Friday, April 26, 2013

Latalian Chicken Sandwich w/ Poblano Aioli


I adore the flair and flavors of Latin American cooking as well as Italian cuisine.  This  recipe is a playful mix of ingredients from both.  It is filled with fresh and bright veggies and spices that compliment each other and remind you of several dishes in one, stimulating the senses.  The bread or roll for this recipe is an artisan one called Pan Bigio.  Pan Bigio, also known as "grey bread", is a country Italian bread, usually made with whole wheat flour,  This bread is a bit chewy and sturdy.  It's somewhat nutty flavor profile and characteristics make it great for dipping and sandwich making.  Further, for this recipe, I hull out the bottom portion, making an edible bowl of sorts to hold the wonderful Avocado and Roma Tomato Salad that compliments the Poblano Aioli perfectly.  I found that the Aioli used to top this many-portioned sandwich is best left to be slathered on by the consumer after it has already been cut.  I received positive feedback by all my testers, and one even tried the Avocado salad with another type sandwich and found it satisfying.  I used breaded chicken fillets for this recipe, but feel strongly about substituting  grilled chicken fillets in it's place, to cut carbs as well as shave calories and fat.  Plus, using  grilled chicken adds to the smokiness and depth of the sandwich as a whole.   Provolone is added for both it's mild flavor and melting properties.  The name of this sandwich speaks for itself and you will see what I mean, once you try it!
Recipe:
1 14 oz. loaf Pan Bigio
4 cooked breaded or grilled chicken breast fillets, about 6 ozs. each
1 avocado, diced into 1/4 inch pieces
1 Roma tomato, diced into 1/4 inch pieces
1 tbsp. cilantro, rough chopped
1 tsp. parsley, rough chopped
1/2 large lemon
1 tsp. seasoned rice vinegar
Olive oil for drizzling
6 slices Provolone cheese
SPST
Poblano Aioli:
3 roasted poblanos, cooled, peeled and mashed
2 tbsp. mayonnaise
1 clove garlic, pressed or finely minced
1/8 tsp. cumin
1/8 tsp. chili powder
Sriracha
SPST
In a small bowl, combine avocado, tomato, cilantro, parsley, lemon juice, and about 1 to 2 tsp. olive oil and combine.  SPST
Set aside for flavors to marry.
In another bowl, combine poblanos, mayonnaise, garlic and Sriracha to taste mix well.  SPST
Meanwhile, toast bread, both sides drizzled with olive oil, for about 5 minutes or until heated through and  lightly browned.
Hull out bottom portion of bread until about 1/8 of an inch remains.
Assembly:
Place Avocado and Tomato salad in 'bowl' of bottom piece of bread.
 Add layer of chicken.
Add layer of cheese.
Spread small amount of Poblano Aioli over top portion of bread and place atop sandwich.
With a serrated knife, cut sandwich into 4 portions.  Serve with Doritos! or side dish of choice.
Serve remaining Aioli on the side.




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