Ingredients:

  • 1 lb boneless, skinless chicken breasts
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp kosher salt
  • 2 tbsp neutral oil
  • 1/2 cup real mayonnaise
  • 1 tbsp chipotle peppers in adobo
  • 1 tbsp fresh lime juice
  • 4 bolillo or telera rolls
  • 1 cup refried beans
  • 1 large avocado
  • 1 cup iceberg lettuce, shredded
  • 1 large Roma tomato, sliced
  • 1/4 cup pickled jalapeños
  • 1/2 cup queso fresco

Instructions:

  1. Mix 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/2 tsp kosher salt in a small bowl. Rub this mixture aggressively into your 1 lb boneless, skinless chicken breasts.
  2. Heat 2 tbsp neutral oil in a large skillet over medium high heat until the oil shimmers and barely wisps smoke. Add the chicken and cook for 6-7 minutes per side. Precision Checkpoint: Pull the chicken when the internal temperature hits exactly 165°F.
  3. Whisk 1/2 cup real mayonnaise, 1 tbsp chipotle peppers in adobo, and 1 tbsp fresh lime juice until velvety.
  4. Slice your 4 bolillo or telera rolls lengthwise. Place them cut side down in the same pan used for the chicken until the edges are golden and the surface is crackling. This should take about 2 minutes.
  5. Warm 1 cup refried beans and spread a generous 1/4 cup onto the bottom half of each toasted roll.
  6. Slice the cooked chicken breasts into thin strips against the grain. Pile the chicken directly onto the bean layer.
  7. Slice 1 large avocado and fan the slices over the chicken. Season the avocado with a tiny pinch of salt to make the flavor pop.
  8. Add a layer of 1 cup shredded iceberg lettuce followed by slices of 1 large Roma tomato. Top with 1/4 cup pickled jalapeños and a crumble of 1/2 cup queso fresco.
  9. Spread the chipotle crema on the top half of the roll and press it firmly onto the sandwich. Precision Checkpoint: Let the sandwich sit for 60 seconds before slicing to let the flavors meld.