Hot Lap Sandwich
Ingredients
Instructions
- Special equipment: an immersion blender
- For the chicken breasts: Preheat the oven to 350 degrees F. Combine the Bloody Mary mix, Worcestershire sauce, butter and chipotle peppers in adobo sauce in a 13-by-9-by-2-inch baking pan and blend until smooth with an immersion blender.
- Add the chicken and toss to coat.
- Sprinkle evenly with the fish and taco seasonings and pour the lime juice on top.
- Cook, uncovered, until the chicken starts to fall apart, about 1 hour.
- When the chicken is cool enough to handle, shred it and return it to the cooking liquid so it is absorbed by the meat.
- For the jalapeno-cilantro crema: Add the mayonnaise, sour cream, garlic, lime juice, olive oil, onion powder, pepper, salt, cilantro and jalapenos to a 4-quart food storage container and blend until smooth with an immersion blender.
- Cover and refrigerate until needed.
- For serving: Split the ciabatta rolls, brush the insides with some olive oil and toast on a heated skillet or griddle until crisp and light brown, 1 to 2 minutes.
- Preheat the broiler.
- On a baking sheet, place 8 ounces chicken on the bottom of each roll.
- Top each with some of the mozzarella.
- Broil until the cheese melts and bubbles, about 1 minute.
- Spoon some of the jalapeno-cilantro crema on top of the chicken and top with the other halves of the rolls.
Nutrition & Diet Analysis (per serving)
1317
kcal
66% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).