A well-seasoned and grilled chicken or turkey breast on a toasted soft roll with salsa criolla, ají amarillo mayonnaise, and avocado... it's my take on a traditional sanguche Peruano!
8 ounces thin-sliced chicken breast or turkey (pound thin if not thin!)
salsa criolla
2 sandwich rolls (see Ingredients Notes in post)
ají amarillo mayonnaise (see above)
1 avocado (sliced)
1 tablespoon olive oil (or butter)
Categories
Main Dishes
Cuisine
Peruvian
Steps
Make the salsa criolla.
Whisk the mayonnaise, yogurt, and ají amarillo paste together. Season with salt and pepper, and set aside.
Combine cumin, granulated garlic, sea salt, and chile lime seasoning (see Notes below).
Preheat your grill to medium-high. Lightly brush with oil or spray with cooking spray. Rub the poultry with the prepared spice blend on both sides. Cook until golden brown (2-3 minutes) before flipping to cook on the remaining side.
Brush the inside of your sliced rolls lightly with olive oil or butter. Toast over medium-high heat until golden brown. Repeat on the other side if desired. Slice the avocados.
Smear the rolls with ají amarillo mayonnaise. Top with the cooked chicken or turkey. Add a generous amount of salsa criolla, and a slice or two of avocado. Finish with the top bun.
Nutitrion
Serving Size: 1 serving
Calories: 525 kcal
Carbohydrates: 39 g
Protein: 33 g
Fat: 28 g
Reviews
Tamara on 2024-03-10 (5 stars): I love these sandwiches, and La Lucha is absolutely fantastic! This recipe comes very close to replicating the La Lucha experience.
