I don’t know about you but I’m a little sandwich obsessed at the moment. This is a Mexican inspired number thus, it’s a ‘torta’. Full of grilled chicken, chipotle mayo, guac, slaw and cheese. It’s a dream.

The spice mix I’ve used is McCormick Mexican Style Street Food seasoning, it adds lots of fresh zing and spice. To prepare the chicken you’re butterflying the breast then bashing it out so it’s the perfect size for your roll and super quick to cook. You then use the same pan to toast your bread so you’re not wasting any of that delicious fond that’s left on the bottom of the pan.

That seasoning mix makes a lil appearance in the quick guacamole too,using the same seasoning for everything just keeps things simple.

Top Tips

• Make sure your chicken breast is an even thickness before seasoning.
• If you can let the seasoning marinade with the chicken for 20 minutes before cooking you’ll get better flavour and juicy tender chicken.
• I used manchego cheese but cheddar would be fine, to melt it without having to turn on the grill you can just cover your pan for 1 minute with the cheese topped bread inside it. You’re looking for a little melt not colour anyway.

Serves 2

Ingredients

2 ciabatta rolls, or your preferred sandwich bread or roll

1 chicken breast

1 Sachet McCormick Mexican Style Street Food seasoning 

1 cup red cabbage 

2 Tbs coriander leaves

2 Tbs finely chopped spring onion

1 lime

½ avocado

1 Tbs + 1 tsp mayonnaise

½ tsp chipotle hot sauce, or to taste

4 Tbs grated or sliced manchego cheese

1 radish sliced (optional)

Olive oil to cook

Directions

Sliced your bread rolls open and set aside.

Butterfly the chicken breast and separate the two halves. Place 1 half between 2 sheets of parchment paper and use a rolling pin to beat to 3-5mm even thickness. Repeat with other half.

Sprinkle 1-2 Tbs of the McCormick Mexican Style Street Food seasoning over the chicken and spread evenly. Set aside.

Prep cabbage: mix cabbage, 1 Tbs each coriander and spring onion, a big pinch of salt and the joo you ve of ½ a lime together. Mix well with your hands, scrunching the cabbage. Set aside.

Place the avocado, remaining onion and coriander and a generous pinch of seasoning in a bowl. Squeeze in the juice if half a line. Mash with a fork until combined.

Mix the mayo and chipotle sauce together, taste and add more sauce if you like.

Heat a heavy based fry pan on medium high heat, add enough oil to lightly coat the base of the pan then add the seasoned breast pieces. Cook for 2-3 minutes each side or until golden and cooked through. 

Remove chicken and toast the tops of the rolls in the pan for 1 minutes remove and toast the base (all cut side down), then flip the base. Sprinkle the cut side with cheese and cover the pan, leave to melt for about a minute.

Assemble: spread the cut side of the top bun with mayo, then guac. Place the breast on the cheese side, top with cabbage slaw and radish if using. Close the sandwich and slice in half, yum!

HH. x

*post sponsored by McCormicks