Chicken Sandwich With Ancho Chili Mayonnaise Recipes

CHICKEN SANDWICH WITH ANCHO CHILI MAYONNAISE

Steps:

• Soak chiles in hot water to cover overnight; drain chilies, stem and seed.
• Transfer to processor or blender.
• Add onion,garlic and vinegar and mix until smooth, stopping to scrape down sides of bowl.
• With machine running, add oil through feed tube.
• Season ancho paste with lime juice and salt to taste.
• (Can be prepared 2 weeks ahead, covered and refrigerated.).
• Place shredded chicken in a medium bowl; blend paste with enough mayonnaise to coat chicken well and mix with chicken.
• Cut rolls in half; hollow out each half.
• Toast until crisp and butter well.
• Set 2 halves on each plate, top with chicken salad, garnish with cilantro sprig and serve.

ANCHO MAYO

Steps:

• Toast 2 seeded dried ancho chiles in a skillet, 1 minute; soak in 1/2 cup hot water until soft, 20 minutes. Puree the chiles and liquid with 2 tablespoons toasted almonds, the juice of 1 orange, 1 tablespoon honey and 3 tablespoons mayonnaise until smooth.

ANCHO CHILE MAYONNAISE

Steps:

• In a small bowl, combine the chiles julienne and the vinegar and leave to soak for 1 hour. Meanwhile, in a small heavy skillet heat the oil over medium heat. Add the onion and saute, stirring occasionally, for 6 to 7 minutes, or until translucent. Add the garlic and the cumin and cook for about 2 minutes more, until the garlic has released its aroma. Remove from the heat and cool to room temperature. In a large bowl, combine the vinegar and chile mixture, the salt, pepper, and egg yolks. With a balloon whisk, whisk together until completely smooth, then continue whisking as you drizzle in the olive oil, very slowly at first, whisking until all the oil is absorbed and the mayonnaise is emulsified. Transfer to a bowl and stir in the onion-garlic mixture. Cover and refrigerate if not using right away, for up to 1 week.

CHICKEN SANDWICH WITH CHIPOTLE MAYONNAISE

Steps:

• Wash and pat dry the chicken. Place each breast between two sheets of clear plastic wrap and pound until about 1/8" thick. They should flatten out to the point where you can cut each in half when cooked to make two sandwiches. Place on plate and season with 1 tablespoons of the Creole/Cajun seasoning. Set aside.
• Heat a skillet over medium high heat and add 2 of the 4 tablespoons of butter. Add the onions, peppers and the remaining tablespoon of seasoning mix and sauté until onions are caramelized. Remove vegetable mixture and set aside. Add remaining butter to the skillet and sauté the chicken breast until cooked through, turning once. This may need to be done in batches.
• To make chipotle mayonnaise, mix all mayonnaise ingredients together.
• To assemble, spread chipotle mayonnaise mixture on both inner sides of the toasted buns then layer within the cooked chicken, sautéed onions and red bell peppers.

FRIED CHICKEN SANDWICH WITH SPICY MAYONNAISE

Steps:

• Pour the kefir, or buttermilk, or yogurt into a small dish and stir in the ½ teaspoon of hot smoked paprika, ½ teaspoon of salt, lemon juice, Dijon mustard, and maple syrup. Peel the garlic and mince or grate it in, too. Give a good stir, then add the chicken thigh and turn it in the marinade to make sure it's well coated. Cover the dish, then leave for at least 4 hours or up to 2 days in the fridge. (If you simply cannot wait that long, leave the chicken in its marinade out on the kitchen countertop for 20-40 minutes.)
• Take the chicken, in its marinade, out of the fridge in good time to get to room temperature before you start to cook it.
• Mix the flour with the remaining ¼ teaspoon each of hot smoked paprika and salt in a shallow dish. Lift the chicken out of the marinade, but don't try and shake it off. Dredge both sides of the chicken in the seasoned flour, then dip briefly back into the marinade and dredge again. This double-dredging is essential to get a thick, shaggy coating. You can leave the coated chicken in the flour dish until you fry.
• Mix the garlic mayonnaise with the Chili Crisp oil and honey, and spread both pieces of a split burger bun (or a couple of slices of bread) with it. Put a plate lined with paper towels by (but not dangerously near) the stove, if you want to get rid of any excess fat once the chicken's cooked.
• Pour enough oil into your chosen pan to come about 1½ inches up the sides. Heat until a small piece of bread becomes golden and crisp almost instantly; if you want to be precise, and have a food thermometer, then you want the fat to be at 375ºF when the chicken goes in (and about 350ºF as it cooks).
• Using tongs, gently lower the chicken thigh into the hot oil, and cook for 3-4 minutes on each side, by which time the coating should be deep gold and very crisp and the chicken completely cooked through. Remove to the waiting paper-lined plate, remembering to take the pan of oil off the heat, and leave to stand for a couple of minutes while you shred some iceberg lettuce and get out your pickles. Put a handful of shredded lettuce on top of the mayo on the bottom slice, top with the fried chicken, add kimchi, pink-pickled onions and any other pickles you want. Scatter with a bit more lettuce and squidge on the top of the bun or second slice of bread. Go in cautiously: I have more than once burned my mouth.

ROASTED CHICKEN SANDWICHES WITH JACK CHEESE AND CHILI MAYONNAISE

Steps:

• Mix mayonnaise, garlic and chipotle chilies in medium bowl. Season with salt and pepper. Transfer to serving bowl.
• Char bell peppers over gas flame or in broiler until blackened on all sides. Place in bag; let stand 10 minutes. Peel; seed. Cut into 1-inch-wide strips. (Mayonnaise and peppers can be prepared 1 day ahead. Cover separately; refrigerate.) Arrange peppers on platter with greens and tomatoes.
• Preheat oven to 400°F. Lightly oil heavy large baking sheet. Place chicken on baking sheet. Brush chicken with oil. Sprinkle with salt and pepper. Bake until cooked through, about 10 minutes. Transfer chicken to cutting board. Cut crosswise into 1/2-inch-wide slices, keeping slices of each breast together. Return chicken to baking sheet. Top with cheese. Bake until cheese melts, about 2 minutes.
• Transfer chicken to platter and serve with bread, mayonnaise, roasted bell peppers, mixed greens and tomatoes.