Baja Chicken Sandwich with Pepper Jack, Bacon, and Creamy Cilantro Sauce Recipe
A flavorful Baja Chicken Sandwich featuring marinated and oven-seared chicken breasts topped with melted pepper jack cheese, crispy bacon, fresh pico de gallo, and creamy cilantro sauce, all served on a toasted brioche bun with crisp lettuce and sliced avocado.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 4 sandwiches 1x
- Category: Sandwich
- Method: Baking
- Cuisine: Mexican-inspired
Ingredients
Scale
Chicken Marinade and Main
- 1 pound boneless, skinless chicken breast (about 2 chicken breasts cut in half)
- 2 tablespoons lime juice (juice of about 2 limes)
- ¼ cup orange juice (juice of about 1 orange)
- 2 jalapeños (sliced)
- 4 cloves garlic (minced)
- 2 teaspoons oregano
- 2 teaspoons cumin
- 1 teaspoon salt
- ½ teaspoon pepper
- 3 tablespoons cooking oil (divided)
- 4 slices pepper jack cheese
Creamy Cilantro Sauce
- ½ cup Greek yogurt
- ½ cup salsa verde
- ½ cup cilantro (about ½ bunch)
- 1 tablespoon fresh lime juice (juice of about 1 lime)
- 1 clove garlic
Sandwich Assembly
- 4 brioche buns
- 4 pieces leafy lettuce
- 4 slices bacon (cooked to crispy)
- 1 cup pico de gallo (prepared)
- 1 avocado (sliced)
Instructions
- Prepare the Baja Chicken: Preheat the oven to 350˚F. Cut each chicken breast into sandwich-sized pieces, about 4 ounces each.
- Marinate the Chicken: Place the chicken in a zip-top bag or covered container. Add lime juice, orange juice, sliced jalapeños, minced garlic, oregano, cumin, salt, pepper, and half of the cooking oil. Mix well until chicken is evenly coated. Refrigerate and marinate for at least 20 minutes or up to 3 hours.
- Sear the Chicken: Heat the remaining oil in a large oven-safe skillet over medium-high heat. When hot, add the marinated chicken pieces without moving them. Sear for 2-3 minutes until a golden brown crust forms, then flip and sear the other side for an additional 2-3 minutes.
- Oven Cook the Chicken: Transfer the skillet to the preheated oven. Cook chicken for 10 minutes. Then add a slice of pepper jack cheese on top of each piece and return to oven for up to 5 more minutes or until the chicken reaches an internal temperature of 165˚F. If you don’t have an oven-safe skillet, transfer chicken to a baking sheet or casserole dish; cooking time may be slightly longer.
- Make the Creamy Cilantro Sauce: Combine Greek yogurt, salsa verde, cilantro, fresh lime juice, and garlic in a blender or food processor. Blend until smooth and creamy.
- Toast the Buns (Optional): Toast brioche buns in the oven or on a skillet for added texture and flavor.
- Assemble the Sandwiches: On the bottom half of each bun, layer the leafy lettuce, then place the warm Baja chicken with melted pepper jack cheese. Add crispy bacon slices, a generous scoop of pico de gallo, and sliced avocado. Drizzle creamy cilantro sauce over the toppings or spread it on the top bun, then complete the sandwich by placing the top bun.
Notes
- Marinating chicken for longer (up to 3 hours) enhances flavor and tenderness.
- If an oven-safe skillet is unavailable, use a baking sheet or casserole dish but adjust cooking time accordingly.
- Toast buns for extra crispness and to prevent sogginess from the sauce.
- The creamy cilantro sauce can be prepared ahead and refrigerated for convenience.
- Adjust jalapeño quantity to control the spice level.
Keywords: Baja chicken sandwich, marinated chicken sandwich, pepper jack chicken sandwich, creamy cilantro sauce, Mexican-style sandwich
