Mexican Telera Sandwich

Total Time:
40 min
Prep:
15 min
Cook:
25 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 cup mayonnaise
  • 2 canned chipotle chiles in adobo sauce
  • 4 Mexican-style soft rolls (called Telera), split in half (see note)
  • Grilled Chicken, recipe follows
  • 4 plum tomatoes, cut into 20 thin slices
  • 1 Hass avocado, peeled, seeded, and cut into 16 thin slices
  • 8 thin slices pepper Jack cheese (about 8 ounces)
  • Grilled Chicken:
  • 1/4 cup lemon juice
  • 1 clove garlic, crushed
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1/2 cup olive oil
  • 4 skinless, boneless chicken breast halves (about 4 ounces each)
Directions

Preheat oven to 350 degrees F.

Place the mayonnaise and chipotle chiles in a food processor and blend until smooth. Generously spread the cut sides of the rolls with the chipotle mayonnaise. Cover the bottom half of each roll with 1 thinly sliced chicken breast, overlapping the slices. Top each portion of chicken with 5 slices of tomato and 4 slices of avocado. Cover with 2 slices of cheese.

Place assembled sandwiches open faced on a sheet pan and bake until cheese is melted, about 8 minutes. Cover the sandwiches, slice in half and serve immediately.

Grilled Chicken:

In a large bowl, whisk together the lemon juice, garlic, salt, and paprika. While whisking, drizzle in the oil until incorporated. Add the chicken, cover, and marinate in the refrigerator for at least 8 hours and up to overnight.

Preheat a stovetop grill pan until hot. Grill the chicken, turning once, until well marked and cooked through, about 15 to 20 minutes. When cool enough to handle, slice very thin and make the sandwiches.

Note: Telera refers to a Mexican bread similar to a French roll with a scored and flour-dusted crust. It can be found in Mexican markets, where they're used to make sandwiches called tortas.


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    9 Reviews
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    I don't give out many 5 star reviews, but this sandwich is delicious.
    Chicken had marinaded over night. It was very flavorful and moist. Easy to slice extra thin. Next time I will put less chipotles in the mayo The family said they would like it again. I agree with the others the avocado and tomato are a must to get the full flavor and texture.
    This was an excellent and simple sandwich. Lots of flavor, and nice textures. My husband was skeptical, not familiar with the name, seeing avocado slices, but he loved it. Definitely a repeat.
    This is a very tasty sandwich and has become one of our new favorites!! I used even more chipotles in adobo in the mayo because we really like spicy food. I had another the next day for lunch but didn't have any more avocado and it was still just as good.
    Definately watch the Chipotle - that and the Jack cheese make it a very spicy sandwich. I make this for poker night using a large rectangle focacia bread and a pre-roasted lemon herb chicken to make it quick and easy.
    I've made this a few times, and absolutely love it. It makes a healthy, delicious, summertime meal. The marinade imparts a lot of flavor into the chicken (though I highly recommend an overnight marinade). I'm not particularly fond of mayonnaise, and have had great luck substituting mexican crema, sour cream, or even plain yogurt cheese. Thanks for the recipe!
    very good and worth making. Me and my husband love this sandwich.
    These sandwiches are so delicious! The spicey mayo is key, and the avacado and tomato and pepperjack add so much flavor and texture. Definatley a favorite!
    A little time consumings for the first time but well worth the wait. I would use only one chipotle pepper instead of two. A little on the spicy side.
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