Roasted Chicken Sandwich with Poblanos & Chipotle Mayo
So I was craving a really delicious and hearty sandwich. I had these sourdough baguettes in my freezer from my trip to Napa, so they went to perfect use. I have to say this was so much more delicious then going out to a restaurant and ordering a grilled chicken sandwich. Super simple to make and assemble.
Sourdough bread Provolone Cheese Poblano Peppers Chicken breasts w/ skin and bone in Reduced fat mayo Chipotle peppers in adobo Olive oil Garlic salt Pepper Directions:
Preheat the oven to broil and place the poblanos on a foil lined baking sheet and roast for about 10 minutes on each side (until the skins are bubbly). Remove the peppers from the oven and place in a sealed ziploc bag for about 30 minutes. Remove the skins from the peppers and run under cold water. This will help remove any remaining skin and rinse away the seeds on the inside of the pepper.
Preheat the oven to 375. Drizzle some olive oil over the chicken breasts and season with the garlic salt and pepper. Place in the oven and roast for about 30-35 minutes, until the skin is nice and brown and crisp. Make sure the oven grate is close to the heat. When the chicken is done remove and let cool for about 15 minutes and toast the bread in the oven for about 12 minutes.
Cut the chicken into nice thin pieces and layer on the bottom portion of the bun that has 1T. of chipotle mayo topped with poblano peppers on it. Top the chicken with the provolone cheese. Spread about 1T. of mayo on the top bun and cut in half. Hope you enjoy!!