Sweet Chipotle Chicken Sandwich

Name: Sweet Chipotle Chicken Sandwich with Tangy Aioli and Wedges
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 280 g Chicken Thighs; 2 unit(s) Artisan Bun; ⅓ cup Panko Breadcrumbs; 4 tbsp Mayonnaise; 1 unit(s) Garlic, cloves; 8 g Chipotle Powder; 28 g Spring Mix; 1 unit(s) Tomato; 2 unit(s) Russet Potato; 90 mL Dill Pickle, sliced; 2 tbsp Hot Sauce; 1 unit(s) Honey; 0.13 tsp Salt*; 0.13 tsp Pepper*

with Tangy Aioli and Wedges

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Nothing is better than a crispy chicken sandwich. Wait - perhaps one slathered with a hot honey chipotle mayo and served with crisp potato wedges beats it!

Tags:

Spicy

Allergens:

Soja

•Hvede

•Milk

•Egg

•Senf

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes

Cooking Time10 minutes

DifficultyMedium

Ingredients

serving amount

280 g

Chicken Thighs

2 unit(s)

Artisan Bun

⅓ cup

Panko Breadcrumbs

4 tbsp

Mayonnaise

1 unit(s)

Garlic, cloves

8 g

Chipotle Powder

28 g

Spring Mix

1 unit(s)

Tomato

2 unit(s)

Russet Potato

90 mL

Dill Pickle, sliced

2 tbsp

Hot Sauce

1 unit(s)

Honey

Not included in your delivery

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

Calories870 kcal

Fat32 g

Saturated Fat5 g

Carbohydrate102 g

Sugar14 g

Dietary Fiber8 g

Protein43 g

Cholesterol155 mg

Sodium1590 mg

Trans Fat0.1 g

Potassium1550 mg

Calcium125 mg

Iron7.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Parchment Paper

•Baking Sheet

•Measuring Spoons

•Shallow Dish

•Small Bowl

•Paper Towel

•Large Non-Stick Pan

•Strainer

Cooking Steps

Remove any brown spots. Cut potatoes into 1/2-inch wedges.
To a parchment-lined baking sheet, add potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
Roast in the middle of the oven for 25-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the top and bottom of the oven, rotating sheets halfway through.)

Meanwhile, pat chicken dry with paper towels. Season with salt, pepper and half the chipotle powder.
To a small bowl, remove 3 tbsp (6 tbsp) of the mayo. Set aside.
To a shallow dish, add panko. Coat chicken all over with remaining mayo.
Working with one chicken thigh at a time, press both sides into panko to coat completely.

Heat a large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) oil and chicken. Cook for 1-2 min per side, until browned. Transfer chicken to an unlined baking sheet.
Roast in the top of the oven for 12-14 min, until cooked through.** (TIP: If using the top and bottom of oven for potatoes, use the middle for the chicken.)
Remove from oven and let rest for 5 min before slicing.

Meanwhile, peel, then mince or grate garlic.
To small bowl with mayo, add honey, hot sauce and remaining chipotle powder.
Cut tomato into 1/4-inch slices.
Drain pickles.
Halve buns.

When chicken comes out of the oven, arrange buns directly on the top rack of the oven, cut-side up. Toast for 3-4 min, until browned. (TIP: Keep an eye on them so they don't burn!)

Slice chicken.
Spread cut sides of bottom buns with some of the hot honey chipotle mayo.
Stack spring mix, tomatoes, pickles and chicken on bottom buns. Close with top buns.
Divide sandwiches between plates.
Serve wedges and remaining hot honey chipotle mayo alongside.