{"id":117,"date":"2024-04-24T06:34:00","date_gmt":"2024-04-24T06:34:00","guid":{"rendered":"https:\/\/www.fmidnight.com\/gourmet\/?p=117"},"modified":"2025-05-23T03:19:14","modified_gmt":"2025-05-23T03:19:14","slug":"chipotle-avocado-sandwitch","status":"publish","type":"post","link":"https:\/\/www.fmidnight.com\/gourmet\/chipotle-avocado-sandwitch\/","title":{"rendered":"Chipotle Avocado Sandwitch"},"content":{"rendered":"

Ingredients<\/span><\/h3>\n

Makes 4 servings<\/em><\/p>\n

Sandwitch<\/h5>\n

Foccacia Bread<\/a>
\n4 slices gouda cheese
\n2 avocados
\ncilantro
\n4 boneless chicken breasts
\npaprika
\ngarlic powder
\narugula
\nparmesan crisps<\/p>\n

8 peppadew peppers (sweet chili peppers as substitute)<\/p>\n

Mayo<\/h5>\n

2 eggs
\n1 lemon
\n1 cup olive oil
\nChipotles in adobo (3tbsp adobo sauce, 1 chipotle pepper)
\n <\/p>\n

Procedure<\/h3>\n

Foccacia Bread (no knead)<\/h5>\n

Heat 1.5 cups water to 105F degrees in microwave.<\/p>\n

Add 9 grams of yeast and a tablespoon of flour and mix.<\/p>\n

Let stand for 10 minutes, foam should form on top if yeast is alive.<\/p>\n

Add flour, salt, and yeast mixture to bowl.<\/p>\n

Work with hands until shaggy dough is formed, then add 10g olive oil.<\/p>\n

Knead until oil is absorbed completely.<\/p>\n

Cover with plastic wrap and let stand 20 min.<\/p>\n

Dip hands and water to prevent stick, stretch and fold dough 4 times, rotating 90 degrees then wait 30 minutes.<\/p>\n

Do this 4 times.<\/p>\n

Drizzle a generous amount of olive oil into a pan and coat dough evenly with it.<\/p>\n

Work the dough to the edge of the pan, if it doesn’t stretch, let it stand for 10 minutes and return.<\/p>\n

Proof dough for an hour.<\/p>\n

Add divets to the dough by pressing to the bottom of the pan, making a nice texture.<\/p>\n

Add 20g oil and 20g water to a bowl and emulsify.<\/p>\n

Pour overtop the bread along with rosemary sprigs, flaked salt, and a good amount of black pepper.<\/p>\n

Bake at 450F degrees for about 25 min until golden.<\/p>\n

Take out and wait 5 min.<\/p>\n

Pulled Chicken<\/span><\/h5>\n

Place chicken breasts in a pot, season with salt and pepper. Fill the pot with water until the chicken is covered.<\/p>\n

Simmer on medium high heat and cover. Cook for 8 to 12 minutes or until 165F degrees..<\/p>\n

Cool, then shred in a bowl.<\/p>\n

Season with garlic powder, salt, and paprika to taste.<\/p>\n

Chipotle Mayo<\/span><\/h5>\n

Separate the egg whites from the yolks, place yolks in a mixing bowl.<\/p>\n

Whisk in lemon juice.<\/p>\n

Slowly add drops of the oil while whisking, slowly adding until emulsified.<\/p>\n

If the mayonnaise starts looking too thick, add water.<\/p>\n

Once thick and fluffy add salt and water to thin (optional).<\/p>\n

Add minced chipotle pepper and adobo and mix well.<\/p>\n

Sandwitch<\/span><\/h5>\n

Slice avocado, arugula, gouda, and cilantro into desired sizes.<\/p>\n

Add chipotle mayo to focaccia.<\/p>\n

Layer sandwich with chicken, peppers, avocado, cilantro, arugula, parmesan crisps, and gouda.<\/p>\n

Enjoy!<\/p>\n\n\n
\n\n\n\n

\"\"<\/figure>\n","protected":false},"excerpt":{"rendered":"

Ingredients Makes 4 servings Sandwitch Foccacia Bread 4 slices gouda cheese 2 avocados cilantro 4 boneless chicken breasts paprika garlic powder arugula parmesan crisps 8 peppadew peppers (sweet chili peppers as substitute) Mayo 2 eggs 1 lemon 1 cup olive oil Chipotles in adobo (3tbsp adobo sauce, 1 chipotle pepper) […]<\/p>\n","protected":false},"author":1,"featured_media":118,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[27,38,10,26,25],"class_list":["post-117","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-american","tag-bread","tag-cheese","tag-chicken","tag-fresh","tag-sandwitch"],"_links":{"self":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts\/117","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/comments?post=117"}],"version-history":[{"count":4,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts\/117\/revisions"}],"predecessor-version":[{"id":601,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts\/117\/revisions\/601"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/media\/118"}],"wp:attachment":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/media?parent=117"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/categories?post=117"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/tags?post=117"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}