Fresh Recipes | Southwestern Chicken Sandwiches

by on March 1, 2012

Fresh Recipes | Southwestern Chicken Sandwiches

We finally got rain on the central coast this week. Not too much or for too long, but rain is rain I suppose! As much as I love the rain, it definitely brings out the lazy side of me. I’m much more likely to put my sweats on and curl up on the couch with my book or computer than I am to go for a run. Since I don’t have a gym membership anymore, I usually blame my laziness on not wanting to get wet (god forbid!), but I have a¬†teensy¬†feeling that the outcome might be the same even if I could exercise in doors. C’est la vie, I suppose!

These sandwiches are great for those lazy, rainy days. Who doesn’t love warm comfort food when it’s cold and wet outside? Plus, they’re simple to make/assemble, so you’ll have more time to sit on the coucha win, win in my book!

Here’s what’s on the inside:

1. Chipotle chicken–can’t seem to kick this trend!

2. Homemade refried black beans–a canned version would do just as well.

3. Avocado. Lots and lots of avocado.

4. Chipotle ketchup. Jeff’s idea of course!

5. Havarti cheese–I picked up the best block of this at Costco last week, I think I’m in love!

6. Ranch dressing. Enough said.

Hopefully it clears up tomorrow because I’ll need to exercise after this!

Fresh Recipes | Southwestern Chicken Sandwiches

Southwestern Chicken Sandwiches

Makes 2 small sandwiches

Print recipe!


4 french bread slices

1 breast chicken

1/2 cup olive oil

1 tablespoon agave syrup

2 chipotles in adobo + 1/2 chipotle for ketchup

4 cloves garlic

1 tablespoon white vinegar + 1 teaspoon for ketchup

1 teaspoon salt + 1/2 teaspoon for ketchup

1/2 teaspoon black pepper + 1/2 teaspoon for ketchup

1 teaspoon cumin seeds, toasted

3 tablespoons ketchup

1 avocado

4 tablespoons ranch dressing

4 slices havarti cheese

1/2 cup refried black beans


About an hour before cooking, place chicken in a large plastic bag with enough water to cover completely to create brine. Add salt and refridgerate for at least 1 hour.

Remove chicken from brining solution and dry. Cut in half and set aside.

Combine olive oil, agave syrup, chipotles in adobo, garlic, white vinegar, salt, pepper, and cumin seeds in food processor and pulse 4-5 times to create sauce for the chicken.

Place both chicken and sauce in a bag and let marinate for at least 2 hours, preferably overnight.

Remove chicken from marinade and grill until cooked all the way through, about 5 minutes per side.

Make chipotle ketchup by combining ketchup, chipotles in adobo, white vinegar, salt, and pepper.

Assemble sandwiches by scooping 1/2 of an avocado onto each sandwich with 1/2 of the beans, chicken, havarti, ketchup, and ranch.


Time: 3 1/2 hours (with brining/marinade time)

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