The sandwich this week is based on the recipe from Saveur for cemita poblana. We substituted what we had on hand. It was delicious. We have been a little crazy with chicken cooked like this. It is tough to beat! The actual recipe called for 8 chipotle chiles in adobo. This seemed crazy hot to us, so we made made chipotle mayo instead.
Cemita poblana
For four sandwiches:
Slice one white onion and soak in vinegar while preparing the other ingredients.
Make chipotle mayo: Cut up one chipotle in adobo and mix with 1/2 cup mayo. Add more or less to taste.
Put 1 cup flour, 4 beaten eggs and 1 cup bread crumbs into three different bowls. We could not find veal, so we pounded out 4 boneless, skinless chicken thighs. Dip in flour, then egg, then bread crumbs and fry in about 1/2-1 inch olive oil. Keep warm in oven on rack.
Slice four round rolls in half. Divide 12 oz mozzarella cheese on each bun and lightly oil the other side. Place on sheet pan. When the chicken is finished, remove from oven and place the buns under the broiler until toasted. Place chicken on bottom bun. Top with slice of tomato (we would have used avocado instead, but they were not ripe at the store), onion, chipotle mayo and some chopped cilantro. Serve with refried beans.
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