Miracle Whip (Recipe: chipotle chicken sandwich)
What can I say in my defense?
That, when I was young, my father used to smoosh a can of Season sardines with Miracle Whip, and it's still one of my favorite sandwich fillings? (True.)
That it's lower in fat than mayonnaise? (True.)
That Miracle Whip no longer contains high fructose corn syrup?
Miracle Whip: would you cross the street to avoid it, or feel incomplete without a jar in your refrigerator?
Chipotle chicken sandwich
My husband Ted's new favorite sandwich can be made with mayonnaise instead of Miracle Whip, but not without the chipotles in adobo. Make more than you need, and store it in the refrigerator in a jar with a tight-fitting lid. The smoky heat of the chiles is addictive. Makes 2 sandwiches; can be doubled (or more).
1 cup of Miracle Whip or mayonnaise
1 small chipotle pepper, plus a bit of extra adobo sauce
4 slices of crusty bread, toasted (optional)
2 leaves of romaine lettuce hearts
2-4 thick slices of roasted chicken breast
1 ripe avocado, peeled and sliced
1 ripe tomato, sliced
Measure the Miracle Whip into a small mixing bowl. Finely chop the chipotle, and add to the bowl. Stir to combine, and taste for spiciness. If you want more, add a bit of the adobo sauce from the can.
Slather one side of each slice of bread with the Miracle Whip mixture. Pile on the lettuce, chicken breast, avocado and tomato, distributing equally between the two sandwiches. Cut each sandwich in half to serve.