Chicken Sandwich Recipe

Prepare the chicken

Pound each chicken breast to an even thickness (~1/2 inch) using a meat mallet or heavy pan. Pat dry with paper towels.

In a small bowl combine kosher salt (1 tsp), black pepper (1/2 tsp), garlic powder (1/2 tsp), and smoked paprika (1/2 tsp). Rub the olive oil (1 tbs) over both sides of the chicken breasts, then evenly sprinkle the spice mix onto both sides and rub it in.

Preheat a grill pan or outdoor grill to medium-high (about 400°F / 200°C). Oil the grates or pan lightly to prevent sticking.

Grill the chicken 4–6 minutes per side (time depends on thickness) until internal temperature reaches 165°F (74°C). Avoid moving the chicken too much so grill marks form. When the chicken has about 1–2 minutes left, place a slice of swiss cheese on each breast to melt; cover the grill or pan briefly if possible to help melting.

Remove chicken from the grill and let rest on a cutting board for 5 minutes before assembling (this keeps juices inside).

Toast the buns

While chicken rests, spread softened butter (1 tbs) on the cut sides of the buns. Toast the buns cut-side down in a skillet over medium heat or on the grill for 1–2 minutes until golden and crisp.

Assemble the sandwiches: spread about 1 1/2 tablespoons of chipotle aioli (see aioli section) on the bottom bun. Place the grilled chicken with melted swiss on top, then add shredded lettuce (1/2 cup per sandwich) and 4 dill pickle slices. Add another 1/2 tablespoon aioli to the top bun if desired, then close the sandwich and serve immediately.

In a small bowl combine mayonnaise (1/2 cup), finely chopped chipotle in adobo (1 tsp) and 1/2 tsp adobo sauce, lime juice (1 tbs), honey (1/2 tsp), salt (1/4 tsp) and black pepper (1/8 tsp).

Whisk until smooth and taste; adjust heat or acidity as desired by adding more chopped chipotle or a squeeze more lime. Chill for at least 10 minutes to let flavors meld. Keep refrigerated until use.

Preheat oven to 425°F (220°C) if making oven fries. If frying, heat vegetable oil in a deep skillet or pot to 350°F (175°C).

Scrub potatoes well (peeling optional). Cut each potato into 1/4- to 1/2-inch sticks. Pat the cut potatoes very dry with towels—this helps them crisp.

For oven fries: toss potato sticks with 2 tablespoons oil, kosher salt (3/4 tsp), black pepper (1/4 tsp) and optional garlic powder (1/4 tsp). Spread in a single layer on a baking sheet lined with parchment and bake 25–30 minutes, flipping halfway, until golden and crisp. For frying: working in batches, fry potatoes 3–5 minutes until light golden, remove and drain on paper towels, then fry a second time 1–2 minutes until deep golden and crisp. Drain and immediately season with salt and pepper.

Serve fries hot alongside the chicken sandwiches.