My Lady Recipe

Marinate the chicken

In a bowl combine 1 cup buttermilk, 1 tsp minced garlic, 1 tsp kosher salt, 1 tsp freshly ground black pepper and 1/2 tsp smoked paprika. Submerge the 3 large chicken tenders in the mixture, cover and refrigerate for at least 1 hour and up to overnight. This tenderizes and seasons the meat.

Preheat and oil

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Brush the grill grates or pan with 1 tablespoon olive oil to prevent sticking.

Grill the tenders

Remove tenders from marinade, letting excess drip off. Season lightly with additional salt and pepper if desired. Grill the tenders 3–4 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and a nice char develops. Transfer to a resting plate.

Melt the mozzarella

While tenders rest, place mozzarella (about 1/2 cup sliced or shredded) on top of each hot tender and tent loosely with foil for 1–2 minutes to melt slightly. Alternatively, put them briefly on the grill covered to soften the cheese.

Prepare vegetables: wash and dry lettuce; slice tomato into 4–6 thin slices; thinly slice 1 jalapeño into rings.

Sauté jalapeños

Heat 1 teaspoon olive oil in a small skillet over medium heat. Add the sliced jalapeños and a pinch of salt. Sauté 1–2 minutes until they soften and take on a little color but remain slightly crisp. Remove from heat and set aside.

Make quick guacamole: halved the avocado and scoop flesh into a small bowl. Mash with a fork to your preferred texture. Stir in 1 tablespoon fresh lime juice, 1 teaspoon finely diced red onion, 1 tablespoon chopped cilantro, and 1/2 teaspoon minced jalapeño (optional). Season with salt and pepper to taste. Keep chilled until assembly.

Make the aïoli: in a small bowl combine 1/4 cup mayonnaise, 1 teaspoon minced chipotle in adobo (adjust to heat preference), 1 teaspoon lime juice, 1/2 teaspoon grated garlic and 1/4 teaspoon smoked paprika. Whisk until smooth and taste; add a pinch of salt if needed. Refrigerate until ready to assemble.

Toast the buns: butter 2 buns lightly (about 1 teaspoon butter total) and toast on the hot grill or in a skillet until golden, about 1 minute per side.

Build the sandwich: spread a generous tablespoon of chipotle aïoli on the bottom bun. Place a handful of lettuce, then a couple of tomato slices. Set the hot mozzarella-topped grilled chicken tenders (all 3 tenders can be layered across) on top of the tomato. Spoon 2–3 tablespoons of guacamole over the chicken, then arrange the sautéed jalapeño slices on top for brightness and heat.

Finish and serve: spread a little more aïoli on the top bun if desired, close the sandwich and slice in half. Serve immediately while chicken and cheese are warm.