Photo: Thomas J. Story

YieldsServes 4
AuthorJ. Kenji López-Alt

J. Kenji López-Alt, managing culinary director of SeriousEats.com and author of The Food Lab: Better Home Cooking Through Science, adapted this sandwich from recipes by his colleague Daniel Gritzer. It's an excellent way to use grilled-chicken leftovers. López-Alt chooses a soft, mild bun that lets the fillings shine and adds crunch with potato straws--an ingredient borrowed from cooks in Colombia, who put them on hot dogs (López-Alt's wife is Colombian). Seed the chile if you'd like a milder sauce.

How to Make It

Step 1
1

Make sauce: Put jalapeño, garlic, mayonnaise, lime juice, and cilantro in a blender (add cilantro last). Or, put ingredients in a deep bowl or jar and use an immersion blender. Blend on high speed until completely smooth. Season to taste with salt and pepper.

Step 2
2

Make slaw: Combine cabbage, shallot, cilantro, olive oil, and lime juice in a medium bowl. Season to taste with salt and pepper and toss well.

Step 3
3

Spread 1 tbsp. sauce on each bun half. Layer bottom halves with slaw, followed by a tomato slice, a sprinkle of salt, a chicken cutlet, and a handful of potato straws. Drizzle with more sauce and add bun top. Serve immediately.

Ingredients

  CREAMY JALAPENO SAUCE
 1 large jalapeño chile, roughly chopped
 1 medium garlic clove
 1/2 cup mayonnaise
 2 teaspoons lime juice
 1/2 cup loosely packed cilantro leaves
  Kosher salt and black pepper
  CILANTRO SLAW
 1 1/2 cups finely shredded cabbage (use a handheld slicer such as a Benriner)
 1 small shallot, thinly sliced
 1/4 cup minced fresh cilantro leaves
 1 tablespoon olive oil
 2 teaspoons lime juice
  Kosher salt and freshly ground black pepper
  SANDWICHES
 4 toasted soft potato or brioche buns, halved and toasted
 4 slices ripe tomato
 1 cup fried potato straws (aka potato sticks or picnic shoestring potatoes) or crushed potato chips

Directions

Step 1
1

Make sauce: Put jalapeño, garlic, mayonnaise, lime juice, and cilantro in a blender (add cilantro last). Or, put ingredients in a deep bowl or jar and use an immersion blender. Blend on high speed until completely smooth. Season to taste with salt and pepper.

Step 2
2

Make slaw: Combine cabbage, shallot, cilantro, olive oil, and lime juice in a medium bowl. Season to taste with salt and pepper and toss well.

Step 3
3

Spread 1 tbsp. sauce on each bun half. Layer bottom halves with slaw, followed by a tomato slice, a sprinkle of salt, a chicken cutlet, and a handful of potato straws. Drizzle with more sauce and add bun top. Serve immediately.

Grilled Chicken Sandwiches with Creamy Jalapeño Sauce and Potato Chips