Southwestern Chicken Sandwiches

Ingredients

• FOR THE CHICKEN:
• 1 whole Breast Chicken, Brined (See Note)
• ½ cups Olive Oil
• 1 Tablespoon Agave Syrup
• 2 whole Chipotles In Adobo
• 4 cloves Garlic
• 1 Tablespoon White Vinegar
• 1 teaspoon Salt
• ½ teaspoons Black Pepper
• 1 teaspoon Cumin Seeds, Toasted
• FOR THE CHIPOTLE KETCHUP:
• 3 Tablespoons Ketchup
• ½ whole Chipotles In Adobo
• 1 teaspoon White Vinegar
• ½ teaspoons Salt
• ½ teaspoons Black Pepper
• FOR ASSEMBLING THE SANDWICH:
• 4 slices French Bread
• 1 whole Avocado
• ½ cups Refried Black Beans
• 4 slices Havarti Cheese
• 4 Tablespoons Ranch Dressing

Preparation Instructions

Note: About 1 hour before you begin preparing the dish, place chicken in a large plastic bag with enough water to cover completely to create brine. Add salt and refrigerate for at least 1 hour.

Remove chicken from brining solution and dry. Cut in half and set aside.

Combine olive oil, agave syrup, chipotles in adobo, garlic, white vinegar, salt, pepper, and cumin seeds in a food processor and pulse 4-5 times to create sauce for the chicken.

Place both chicken and sauce in a bag and let marinate for at least 2 hours, preferably overnight.

Remove chicken from marinade and grill until cooked all the way through, about 5 minutes per side.

Make chipotle ketchup by combining ketchup, chipotles in adobo, white vinegar, salt, and pepper.

Assemble sandwiches by scooping 1/2 of an avocado onto each sandwich with 1/2 of the beans, chicken, havarti, chipotle ketchup, and ranch.

Enjoy!