Mexicano Chicken Recipe

Name: Cheese On Top Furn el Chebbaks MEXICANO CHICKEN Recipe
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 2 pieces boneless skinless chicken breast; 1 tsp salt; 0.5 tsp black pepper; 0.5 tsp ground cumin; 0.5 tsp smoked paprika; 2 tbs olive oil; 1 piece white baguette; 3 tbs mayonnaise; 3 tbs special spicy sauce (see sauce section) or store-bought Mexican hot sauce; 0.5 piece red onion; 1 piece bell pepper (red or green); 1 cup romaine or green leaf lettuce; 1 piece tomato; 80 g edam cheese, sliced or shredded; 1 tsp chipotle in adobo (finely chopped); 1 tsp hot sauce (e.g., Tabasco or other); 1 tbs lime juice; 2 tbs mayonnaise; 0.5 tsp honey; 0.5 tsp garlic, minced; 0.125 tsp salt

Inspired by Cheese On Top Furn el Chebbak

Time35m

Serves2

A fresh mix of grilled chicken breast, onions, bell peppers, lettuce, tomato, mayo and special spicy sauce, topped with edam cheese and served in white baguette

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.

Sandwich

2 pieces boneless skinless chicken breast

1 tsp Celtic sea salt

1/2 tsp black pepper

1/2 tsp Ground cumin

1/2 tsp Smoked paprika

2 tbs olive oil

1 piece white baguette

3 tbs Mayonnaise

3 tbs special spicy sauce (see sauce section) or store-bought Mexican hot sauce

1/2 piece red onion

1 piece bell pepper (red or green)

1 cup romaine or green leaf lettuce

1 piece tomato

2.82 oz (80 g) edam cheese, sliced or shredded

Special Spicy Sauce

1 tsp chipotle in adobo (finely chopped)

1 tsp hot sauce (e.g., Tabasco or other)

1 tbs ReaLime juice

2 tbs Mayonnaise

1/2 tsp Honey

1/2 tsp Garlic, minced

1/8 tsp Celtic sea salt

Method

Sandwich

Prepare and dress chicken

If chicken breasts are thick, butterfly or pound to even thickness about 1/2 inch. Pat dry. In a bowl combine salt, black pepper, ground cumin, smoked paprika and 1 tablespoon olive oil. Rub mixture all over both chicken breasts and let sit 10 minutes at room temperature (or refrigerate up to 1 hour).

Cook chicken

Heat a grill pan or skillet over medium-high heat with remaining 1 tablespoon olive oil. When hot, add chicken breasts and cook 4-6 minutes per side until internal temperature reaches 74°C (165°F) and juices run clear. Remove and rest 5 minutes, then slice thinly against the grain.

Prepare vegetables

While chicken cooks, thinly slice the red onion and bell pepper into 1/4-inch strips. Lightly season onion and pepper with a pinch of salt. Wash and dry lettuce, then tear or slice into sandwich-appropriate pieces. Slice tomato into 1/4-inch rounds.

Toast baguette

Split the white baguette lengthwise. Optional: Brush cut sides lightly with olive oil or butter and toast in a 180°C (350°F) oven or on the grill pan for 3-4 minutes until lightly golden and crisp.

Assemble sandwich

Spread 2 tablespoons mayonnaise on the bottom half of the baguette and evenly drizzle or spread 2 tablespoons of the special spicy sauce over the mayo. Layer on lettuce, tomato slices, grilled chicken slices, bell pepper and red onion. Drizzle remaining 1 tablespoon mayonnaise and 1 tablespoon special spicy sauce over the chicken and vegetables. Top with edam cheese (sliced or shredded). Close sandwich and press gently. Cut into portions and serve immediately.

Special Spicy Sauce

In a small bowl combine the finely chopped chipotle in adobo, hot sauce, lime juice, 2 tablespoons mayonnaise, honey, minced garlic and 1/8 tsp salt. Whisk until smooth and taste; adjust heat or sweetness as desired. Refrigerate until ready to use. Yields ~5 tablespoons; use 3 tablespoons for the sandwich and reserve the rest.