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Yucatan Grilled Chicken Sandwich



– 1 1/2 cups mayonnaise – 12 boneless skinless chicken breasts – Kosher salt – 24 torpedo or other long rolls, sliced in half lengthwise – Real California unsalted butter, at room temperature – 6 tomatoes, sliced – 6 avocados, sliced – 3 cups crumbled Real California queso fresco (cheese) Marinade: – 4 Serrano chiles, stem removed – 4 small shallots, peeled – 4 garlic cloves, peeled – 1/4 cup achiote paste – 1 tablespoon plus 1 teaspoon cumin – 1 tablespoon plus 1 teaspoon ground ancho chile – 1 tablespoon plus 1 teaspoon ground chipotle chile – 1 1/3 cups freshly squeezed orange juice – 1/4 cup plus 2 tablespoons freshly squeezed lime juice – 1/2 cup rice bran oil or other neutral oil
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For the marinade: Finely chop the serranos, shallots, and garlic in a robotcoupe or food processor. Add the remaining ingredients and process to combine.

Stir 1 tablespoon plus 1 teaspoon of the marinade into the mayonnaise. Refrigerate until ready to use.

Coat the chicken breasts in the remaining marinade, and let sit at room temperature for at least 30 minutes, or refrigerate for up to 4 hours. Let come to room temperature before grilling. Wipe away any excess marinade and season with salt.

Grill the chicken over direct medium heat for 8 to 12 minutes, turning and rotating the chicken a few times. Spread butter on all of the cut sides of the rolls, and grill, cut side down for 1 to 2 minutes, or until well marked.

Spread mayonnaise on both sides of the roll and assemble the sandwich layering chicken, tomato, and avocado slices. Sprinkle with the queso fresco.

Recipe created by Chop Bar, Oakland, CA.