MEXICAN TELERA SANDWICH
Steps:
- Preheat oven to 350 degrees F.
- Place the mayonnaise and chipotle chiles in a food processor and blend until smooth. Generously spread the cut sides of the rolls with the chipotle mayonnaise. Cover the bottom half of each roll with 1 thinly sliced chicken breast, overlapping the slices. Top each portion of chicken with 5 slices of tomato and 4 slices of avocado. Cover with 2 slices of cheese.
- Place assembled sandwiches open faced on a sheet pan and bake until cheese is melted, about 8 minutes. Cover the sandwiches, slice in half and serve immediately.
- In a large bowl, whisk together the lemon juice, garlic, salt, and paprika. While whisking, drizzle in the oil until incorporated. Add the chicken, cover, and marinate in the refrigerator for at least 8 hours and up to overnight.
- Preheat a stovetop grill pan until hot. Grill the chicken, turning once, until well marked and cooked through, about 15 to 20 minutes. When cool enough to handle, slice very thin and make the sandwiches.
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- In a large bowl or the pan of your bread machine set on the dough cycle, combine the yeast, water, honey, melted fat, salt, and 4 cups of the flour. Mix until a soft dough forms.
- Check the doughs consistency; if the dough sticks to your finger when you touch it lightly, add 1/4 cup of the additional flour and mix for another minute.
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