Chicken Sandwiches with Chillies, Cheese and Cos Slaw

Ingredients for Chicken Sandwiches with Chillies, Cheese and Cos Slaw

• 4 large dried guajillo chillies or dried New Mexico chillies, stemmed, seeded

• 80ml olive oil, divided

• 4 skinless boneless chicken breast halves

• 450g thinly sliced cos hearts

• 160g thinly sliced red onion

• 1 200g can pickled sliced jalapeños (jalapeños en escabèche), drained, 60ml juice reserved

• 4 6- to 7-inch-long French baguette pieces, halved horizontally, toasted

• 230g Cotija or feta cheese, sliced

Place guajillo chillies in medium saucepan; add enough water to cover generously and bring to boil. Reduce heat and simmer until soft, about 15 minutes. Drain; reserve cooking liquid. Place chillies in processor; add 60ml reserved cooking liquid and 4 tablespoons oil and puree until smooth. Transfer chilli sauce to bowl; season with salt and pepper.

Reserve 6 tablespoons chilli sauce for sandwiches. Brush remaining sauce all over chicken; sprinkle with salt and pepper. Heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat. Add chicken and cook until cooked through, 6 to 7 minutes per side. Let chicken rest 5 minutes, then slice thinly crosswise.

Mix lettuce, onion, and jalape&nitilde;os in medium bowl; add 1/4 cup reserved jalape&nitilde;o juice to slaw and toss. Spread reserved chilli sauce over cut sides of bread. Top bottom halves with chicken, then cheese, then some slaw. Cover with top halves of bread and serve with remaining slaw alongside.

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