Reina Pepiada Recipe

Poach the chicken

Place the chicken breasts into a medium saucepan and add the water or chicken broth so the chicken is just covered (about 3–4 cups). Add the bay leaf, garlic clove (smashed), 1 tsp kosher salt, and 1/2 tsp black pepper. Bring to a gentle simmer over medium heat, then reduce heat to low, cover, and poach for 12–15 minutes, until an instant-read thermometer inserted into the thickest part reads 160–165°F (71–74°C). Remove from heat and let rest in the hot liquid for 5 minutes.

Transfer chicken to a cutting board, discard bay leaf and garlic. Use two forks or your hands to shred the chicken into bite-sized pieces. Measure approximately 2 cups shredded chicken; if you have more, adjust mayonnaise accordingly.

Prepare the avocado-mayo dressing

Halve the avocado, remove the pit, and scoop the flesh into a medium bowl. Mash lightly with a fork so some small chunks remain (for texture). Add 1/2 cup mayonnaise, 1 tbsp fresh lime juice, 2 tbsp finely minced red onion, 1 tbsp chopped cilantro, and 1/4 tsp ground cumin. Stir until mostly combined. Taste and season with salt and pepper to taste (start with 1/4 tsp salt).

Fold the shredded chicken into the avocado-mayo mixture until evenly coated. Adjust seasoning: add more lime juice, salt, or a splash of hot sauce if desired. Chill for 10–15 minutes if you prefer a cooler filling, or use immediately.

Prepare rolls: slice each roll horizontally. If you like, lightly butter cut sides (about 1/2 tsp per cut side) and toast in a skillet over medium heat or under a broiler until golden and slightly crisp, 1–2 minutes per side.

Divide the shredded chicken-avocado mixture among the 4 rolls (about 1/2 cup to 3/4 cup per sandwich depending on roll size). Top the chicken mixture with about 1 oz (25–30 g) of Gouda per sandwich. If you prefer the cheese melted, place assembled open sandwiches under a broiler or in a hot oven (425°F/220°C) for 1–2 minutes until cheese softens and begins to melt — watch closely to prevent burning.

Close the sandwiches, press gently, and slice in half. Serve immediately with optional lime wedges on the side.