Chicken Sandwiches With Chiles, Cheese, and Romaine Slaw

Dried guajillo chiles and New Mexico chiles are what give this sandwich that extra zing!! It takes about 1 hour from start to finish. This appeared in the October 2008 edition of Bon Appetit Magazine & it was tested by the Bon Appetit Test Kitchen.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 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

Directions

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!