Chicken Sandwiches with Chiles, Cheese and Romaine Slaw

Name: Chicken Sandwiches with Chiles, Cheese and Romaine Slaw
Yield: 4 servings
Ingredients: 1 4 large dried guajillo chiles or dried New Mexico chiles, stemmed, seeded; 1 5 tablespoons olive oil, divided; 1 4 skinless boneless chicken breast halves; 1 3 cups thinly sliced romaine hearts; 1 1 cup thinly sliced red onion; 1 1 7-ounce can pickled sliced jalapeños (jalapeños en escabèche), drained, 1/4 cup juice reserved; 1 4 6- to 7-inch-long French baguette pieces, halved horizontally, toasted; 1 8 ounces Cotija or feta cheese; 1 sliced

From the kitchen of Carly

Smoky guajillo chile sauce coats tender chicken tucked into toasted baguettes with cool romaine slaw, pickled jalapeños, and crumbly Cotija cheese. Spicy, creamy, crunchy, the perfect handheld sandwich that balances heat with bright acidity and rich cheese.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

14 large dried guajillo chiles or dried New Mexico chiles, stemmed, seeded
15 tablespoons olive oil, divided
14 skinless boneless chicken breast halves
13 cups thinly sliced romaine hearts
11 cup thinly sliced red onion
11 7-ounce can pickled sliced jalapeños (jalapeños en escabèche), drained, 1/4 cup juice reserved
14 6- to 7-inch-long French baguette pieces, halved horizontally, toasted
18 ounces Cotija or feta cheese
1sliced

Instructions

Place guajillo chiles in medium saucepan; add enough water to cover generously and bring to boil. Reduce heat and simmer until soft, about 15 minutes. Drain; reserve cooking liquid. Place chiles in processor; add 1/4 cup reserved cooking liquid and 4 tablespoons oil and puree until smooth. Transfer chile sauce to bowl; season with salt and pepper.
Reserve 6 tablespoons chile sauce for sandwiches. Brush remaining sauce all over chicken; sprinkle with salt and pepper. Heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat. Add chicken and cook until cooked through, 6 to 7 minutes per side. Let chicken rest 5 minutes, then slice thinly crosswise.
Mix lettuce, onion, and jalape&nitilde;os in medium bowl; add 1/4 cup reserved jalape&nitilde;o juice to slaw and toss. Spread reserved chile sauce over cut sides of bread. Top bottom halves with chicken, then cheese, then some slaw. Cover with top halves of bread and serve with remaining slaw alongside.