Spicy Chicken Guacamole Sandwich Recipe

Whether you make an epic spicy chicken guacamole sandwich or sliders for a crowd, this combination of spicy chicken covered with hot melted pepper jack cheese, crunchy red onion, and smooth, cool guacamole is hard to beat.

The recipe is written for the sliders. I have faith in you that you can make the sandwich on your own on your favorite kind of bread.

One note though: to make sure the lettuce stayed cold, I put the chicken I needed for the sandwich on a broiling pan, topped it with pepper jack cheese and broiled until the cheese was melted. Then, I used a spatula to transfer the hot chicken and cheese on top of the cold lettuce on the sandwich.

Course Sandwiches

Cuisine American

Prep Time 2 15

Cook Time 12

Total Time 2 27

Servings sliders

Calories 318kcal

Author Jennifer Field

Equipment

Ingredients

For the Chicken

4 chicken breast halves or two whole. Boneless and skinless is my preference
1 cup buttermilk
½ cup ranch dressing store-bought or homemade
½ teaspoon kosher salt
several grindings black pepper
your favorite hot sauce
¼ cup water To thin out the marinade

For the Sliders

1 package of 12 small dinner rolls sold together in a cardboard tray I used King's Hawaiian
2-3 Tablespoons of mayonnaise
several shakes of your favorite hot sauce
about 3/4 of the chicken from above sliced (save the remainder for an Epic Sandwich)
3 oz sliced pepper jack cheese enough to cover the rolls in one layer completely
½ medium red onion sliced thinly
½ cup your favorite guacamole

Instructions

For the Chicken

In a large measuring cup, stir together the buttermilk, ranch, hot sauce, salt and pepper. Transfer to a gallon-sized zip top bag.
Add the pieces of chicken breast, carefully press out all the air and refrigerate for 2 hours.
When ready to cook, preheat a large skillet over medium-high heat. Once the skillet is hot, add 2 tablespoons olive oil or neutral vegetable oil.
Let excess marinade drain off of each piece of chicken before placing in the pan to sear (2-3 minutes). Turn chicken to sear the other side, an additional 2-3 minutes.
Shake a bit more hot sauce onto each breast and add the water to the pan. Turn the heat down to medium-low, cover the pan and simmer until chicken reaches an internal temperature of 165F, about 7 minutes.
Slice the chicken into fairly thin slices and keep warm.

To Assemble the Sandwich

Cut the tray of rolls in half horizontally. On the bottom half, spread a very thin coat of mayonnaise followed by a few shakes of hot sauce.
Layer on as much of the chicken as will fit (you will probably have enough left over for an epic sandwich).
Layer on slices of pepper jack cheese and then place under the broiler for 4-5 minutes or until the cheese is melted and draped over the chicken pieces like Dali's clocks. You don't want the cheese super runny, so be careful.
Layer on some thinly sliced red onion.
Spread about 1/4" layer of guacamole on the top half of the bread and place it on the sandwich.
Slice between all the individual rolls to cut individual sliders and pile on a plate.

Video

Notes

Add sliced tomato when it is in season.

If making sliders, I would leave off both the tomato and the lettuce as both would make the sliders difficult to eat.

For your epic sandwich, use your favorite bread. Brioche is a good choice if you like a rich bread. If not, use baguette, Cuban bread, or Italian bread. A kaiser roll or onion roll would also be lovely!

To keep the hot part hot and the cold part cold:

put the chicken for the sandwich on a broiling pan
top it with pepper jack cheese
broil until the cheese is melted.
use a spatula to transfer the hot chicken and cheese on top of the cold lettuce on the sandwich.

Nutrition