Fresh tomatillo salsa spread upon a crispy fried chicken breast with pepper jack cheese, avocado sun-dried tomato spread, and an arugula-cilantro salad.
This sandwich has incredibly complex and DELICIOUS flavors! Each element brings so much to the party. I LOVE the fresh tomatillo salsa for many things, A dip with chips, toppings for tacos, sandwiches, on eggs breakfast! Here is a link to my recipe. Fresh Tomatillo Salsa
Look how fresh and beautiful this is. Now let’s talk about the spread. I mixed together half a avocado, 2 tbsp. of mayo, and 1 tbsp. of chopped sun-dried tomatoes, and fresh cracked pepper. It is quite a dream.
Doesn’t that look creamy and yummy? You can use any kind of bread you like but I am a huge fan of La Brea take and bake French rolls. They are so convenient and delicious. Of course, homemade is always the best but these work wonderfully too. Another option is a French baguette, ciabatta or sourdough. The best part of La Brea is they are perfectly portioned and come in a pack of 4.
Lastly, we top with pepper jack cheese and chopped arugula and cilantro.
Yum, right? Okay let’s get started!
Tomatillo Salsa Crispy Chicken Sandwich
Ingredients
Avocado Spread
- 1/2 ripe avocado
- 2 tbsp. mayo
- 1 tbsp. sun-dried tomatoes, chopped finely.
- fresh cracked pepper
Fresh Tomatillo Salsa
- SEE THE LINK IN POST FOR RECIPE
Salad
- 1 cup arugula, rough chop
- 1/4 cup cilantro, rough chop
- 1/4 tsp salt
- 1 tsp olive oil
Crispy Chicken
- 2 large boneless, skinless, chicken breasts, cut in half lengthwise, and flattened even.
- 1 1/2 cups flour
- 2 eggs, whisked.
- 1 tbsp. siracha or any hot sauce
- 2 cups panko breading
- salt and pepper
- 1-2 cups vegetable/canola oil
- 4 French bread sandwich rolls
- 4 pepper jack cheese slices
Instructions
- Start by making the fresh tomatillo salsa. Refrigerate until ready to use on the sandwich. (Use any leftovers for breakfast)
Avocado Spread
- In a small bowl, combine the avocado, mayo, sun-dried tomatoes, and black pepper. Mix well and refrigerate until ready to use.
Salad
- Combine the arugula, cilantro, oil, and salt. Mix well and set aside.
Chicken
- In 3 shallow dredging bowls, fill one with the flour, one with the beaten eggs/hot sauce, and one with the panko breadcrumbs. Dip each breast in the flour and coat both sides, shake off excess. Now dip into the egg and coat both sides. Lastly into the panko breadcrumbs and press down to be sure they adhere to the breasts. Flip and repeat.
- Wrap with plastic wrap and place in fridge for 10 minutes or until ready to cook. Fill a cast iron or large skillet with the oil and set to medium heat.
- Carefully place as many pieces of chicken as you can fit into the oil and let them begin to cook. Do not flip until a good golden-brown crust has formed on one side. Repeat flipping until cooked through and golden. Thermometer should read 160°. Rest on a wire rack or a paper towel lined plate. Cook the remaining pieces.
- Bake the rolls. Slice in half and let's get ready to assemble.
- Start by putting the avocado spread on the bottom roll, 2 cheese slices on the top roll.
- Add the chicken on top of the spread, the tomatillo salsa on the chicken, and finish with the salad.
- Top with the 2nd bread slice and ENJOY!
