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Eli's Cilantro Chicken Sandwich

Recipe Introduction


From Chef Eli Morse the Geyser Smokehouse in Geyserville, Calif.





List of Ingredients



• 1 pound cooked chicken meat
  
• 1 lime zested and juiced
  
• 1 lemon zested plus 1 tablespoon lemon juice
  
• 2 teaspoons chopped chipotle peppers in adobe sauce
  
• 2 teaspoons whole cumin seed, toasted in a dry skillet and then ground
  
• 1/2 bunch cilantro chopped
  
• Mayonnaise, preferably homemade
  
• 8 slices of sourdough bread
  
• 2 red peppers, roasted and skinned
  
• 6 ounces of goat cheese
  
• Salt and pepper to taste
  
• 2 tablespoons unsalted butter
  






Instructions



1. Preheat oven to 450 degrees.
   
   
2. Shred the chicken meat with your fingers, making sure to remove any skin, small pieces of bone or cartilage.
   
   
3. Combine lime juice and zest, lemon juice and zest, chipotles, ground cumin and cilantro. Toss chicken with marinade ingredients.
   
   
4. Spread mayonnaise on 4 slices of bread and place 1/4 cup of the marinated chicken on each slice. Lay strips of the roasted peppers on the other slices of the bread and top with the goat cheese.
   
   
5. Heat a cast iron skillet with a little butter. Working one at a time, grill both halves of each sandwich and remove to a cookie sheet. When all eight halves are browned, place cookie sheet (with sandwich halves) in oven for 5 to 7 minutes. Remove from oven. Combine sandwich halves and slice in half.
   
   
6. Yields 4 servings