Mexican Telera Sandwich Recipes
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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- Place yeast and a little bit of the sugar in the middle. Pour in a little bit of water, mix with a fork, and let it rest for a minute. You will see the yeast start to bubble.
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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.
- Check the dough again, adding the remaining 1/4 cup of flour only if you need it; the dough should be soft, but not sticky., Knead for 6 to 8 minutes at medium speed in a stand mixer, or 10 minutes by hand, until it's smooth and bouncy., Cover the bowl and let rise for 1 hour, until doubled, or let the bread machine complete its cycle., Once the dough has risen, deflate it and divide into 10 pieces, roll into balls, and cover the pieces., Let them rest for 5 minutes before shaping the rolls into a football shape, tapering toward the edges; the rolls should be 5 1/2" long and 2" around at the center., Place the rolls onto a greased or parchment-lined baking sheet and cover with greased plastic.
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