The El Camino Chicken Sandwich

Chef Jeffery Babb from High Fives in Dallas helps Good Day celebrate National Sandwich Day. He makes a spicy chicken sandwich that he calls the El Camino.
 

Guajillo Marinated Chicken Sandwich (The El Camino) 

For Chicken Breast Marinade:
3 tbsp salt
2 tbsp cumin
3 cloves of garlic grated
¼ c white vinegar
1 tsp paprika
Turn½ cup guajillo pepper puree 
5lbs chicken breast

Toast peppers in a hot skillet for 10 seconds on each side and remove them to a pot of water. Place a cover on the pot and bring to a boil, then turn off heat and let set for 20 minutes. Place peppers in a blender and add about 2 cups of the water it was cooked in. Puree the peppers until smooth. Keep mixture in blender and add cumin, vinegar, garlic and salt. Blend once more to combine. Place trimmed chicken breast in a 1 gallon ziploc bag. Pour mixture into ziploc bag with chicken and massage well. Let marinate for at least an hour and up to overnight.

To Cook Chicken Breast:
5lbs marinated chicken breast
2 Tbsp veg. cooking oil
1 large skillet
1 baking sheet

Turn on oven to 375F.  Place a large skillet on medium heat and add oil. While pan is heating, remove chicken breast and dab off any extra marinade, while keeping most of it on the chicken.  Sear the chicken breast in batches on both sides and remove to sheet tray.  Place sheet tray in oven for about 25 minutes, or until chicken breast is cooked all the way through.

Cilantro Jalapeno Sauce:
3 whole jalapeños chopped
1 cup cilantro 
2 cloves garlic
1/2 cup mayonnaise 
1/4 cup sour cream 
2 teaspoons lime juice
1 teaspoon distilled white vinegar
1/4 cup extra-virgin olive oil 
2 tsp Salt 

Place jalapenos, cilantro, garlic, mayo, sour cream, lime juice salt and vinegar in blender and turn on medium high. Once mixture starts to combine, drizzle in olive oil in slowly until it combines. Sauce will thicken up in fridge.

Pickled Red Onions:
2 cups water
1 cup vinegar
1 cup sugar
1 red onion

In a sauce pan, add water, vinegar and sugar. Bring mixture to a boil. While liquid is cooking, cut onion into thin half moon rounds. Place onion into a large jar or container (something that can hold at least 4 cups) Pour boiling mixture over onions. Let it cool to room temperature

Sandwich Assembly:
1 burger bun
1/2 avocado
2 tbsp cilantro jalapeno sauce
1 cooked and marinated chicken breast 
1tbsp butter
1 tbsp pickled red onion

Place butter in a pan and melt over medium heat.  Toast the hamburger bun and then remove from heat.  On bottom of bun, and 1 sliced half of an avocado.  Placed warmed and cooked chicken breast on top of avocado, then add pickled onions on top.  Drizzle cilantro jalapeno sauce on top of chicken, close with top bun. 

LINK: highfivesdallas.com

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