Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Roasted Turkey & Swiss Sandwich (makes 2 sandwiches)
Crispy Chipotle Chicken Sandwich (makes 2 sandwiches)
Chipotle Mayo (yields about 1/2 cup)
Simple Side Salad (optional, serves 2)
Method
Roasted Turkey & Swiss Sandwich (makes 2 sandwiches)
- 1
Prep bread and spreads
Spread 1 tablespoon softened butter evenly on the outside of two slices of sourdough (for grilling). On the inside of those same slices, spread 1 tablespoon mayonnaise and 1 teaspoon Dijon mustard split between the two slices. Set assembled slices aside.
- 2
Assemble sandwiches
On the unbuttered inside of the two remaining bread slices, layer 4 oz roasted turkey (per sandwich: 4 oz total divided between two), 2 Swiss cheese slices (one per sandwich), tomato slices (about 2–3 slices per sandwich), and a lettuce leaf. Season tomatoes lightly with 1/8 teaspoon kosher salt and a pinch of black pepper. Close the sandwiches with the buttered bread slices (butter side out).
- 3
Chipotle Mayo (yields about 1/2 cup)
- 4
Whisk together 1/2 cup mayonnaise, 1 teaspoon minced adobo chipotle pepper, 1 teaspoon lime juice, 1/2 teaspoon honey and 1/8 teaspoon salt in a small bowl until smooth. Taste and adjust heat or sweetness. Refrigerate until ready to use.
Crispy Chipotle Chicken Sandwich (makes 2 sandwiches)
- 5
Marinate chicken
If using larger pieces, pound chicken to 1/2-inch thickness. Place 10 oz chicken in a bowl with 1/2 cup buttermilk and 1/4 teaspoon salt; refrigerate 15–30 minutes (can be up to 2 hours).
- 6
Prepare coating
In a shallow bowl combine 3/4 cup all-purpose flour, 1/2 cup panko breadcrumbs, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Mix thoroughly.
- 7
Coat chicken
Remove chicken from buttermilk, letting excess drip off. Dredge each piece in the flour-panko mixture, pressing to adhere an even coating.
- 8
Cook chicken
Heat a nonstick skillet over medium-high and add 3 tablespoons vegetable oil. When oil shimmers, add coated chicken pieces (work in one layer; don’t crowd). Fry 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). If pieces are thick, reduce heat to medium, cover and cook additional 2–3 minutes as needed. Transfer to paper towel-lined plate to drain.
- 9
Toast buns and assemble
Split brioche buns and toast cut side down in the skillet for 30–45 seconds until lightly golden. Spread about 2 tablespoons chipotle mayo on each bottom bun. Place the crispy chicken on the mayo, top with sliced avocado (about 1/4 avocado per sandwich), pickled red onion (about 2 tablespoons per sandwich if using), and the top bun. Serve immediately.
Simple Side Salad (optional)
- 10
Toss 2 cups mixed greens and 1/2 cup cucumber slices with 1 tablespoon olive oil and 1 teaspoon red wine vinegar. Season with salt and pepper to taste and serve alongside sandwiches.