Hot Lap Sandwich

Name: Hot Lap Sandwich
Ingredients: 1 cup Bloody Mary mix, such as Zing Zang; 3 tablespoons Worcestershire sauce; 1 stick (8 tablespoons) unsalted butter, diced and room temperature; One 3-ounce can chipotle peppers in adobo sauce; 2 1/2 pounds boneless, skinless chicken breasts; 1 tablespoon seafood seasoning, such as Paul Prudhomme's Blackened Redfish Magic; 1 tablespoon taco seasoning; 2 limes, juiced; 1/4 cup mayonnaise, such as Duke's; 2 tablespoons sour cream; 1 tablespoon minced garlic; 1 tablespoon fresh lime juice; 1 tablespoon extra-virgin olive oil; 1/2 teaspoon onion powder; 1/4 teaspoon freshly ground black pepper; 1/4 teaspoon kosher salt; 1/2 bunch cilantro leaves, chopped; 2 jalapenos, seeded and chopped; 5 to 6 ciabatta rolls, for serving; Olive oil, for toasting; 1 pound shredded mozzarella

21 ingredients

14 steps

Ingredients

1 cup Bloody Mary mix, such as Zing Zang
3 tablespoons Worcestershire sauce
1 stick (8 tablespoons) unsalted butter, diced and room temperature
One 3-ounce can chipotle peppers in adobo sauce
2 1/2 pounds boneless, skinless chicken breasts
1 tablespoon seafood seasoning, such as Paul Prudhomme's Blackened Redfish Magic
1 tablespoon taco seasoning
2 limes, juiced
1/4 cup mayonnaise, such as Duke's
2 tablespoons sour cream
1 tablespoon minced garlic
1 tablespoon fresh lime juice
1 tablespoon extra-virgin olive oil
1/2 teaspoon onion powder
1/4 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1/2 bunch cilantro leaves, chopped
2 jalapenos, seeded and chopped
5 to 6 ciabatta rolls, for serving
Olive oil, for toasting
1 pound shredded mozzarella

Directions

1

Special equipment: an immersion blender
2

For the chicken breasts: Preheat the oven to 350 degrees F. Combine the Bloody Mary mix, Worcestershire sauce, butter and chipotle peppers in adobo sauce in a 13-by-9-by-2-inch baking pan and blend until smooth with an immersion blender.
3

Add the chicken and toss to coat.
4

Sprinkle evenly with the fish and taco seasonings and pour the lime juice on top.
5

Cook, uncovered, until the chicken starts to fall apart, about 1 hour.
6

When the chicken is cool enough to handle, shred it and return it to the cooking liquid so it is absorbed by the meat.
7

For the jalapeno-cilantro crema: Add the mayonnaise, sour cream, garlic, lime juice, olive oil, onion powder, pepper, salt, cilantro and jalapenos to a 4-quart food storage container and blend until smooth with an immersion blender.
8

Cover and refrigerate until needed.
9

For serving: Split the ciabatta rolls, brush the insides with some olive oil and toast on a heated skillet or griddle until crisp and light brown, 1 to 2 minutes.
10

Preheat the broiler.
11

On a baking sheet, place 8 ounces chicken on the bottom of each roll.
12

Top each with some of the mozzarella.
13

Broil until the cheese melts and bubbles, about 1 minute.
14

Spoon some of the jalapeno-cilantro crema on top of the chicken and top with the other halves of the rolls.