From time to time John and I stop to get one of those 5 dollar foot longs, and we always get about the same thing. Some of the elements change around like sometimes we are daring and add bacon, other times it's tomato.... but one thing never changes. We love the Chiopotle Southwestern Sauce... it really makes the sandwich. And so this week I got to wondering if I could find a recipe to make it myself so we could enjoy the flavor at home and save a few dollars along the way.
Sure enough it took me no time at all to find a recipe that sounded right and we had everything at home sans one ingredient: the chipotle chilies in adobo. So we hopped in the car and made our way to the Spanish/Mexican section of our grocer. I was a little worried I'd have to spend hours scowering the store to find this elusive item (like the first time I had to find hoisin sauce for the salmon), but right next to the other canned chilies and peppers we found the missing link and several brands to choose from even.
I mixed it up while the other groceries were still unpacked ( too darn excited to wait ) and was delightfully surprised with the acuracy in flavor. This stuff really does make any deli sandwich amazing. Send it to lunch with your man and he'll greet you with kisses after work. Not lieing... this really happened!
And so by now you must be praying that I'll just shut my trap and share the recipe. Ok ok... I'll get on with it.
My Favorite Sandwich (at least for now)
Onion specialty bun.
Meat. I used roasted chicken breast from the deli this time. Any chicken or turkey is always good and I think beef would be great too!
Cheddar cheese ( you got to get the good stuff )
Lettuce finely chopped. Here is one of my all time favorite kitchen tricks. Lay the lettuce flat in a layer of 3 or 4. Beginning on one end, role it up tightly. Hold in place and slice from one end. You'll get these nice little ribbons. How neat is that? And it's faster than trying to finely chop just by running your knife through over and over again.
Chipotle Southwest Sauce:
Tip: 1 ounce = 2 Tablespoons
1 C. Mayonnaise
1/2 Ounce Dijon mustard
1/2 Ounce Lime Juice
1 Ounce Chipotle Chili in Adobo (pureed before you measure)
1/4 Ounce Garlic, minced
Salt to taste
Combine and add salt to taste. Smother sandwich. Refridgerate remaining. Repeat.
Warning: Do not be like me and taste the Chilis unless you have a high tollerance for heat. I thought it smelled pretty sweet, but boy was I wrong... this stuff it hot which is why you don't need much.
Onion chopped.
And that it. Enjoy!
Mouth watering.