Protein-packed dishes are having a moment. With 45 grams of protein, this Yucatan Grilled Chicken Sandwich is an ideal way to add the protein-forward options consumers crave to your restaurant’s menu.
Recipe created by Chop Bar, Oakland, Calif.; recipe and photo courtesy of California Milk Advisory Board
Makes 24 sandwiches
The Sandwich:
1½ c. mayonnaise
12 boneless skinless chicken breasts
Kosher salt
24 torpedo or other long rolls, sliced in half lengthwise
Real California unsalted butter, at room temperature
6 tomatoes, sliced
6 avocados, sliced
3 c. crumbled Real California queso fresco (cheese)
The Marinade:
4 Serrano chiles, stem removed
4 small shallots, peeled
4 garlic cloves, peeled
¼ c. achiote paste
1 T. plus 1 t. cumin
1 T. plus 1 t. ground ancho chile
1 T. plus 1 t. ground chipotle chile
1⅓ c. freshly squeezed orange juice
¼ c. plus 2 T. freshly squeezed lime juice
½ c. rice bran oil or other neutral oil
To make the marinade, finely chop the serranos, shallots, and garlic in a robotcoupe or food processor. Add the remaining ingredients and process to combine.
Stir 1 tablespoon plus 1 teaspoon of the marinade into the mayonnaise. Refrigerate until ready to use.
Coat the chicken breasts in the remaining marinade and let sit at room temperature for at least 30 minutes or refrigerate for up to 4 hours. Let come to room temperature before grilling. Wipe away any excess marinade and season with salt.
Grill the chicken over direct medium heat for 8 to 12 minutes, turning and rotating the chicken a few times. Spread butter on all of the cut sides of the rolls, and grill, cut side down for 1 to 2 minutes, or until well marked.
Spread mayonnaise on both sides of the roll and assemble the sandwich layering chicken, tomato, and avocado slices. Sprinkle with the queso fresco.