Photo: Thomas J. Story
Total Time
25 Mins
Serves 4

J. Kenji López-Alt, managing culinary director of 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.

How to Make It

Step 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.

Step 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.

Step 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).

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