This is quite possibly the best sandwich I've ever made.
Grilled Chicken Sandwich with Chipotle Crema
slightly adapted from a Guy Fieri recipe
1 small envelope achiote seasoning (sold in a box of 8 or so; one brand is Goya, found in the intl. food section)
1/2 tsp garlic powder
2 limes (1/2 of one will be used for Chipotle Crema, below)
1 Tbsp paprika
1 tsp cumin
1/4 tsp cayenne
1/2 tsp kosher salt
4 Tbsp olive oil (+ additional)
4 boneless, skinless chicken breast halves
8 ciabatta rolls (or 1 loaf ciabatta bread, cut into 8 pieces)
roma tomatoes, sliced
1/4 cup crumbled queso fresco
-Combine the achiote seasoning, garlic powder, juice of 1 lime, paprika, cumin, cayenne, salt, and 4 Tbsp olive oil to make the marinade.
-Cut each chicken breast in half horizontally; place in a ziploc bag, and pour the marinade on top. Close the bag, massage the marinade into the chicken breasts, and refrigerate for 30 minutes.
-Heat grill to high. Using tongs, wipe grill with oil-blotted paper towel. Grill chicken 3-4 minutes per side until well-marked. Transfer to a plate and drizzle with juice from 1/2 a lime.
-Cut buns (or bread pieces) in half. Drizzle cut sides with olive oil, and grill 1 minute. Turn and grill 30 more seconds.
-Slather buns with Crema (recipe below). Press crumbled cheese into crema so it sticks. Layer bun with chicken, tomato, and avocado.
1/4 cup sour cream
1 Tbsp sauce from a can of chipotles in adobo
juice of 1/2 a lime (from limes used in recipe above)
1/2 - 1 tsp honey
-Mix, and refrigerate until ready to use. Would also be great as a veggie dip!