TKT: Chipotle Chicken Sliders

There’s a menu item at the Second City where I work as a server that is only available in the UP Comedy Club and the E.T.C. stage. They are grilled chicken sliders. What makes these tiny burgers so GD tasty are sliced roasted tomatoes. These crisp, sweet and savory suckers take hours to prepare before the doors open. But if we’re lucky, there are always a few that are not presentation-worthy that we can snack on before the night begins.

Who knew oven roasted tomatoes and chipotle mayo were so easy to make and really punch up chicken sandwiches? I was craving some the other day, so I figured I’d try roasting tomatoes, whipping up some chipotle mayo and creating my own version of these sliders. For time sake, I pulled the tomatoes out sooner than I liked at 2 hours, but if I roasted them another hour – they would be dehydrated enough for the perfect amount of crunch. I also was a little too liberal with the chipotle chiles for my delicate tastebuds, so I kept adding sour cream until my mayo turned into dressing. Other than those two hiccups, these sliders turned out really well!

Roasted Tomatoes

INGREDIENTS

  • 3 roma or plum tomatoes
  • 1/4 c. olive oil
  • 3 tbsp. Italian seasoning
  • salt & pepper

DIRECTIONS

Pre-heat the oven to 400 degrees

Slice the tomatoes about a 1/4 inch thick

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Place  tomato slices into a bowl and add olive oil and 2 tbsp. Italian seasoning and mix together

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Line a baking sheet with parchament paper and place a single layer of tomatos on sheet. Sprinkle with remaining tbsp. of Italian seasoning and sprinkle salt and pepper.

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Place in top rack of the oven and roast for 3 hours

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Chipotle Mayo

INGREDIENTS

  • 1/2 c. mayonnaise
  • 1/4 c. sour cream
  • 1 can chipotle chiles in adobo sauce
  • 1/4 tsp. paprika
  • 1/4 tsp. garlic salt

DIRECTIONS

Place all ingredients  except chipotle chiles into a blender or food processor. Open the can of chilies and take 3 chilies out of the can and add to the ingredients. Also add a spoonful of adobo sauce to the mix. Blend.

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Scoop the sauce into an airtight conainer and refrigerate. It should keep for a week.

Slider Fixins’

INGREDIENTS

  • 1 lb. thin-sliced chicken breast
  • 1 pkg. slider buns

DIRECTIONS

Cut the breasts into three pieces. Season with salt and pepper. Pan fry each piece. Thin cut chicken breasts cook up quickly and provide a good meat to bun ratio for sliders.

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Put together the sliders and add lettuce or other toppings like bacon or slaw!

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Chipotle Chicken Sliders

  • Servings: 8
  • Time: 3 hours
  • Difficulty: easy
  • Print

A juicy, savory sandwich with sweet roasted tomatoes and spicy mayo


Ingredients

  • 3 roma or plum tomatoes
  • 1/4 c. olive oil
  • 3 tbsp. Italian seasoning
  • 1/2 c. mayonnaise
  • 1/4 c. sour cream
  • 1 can chipotle chiles in adobo sauce
  • 1/4 tsp. paprika
  • 1/4 tsp. garlic salt
  • 1 lb. thin-sliced chicken breast
  • 1 pkg. slider buns
  • salt & pepper

Directions

  1. Pre-heat the oven to 400 degrees.
  2. Slice the tomatoes about a 1/4 inch thick.
  3. Place  tomato slices into a bowl and add olive oil and 2 tbsp. Italian seasoning and mix together.
  4. Line a baking sheet with parchament paper and place a single layer of tomatos on sheet. Sprinkle with remaining tbsp. of Italian seasoning and sprinkle salt and pepper.
  5. Place in top rack of the oven and roast for 3 hours.
  6. Place mayo, sour cream, paprika and garlic salt into a blender or food processor. Open the can of chilies and take 3 chilies out of the can and add to the ingredients. Also add a spoonful of adobo sauce to the mix. Blend.
  7. Cut the breasts into three pieces. Season with salt and pepper.
  8. Pan fry each piece.
  9. Assemble the sliders.

NOTES

  • You can add more toppings, like cheese, bacon, or even cole slaw.
  • The chipotle mayo should keep for about a week if refrigerated.

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