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Chipotle Chicken Sandwich Recipe

Recipe by: Chris Elmore

"This chicken sandwich has a nice kick to it!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook30 m
  • Ready In45 m
  • 1Heat olive oil in a large skillet over medium heat and pan-fry chicken breasts until browned and no longer pink inside, about 10 minutes per side.
  • 2Sprinkle chicken breasts with red wine vinegar, lime juice, sugar, salt, black pepper, 1 chopped green onion, garlic, and oregano; pan-fry until green onion is soft, an additional 5 minutes per side. Transfer chicken breasts to a plate and keep warm.
  • 3Place light mayonnaise and chipotle pepper into a blender and blend until smooth. Transfer to a bowl and stir in 1 1/2 tablespoon of chopped green onion and sweet pickle relish.
  • 4Toast sourdough bread slices.
  • 5Layer 4 bread slices each with 1/4 cup of lettuce, a chicken breast, and 1 mozzarella cheese slice. Spread remaining slices with chipotle mayonnaise and place on top to make sandwiches. Serve while still warm.
Ingredients
  • 4 servings
  • 451 cals
  • 2 teaspoons olive oil
  • 4 skinless, boneless chicken breast halves
  • 1 tablespoon red wine vinegar
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon white sugar
  • salt and ground black pepper to taste
  • 1 green onion, chopped
  • 1 clove garlic, minced
  • 1/2 teaspoon dried oregano
  • 1/3 cup light mayonnaise
  • 1 tablespoon canned chipotle peppers in adobo sauce, seeded and minced
  • 1 1/2 tablespoons chopped green onion
  • 1 1/2 tablespoons sweet pickle relish
  • 8 slices sourdough bread
  • 4 slices mozzarella cheese
  • 1 cup torn lettuce
Nutrition

Amount per serving ( 5 total)

  • Calories:
    451
    23%
  • Fat:
    17.3
    27%
  • Carbs:
    35.2
    11%
  • Protein:
    37.7
    75%
  • Cholesterol:
    92
    31%

Based on a 2,000 calorie diet

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