Toasted Pueblo Chile Chicken Sandwich Recipe

This sandwich is an absolute revelation, you guys! The fusion of roasted Pueblo chiles and gooey Monterey Jack cheese with juicy chicken on crispy sourdough is basically the lunch of my dreams.

Treat yourself to my Toasted Pueblo Chile Chicken Sandwich, where I think the succulent chicken, when combined with the flavorful roasted Pueblo chiles, makes an irresistible mouthful. I love how the creamy mayonnaise, the tangy Dijon mustard, and the gooey Monterey Jack cheese take this sandwich to the next level—all on perfectly grilled sourdough.

Toasted Pueblo Chile Chicken Sandwich Recipe Ingredients

• Chicken Breasts: High in protein, low in fat, lean meat.
• Pueblo Chiles: Rich in vitamins A and C, adds smoky flavor.
• Sourdough Bread: Source of carbohydrates, tangy taste, good texture.
• Mayonnaise: Adds creaminess, made with eggs and oil.
• Dijon Mustard: Provides a tangy kick, low in calories.
• Monterey Jack Cheese: Creamy texture, mild flavor, source of calcium.

Toasted Pueblo Chile Chicken Sandwich Recipe Ingredient Quantities

• 2 boneless, skinless chicken breasts
• 2 Pueblo chiles, roasted and peeled
• 4 slices of sourdough bread
• 4 tablespoons mayonnaise
• 2 tablespoons Dijon mustard
• 4 slices of Monterey Jack cheese
• 1 tablespoon olive oil
• Salt and pepper to taste
• Butter for grilling
• Optional: lettuce and tomato slices

How to Make this Toasted Pueblo Chile Chicken Sandwich Recipe

1. Start by salting and peppering both sides of the chicken breasts.

2. Warm olive oil in a skillet over medium-high heat. Place the chicken breasts in the skillet and fry for about 6-7 minutes on each side, or until the meat is no longer pink and the juices run clear. Remove the skillet from the heat. Let the chicken rest for a few minutes before slicing thinly.

3. In a small bowl, blend the mayonnaise and Dijon mustard until completely integrated.

4. Spread the mayonnaise mixture uniformly on one side of each slice of sourdough bread.

5. On each slice of bread, layer one slice of Monterey Jack cheese directly on top of the mayonnaise mixture.

6. Set two of the sliced cheese on top of the roasted Pueblo chiles.

7. Place the sliced chicken on top of the chiles, distributing equally among the two sandwiches.

8. Put another slice of Monterey Jack cheese on top of the chicken, along with any optional toppings like lettuce or tomato. Top with the remaining slices of bread.

9. Warm a skillet or griddle over medium heat and put a little butter in it.

10. Toast the sandwiches until the bread is a deep golden color and the cheese is melted, about 3-5 minutes per side. Cut in half and serve promptly. A succulent chicken, cheese, and chile sandwich is yours to enjoy!

Toasted Pueblo Chile Chicken Sandwich Recipe Equipment Needed

1. Skillet
2. Small bowl
3. Spatula
4. Cutting board
5. Knife
6. Measuring spoons
7. Spoon or small spatula (for spreading)

FAQ

• What are Pueblo chiles?Chiles Pueblo son una variedad de chile que se cultiva en la región de Colorado, conocida por su temperatura media y su fuerte y terroso sabor.
• Can I use a different type of bread?Indeed, you have the option to use any robust bread, such as ciabatta or a French baguette, instead of sourdough, in order to achieve a variety in texture.
• Is there a substitute for Monterey Jack cheese?Pepper Jack can be used for a spicier kick or mozzarella for something milder.
• Do I have to roast the Pueblo chiles myself?They can be roasted by you for a fresh taste or bought by you already roasted for the sake of convenience.
• How do I know when the chicken is cooked?The chicken is done when it achieves an internal temperature of 165°F.
• Can I add extras like lettuce and tomato?Of course! Optional yet delightful, lettuce and tomato bring a fresh, crunchy contrast to the other elements of a sandwich.
• What’s the best way to grill the sandwich?Use a frying pan or grill pan over medium heat. Add some butter for a golden, crispy texture, and cook until the cheese has melted and the bread is toasted.

Toasted Pueblo Chile Chicken Sandwich Recipe Substitutions and Variations

Chicken breasts: Substitute with boneless, skinless turkey breasts or thinly sliced tofu for a vegetarian option.
Pueblo chiles: Alternate with Anaheim or Hatch chiles.
Bread made from sourdough: Replace with ciabatta or whole-grain bread.
Monterey Jack cheese can be substituted with Pepper Jack or cheddar cheese.
Avocado oil or sunflower oil can replace olive oil.

Pro Tips

1. Roast Chiles at Home For more authentic flavor, roast the Pueblo chiles at home over an open flame until charred, then place them in a paper bag for a few minutes. This will make peeling easier and enhance their smokiness.

2. Use a Meat Thermometer To ensure that the chicken is perfectly cooked, use a meat thermometer. It should read 165°F (75°C) at the thickest part of the breast.

3. Optimize Bread Texture Before spreading the mayonnaise and mustard mixture, lightly toast the sourdough bread slices. This will prevent them from becoming soggy and will add an extra crunch to your sandwich.

4. Season the Mayo-Mustard Mix Add a pinch of smoked paprika or a dash of chipotle powder to the mayonnaise and Dijon mustard mixture for an added kick of flavor.

5. Layering Order for Melting Place a slice of cheese both above and below the chicken and chiles. This ensures that the cheese melts evenly and acts as a delicious binder for the ingredients in the sandwich.