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Grilled Chicken Sandwiches with Creamy Jalapeño Sauce and Potato Chips

Photo: Thomas J. Story

Total time 25 mins
Yield

Serves 4

J. Kenji López-Alt, managing culinary director of SeriousEats.com and author of The Food Lab: Better Home Cooking Through Science, adapted this sandwich from recipes by his colleague Daniel Gritzer. It's an excellent way to use grilled-chicken leftovers. López-Alt chooses a soft, mild bun that lets the fillings shine and adds crunch with potato straws--an ingredient borrowed from cooks in Colombia, who put them on hot dogs (López-Alt's wife is Colombian). Seed the chile if you'd like a milder sauce.

Ingredients

  • CREAMY JALAPENO SAUCE
  • 1 large jalapeño chile, roughly chopped
  • 1 medium garlic clove
  • 1/2 cup mayonnaise
  • 2 teaspoons lime juice
  • 1/2 cup loosely packed cilantro leaves
  • Kosher salt and black pepper
  • CILANTRO SLAW
  • 1 1/2 cups finely shredded cabbage (use a handheld slicer such as a Benriner)
  • 1 small shallot, thinly sliced
  • 1/4 cup minced fresh cilantro leaves
  • 1 tablespoon olive oil
  • 2 teaspoons lime juice
  • Kosher salt and freshly ground black pepper
  • SANDWICHES
  • 4 toasted soft potato or brioche buns, halved and toasted
  • 4 slices ripe tomato
  • 4 Grilled Chicken Cutlets
  • 1 cup fried potato straws (aka potato sticks or picnic shoestring potatoes) or crushed potato chips

Nutrition Information

  • calories 540
  • caloriesfromfat 40 %
  • protein 29 g
  • fat 24.8 g
  • satfat 4.5 g
  • carbohydrate 52.8 g
  • fiber 2.3 g
  • sodium 1011 mg
  • cholesterol 50 mg

How to Make It

  1. Make sauce: Put jalapeño, garlic, mayonnaise, lime juice, and cilantro in a blender (add cilantro last). Or, put ingredients in a deep bowl or jar and use an immersion blender. Blend on high speed until completely smooth. Season to taste with salt and pepper.

  2. Make slaw: Combine cabbage, shallot, cilantro, olive oil, and lime juice in a medium bowl. Season to taste with salt and pepper and toss well.

  3. Spread 1 tbsp. sauce on each bun half. Layer bottom halves with slaw, followed by a tomato slice, a sprinkle of salt, a chicken cutlet, and a handful of potato straws. Drizzle with more sauce and add bun top. Serve immediately.

The Food Lab: Better Home Cooking Through Science (W.W. Norton & Company, 2015).