 1 tablespoon of olive oil has about 120 Cal, not all the oil in the recipe is used, but think about it, that’s a lot.
I made this tonight and it was fantastic! We found ground chipotle powder (McCormick) in the spice aisle, and I’ve already got 2 more recipes I plan to use it with.
We did add tomato to the sandwiches, but we’re big tomato fans, and put it on anything. This is definitely going in our sandwich recipe rotation.
I had a similar sandwich from a bakery/lunch place a couple of weeks ago. It was on bakery bread, minus the cheese and plus slices of jicama — delicious!
Finding ground chipotle – at least in Ohio – is tough.
Skip trying to buy it and buy the dried chiles and grind them yourself. A food processer works just great (be sure to clean it well afterwards) or if you’re really serious, get a mortar and pestal and mash your own.
This was fantastic. I made it last night. Though I too used canned chipotles in adobo in the marinade instead of chipotle powder. When I open a can, I use what I want then freeze the rest in a zip bag. Also, I chopped up the avocado and mixed with lime juice. This made the avocado get all creamy and we didn’t need the mayo. Super recipe, thanks.
Served it to my fiance for an early dinner- thoroughly enjoyed! The marinade was delicious. As for rolls, we bought individual rolls from the deli instead of a packet, and the cehddar jalepeno complimented it well. Thanks for the recipe!
I just made this for Sunday Dinner and it is simply “Smack your Mother Good”!!!
Phenomenal, simply magnificent.
Very easy to do.
I extended it by putting sliced Vidalia Onions and lettuce on the bun and it simply rocked.
I really hit the chipotle and laid a dollop of the Perfect Guacamole (its also on this site) on top and the two flavors (i.e. super spicy Chipotle Chicken and the cool Guacomole) simply fell into each other. Hey – don’t be lazy and skip the toasted bun that crunchyness is a very significant element to the texture of the sandwich.
Whoever recommended this dish – good call!!!!!
I made this last night with the slight variation of using canned chipotle peppers as well as adding cilantro to the coating. Too lazy to go to the grill, we simply used a lightly oiled pan on medium high heat to cook the chicken till it was just slightly blackened. It was phenomenal. I can also testify that (homemade) guacamole also works fine if you don’t have avocado available.
We had the chipolte chicken sandwiches for a meal tonight. We found it not flavorful enough so next time I will try the suggestions from the other commentators. One thing I wonder about – I could only find Chipolte Chile Pepper at the store. Is that the same you refer to as Chipolte Powder? If not, that could explain the lack of flavor we experienced. [I did marinate for an hour in the fridge.]
Great picture Elise! Glad to see another griller born, too.
Re: the mayo. Try putting a little of that lime and chipotle in the mayo. Here in San Antonio, we can buy Knorr chipotle cubes, like bouillon cubes. Can you get those? I squeeze some fresh lime juice on a cube, let it set a minute, then mash it up and put it in a 1/4 C mayo. Yum.
Re: the Elote (grilled corn) recipe. It calls for cotija cheese, but if you live in an area that doesn’t have it readily available, you can substitute well-crumbled feta. They are very similar, so much so that Mexican restaurants here in San Antonio will make the substitution readily.
Happy summer y’all.
Also for Jamie, your recipe sounded so interesting I had to look it up. Wow! Thanks for turning me on to something very new (to me).
Hi Lydia – Great question! If you are only marinating a few minutes then I would probably do it at room temp. If half an hour or longer, I would probably put the chicken in the fridge.
Hi Teebopop – These are just regular hamburger buns that we get from the grocery store. Not whole wheat, not particularly crusty. Though they do get a bit crusty once they’ve been toasted on the grill.
Hi Michael – Love the idea of the honey. I too would use the canned chipotle chiles if I happened to have some around and was making a big batch. The good thing about the powder is that if you are only grilling one chicken breast, you don’t have to open a whole can of chiles.
Hi Gary – I love that Tabasco chipotle sauce. Best invention ever.
Hi Speltbaker – great reminder on the solar cookers. I agree, they are ideal for Sacramento summers.
Hi Jonathan – thanks for the link about Elote, looks great! I love Cotija cheese.
Hi Jeff – When it is 115°F outside and your AC is running full blast and it is still 85°F inside, you definitely don’t want to use the stove. We had that weather for a couple of weeks last summer. Yikes!
Hi Linda -love the burger muffin idea, thanks!
Dan – Doh! Now why didn’t I think of that? Adding tequila to the marinade. Perfect.
You can add a little (maybe a Tbsp) of tequila to the marinade to make a chipotle magarita chicken, I’ve made such a thing before, and the tequila gives it another dimension of flavor (and then you have an excuse to have magaritas while you grill). You can also add a little ancho chile powder to turn up the heat.
This is so delicious! Yummy to the max! It is also good without the bun at all – and it smells great, too! Just the right level of spicy, too.