Chicken Sandwiches with Chiles, Cheese and Romaine Slaw

Ingredients

• 24 inch long baguette pieces french toasted halved
• 4 large new mexico chiles dried stemmed seeded
• 8 ounces feta cheese sliced
• 5 tablespoons olive oil divided
• 7 ounce jalapeño peppers drained sliced canned (jalapeños en escabèche)
• 1 cup onion red thinly sliced
• 3 cups baby greens thinly sliced
• 4  chicken breast halves boneless skinless

Equipment

• bowl
• sauce pan

Directions

1. Place guajillo chiles in medium saucepan; addenough water to cover generously and bringto boil. Reduce heat and simmer until soft,about 15 minutes.
2. Drain; reserve cookingliquid.
3. Place chiles in processor; add 1/4 cupreserved cooking liquid and 4 tablespoons oiland puree until smooth.
4. Transfer chile sauceto bowl; season with salt and pepper.
5. Reserve 6 tablespoons chile sauce forsandwiches.
6. Brush remaining sauce all overchicken; sprinkle with salt and pepper.
7. Heatremaining 1 tablespoon oil in large nonstickskillet over medium-high heat.
8. Add chickenand cook until cooked through, 6 to 7minutes per side.
9. Let chicken rest 5 minutes,then slice thinly crosswise.
10. Mix lettuce, onion, and jalape&nitilde;os inmedium bowl; add 1/4 cup reserved jalape&nitilde;ojuice to slaw and toss.
11. Spread reserved chilesauce over cut sides of bread. Top bottomhalves with chicken, then cheese, then someslaw. Cover with top halves of bread andserve with remaining slaw alongside.
12. Per serving: 775.69 Calories (kcal),43.3 %Calories from Fat, 37.36 Fat (g),13.89 Saturated Fat (g),170.94 Cholesterol (mg),47.73 Carbohydrates (g),6.48 Dietary Fiber (g),9.89 Total Sugars (g),41.25 Net Carbs (g),60.09 Protein (g)
13. Bon Appétit