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.

J. Kenji Lopez-Alt
This Story Originally Appeared On sunset.com

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Thomas J. Story

Recipe Summary

total:
25 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Source

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

Nutrition Facts

540 calories; calories from fat 40%; protein 29g; fat 24.8g; saturated fat 4.5g; carbohydrates 52.8g; fiber 2.3g; sodium 1011mg; cholesterol 50mg.
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