Salmon with Lentils

Directions for: Grilled Chicken Cemitas and Garlic-Chipotle Love with Salsa Tortilla Popchips and Goose Island 312

Ingredients

For the Chipotle Love Sauce

1 cup canola oil

12 clove garlic

3 Tbsp chopped canned chipotle chiles in adobo sauce

cup finely chopped cilantro

zest of 1 lime

2 tsp kosher salt

For the Cemitas

2 large boneless, skinless chicken breasts

salt and freshly ground black pepper

1 tsp cumin

1 ripe Haas avocado

juice of 1 lime

4 cemita rolls or hamburger rolls with sesame seeds

olive oil

1 cup refried beans, warmed (from 1 15-oz can)

8 oz Oaxaca or mozzarella cheese, grated

1 ripe tomato, sliced

thinly sliced lettuce

fresh cilantro leaves

Directions

For the Chipotle Love Sauce

1. Make the Chipotle Love: In a dry medium heavy nonreactive sauce pot place oil and garlic cloves and cover with foil and place in 300 degree oven for 45 minutes till garlic has browned and become soft. Remove from oven and allow to cool. Then place remaining ingredients and cooled garlic oil mix in a food processor and puree till a smooth paste.

For the Cemitas

1. Prepare a medium-hot charcoal fire or preheat a gas grill with the lid down for 10 minutes on high.

2. Split each chicken breast in half horizontally and lay each piece between two pieces of plastic wrap. Pound each breast half until its one-quarter inch thick (if you dont have a meat pounder, use the bottom of a small saucepan). Sprinkle each piece with salt, pepper and cumin on each side.

3. Mash the avocado with the lime juice and season with salt, and warm the refried beans on the stovetop or in the microwave.

4. Grill the chicken breasts for 4 to 5 minutes, turning once. Set aside and keep warm. Split the buns and brush lightly with olive oil. Grill, cut sides down, until just golden brown, about a minute.

5. To assemble each sandwich, spread the bottom half of each toasted roll with a quarter of the mashed avocado. Top with a chicken breast, then spoon on a quarter of the refried beans. Divide the cheese among the sandwiches, and top with tomato, lettuce and a sprinkle of cilantro. Drizzle on a generous amount of Chipotle Love and top with the remaining bun half. Cut each sandwich in half before serving.

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