I’ve been making this sandwich for years now and it never gets old. It began when I didn’t have any tortillas in the house. I wanted a spicy chicken taco with tons of toppings but was too lazy to head to the store. Instead I used a crusty ciabatta loaf for my Mexican food craving…and it was pure magic. After that, this sandwich was born and became one of my favorite lunchtime meals.

This is not your typical turkey and cheese basic lunchtime sandwich. This one takes a little bit more time and effort. Believe me, it’s all worth it in the end. The chicken is pan grilled with a Mexican spice mixture. Then I throw some onions and jalapeños into the hot skillet and melt some pepper jack cheese on top. Once the chicken, onions, jalapeño and cheese are cooked and melty… I place it on top of a crusty ciabatta bun with tomato, cilantro, lettuce and avocado. Then I spread on a layer of spicy chipotle mayo to top it off. It’s warm, tasty, filling and bold. It’s a unique sandwich that packs in so many different textures and spices. It’s amazing and a must try.


Prep time: 15 minutes

Cook time: 15 minutes

Total time: 30 minutes

Serves: 2 sandwiches


  • 1 large boneless skinless chicken breast
  • Olive oil
  • 2 ciabatta buns, toasted
  • 2 slices pepper-jack cheese
  • 1/4 bunch cilantro, chopped
  • 2 stems Bibb lettuce
  • 1/2 beefsteak tomato, sliced
  • 1/2 jalapeño, sliced into rounds
  • 1/4 red onion, thinly sliced
  • 1/2 avocado, sliced

For spice rub: whisk all ingredients together

  • 1 tsp kosher salt
  • 1/2 tsp chipotle chili powder
  • 1/2 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dried oregano
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin

For chipotle mayo: whisk all ingredients together

  • 2 tbsp mayonnaise
  • 1 tsp sriracha
  • 1/2 tsp chipotle chili powder
  • Dash kosher salt
  • 1/2 small lime, juice of


  1. Heat a large skillet to medium heat. Add in olive oil and allow to heat up.
  2. Trim your chicken breast of any fat. Slice the breast in half by the width so that you have two equal pieces of chicken. Heavily season the front and back of the chicken with the spice rub.
  3. Place the chicken in one half of the skillet. Place the jalapeños and onions on the other side of the skillet. (Pictured above). Sauté the onions and jalapeño and stir occasionally until slightly browned and soft. Cook the chicken about 4 minutes a side. Once the chicken is cooked through, place a slice of cheese on each piece. Then scoop the onions and jalapeños on top of the cheese. Place a lid on top and turn the heat off. Allow the cheese to melt. This should take less than a minute.

For assembly:

  1. Spread the inside of the ciabatta bun with the spicy mayo. Place a piece of lettuce on the bottom. Followed by tomato. Then place the chicken next. Then avocado and cilantro. Enjoy while hot!

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