Chicken Sandwiches with Chiles, Cheese and Romaine Slaw

Name: Chicken Sandwiches with Chiles, Cheese and Romaine Slaw
Total time: 55 min
Yield: 4 servings
Ingredients: 4 whole large dried guajillo chiles or dried New Mexico chiles, stemmed, seeded; 5 tablespoons olive oil, divided; 4 pieces skinless boneless chicken breast halves; 3 cups thinly sliced romaine hearts; 1 cup thinly sliced red onion; 1 can 7-ounce can pickled sliced jalapeños (jalapeños en escabèche), drained, 1/4 cup juice reserved; 4 pieces 6- to 7-inch-long French baguette pieces, halved horizontally, toasted; 8 ounces Cotija or feta cheese; sliced

Spicy chicken sandwiches featuring tender chicken breasts marinated in a rich guajillo chile sauce, topped with tangy Cotija cheese and a fresh romaine and jalapeño slaw, all served on crispy French baguettes.

4 servings

55 min

Published October 4, 2025

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Ingredients

•4 whole large dried guajillo chiles or dried New Mexico chiles, stemmed, seeded
•5 tablespoons olive oil, divided
•4 pieces skinless boneless chicken breast halves
•3 cups thinly sliced romaine hearts
•1 cup thinly sliced red onion
•1 can 7-ounce can pickled sliced jalapeños (jalapeños en escabèche), drained, 1/4 cup juice reserved
•4 pieces 6- to 7-inch-long French baguette pieces, halved horizontally, toasted
•8 ounces Cotija or feta cheese
•sliced

Cooking Instructions

1.
Place guajillo chiles in medium saucepan; add enough water to cover generously and bring to boil. Reduce heat and simmer until soft, about 15 minutes. Drain; reserve cooking liquid. Place chiles in processor; add 1/4 cup reserved cooking liquid and 4 tablespoons oil and puree until smooth. Transfer chile sauce to bowl; season with salt and pepper.
20 min
2.
Reserve 6 tablespoons chile sauce for sandwiches. Brush remaining sauce all over chicken; sprinkle with salt and pepper. Heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat. Add chicken and cook until cooked through, 6 to 7 minutes per side. Let chicken rest 5 minutes, then slice thinly crosswise.
25 min
3.
Mix lettuce, onion, and jalapeños in medium bowl; add 1/4 cup reserved jalapeño juice to slaw and toss. Spread reserved chile sauce over cut sides of bread. Top bottom halves with chicken, then cheese, then some slaw. Cover with top halves of bread and serve with remaining slaw alongside.
10 min

Ingredients

•4 whole large dried guajillo chiles or dried New Mexico chiles, stemmed, seeded

•5 tablespoons olive oil, divided

•4 pieces skinless boneless chicken breast halves

•3 cups thinly sliced romaine hearts

•1 cup thinly sliced red onion

•1 can 7-ounce can pickled sliced jalapeños (jalapeños en escabèche), drained, 1/4 cup juice reserved

•4 pieces 6- to 7-inch-long French baguette pieces, halved horizontally, toasted

•8 ounces Cotija or feta cheese

•sliced

Cooking Instructions

Place guajillo chiles in medium saucepan; add enough water to cover generously and bring to boil. Reduce heat and simmer until soft, about 15 minutes. Drain; reserve cooking liquid. Place chiles in processor; add 1/4 cup reserved cooking liquid and 4 tablespoons oil and puree until smooth. Transfer chile sauce to bowl; season with salt and pepper.

20 min

Reserve 6 tablespoons chile sauce for sandwiches. Brush remaining sauce all over chicken; sprinkle with salt and pepper. Heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat. Add chicken and cook until cooked through, 6 to 7 minutes per side. Let chicken rest 5 minutes, then slice thinly crosswise.

25 min

Mix lettuce, onion, and jalapeños in medium bowl; add 1/4 cup reserved jalapeño juice to slaw and toss. Spread reserved chile sauce over cut sides of bread. Top bottom halves with chicken, then cheese, then some slaw. Cover with top halves of bread and serve with remaining slaw alongside.

10 min