Hangover Sandwich Recipe

Prepare & Brown

Season the chicken thighs with 0.5 tsp salt and 0.25 tsp pepper. Heat 1 tbsp vegetable oil in a medium skillet over medium-high heat. Brown the thighs 2–3 minutes per side until golden but not fully cooked. Remove and set aside.

Sauté Aromatics

In the same skillet, add the halved onion and cook 4–5 minutes until softened. Add minced garlic and cook 30 seconds until fragrant.

Simmer Tinga

Stir in 2 tbsp chopped chipotle, 1 cup crushed tomatoes, 1/2 cup chicken broth, 1/2 tsp oregano, 1/2 tsp cumin, and remaining 0.5 tsp salt. Return chicken to the pan, bring to a simmer, cover and reduce heat to low. Simmer 15–20 minutes until chicken is cooked through and tender.

Shred

Remove chicken, shred with two forks, and return shredded meat to the sauce. Simmer 2–3 minutes to meld flavor. Taste and adjust salt. Keep warm.

Cook 4 slices thick-cut bacon in a skillet over medium heat until crisp, about 8–10 minutes. Transfer bacon to a paper towel-lined plate, reserve 2 tbsp bacon fat in skillet and discard excess fat (or reserve all if desired).

Add 1/4 cup brown sugar and 2 tbsp maple syrup to the reserved 2 tbsp bacon fat in the skillet over low heat. Add 2 rosemary sprigs and gently stir until sugar dissolves and mixture simmers, 2–3 minutes. Remove from heat and stir in 1 tsp apple cider vinegar. Crumble or chop cooked bacon and stir into syrup if you want chunky syrup, or strain out solids for a smooth glaze. Keep warm.

Cook the 4 sandwich bacon slices in a separate skillet until crisp. Transfer to paper towels and keep warm. Wipe skillet, add 1 tbsp unsalted butter and melt for toasting bread and frying eggs.

In a small bowl combine 1/4 cup mayonnaise, 2 tbsp sour cream, 1 tsp hot sauce, 1 tsp lime juice, 1/4 tsp smoked paprika and 1/4 tsp salt. Whisk until smooth and refrigerate until assembly.

Heat the buttered skillet over medium. Crack 2 eggs and fry to preference (sunny-side up recommended) until whites are set and yolks slightly runny, 2–3 minutes; flip for over-easy if desired and cook an additional 20–30 seconds. Season eggs with 1/4 tsp salt and 1/8 tsp pepper. During the last 30 seconds, place a slice of cheddar on each egg to melt slightly.

Butter the cut sides of 2 brioche buns with 1 tbsp butter total. Toast in the skillet over medium heat until golden, about 1–2 minutes per side.

Spread a generous layer of house sauce on both toasted brioche halves. Pile 3/4 cup (about) warm chicken tinga on the bottom bun. Drizzle about 1–1.5 tbsp rosemary bacon syrup over the tinga. Add 2 slices crisp bacon on top of the tinga. Place the cheddar-topped fried egg over the bacon. Finish with more house sauce or a light drizzle of remaining syrup on the top bun. Close sandwich.

Serve the sandwich immediately with your chosen side: toss mixed greens with a squeeze of lemon and a pinch of salt, or serve crispy potatoes with ketchup. Provide extra rosemary bacon syrup and house sauce on the side if desired.