Pirates Pantry

Plundering the seven seas for grub worth preserving

The Ultimate Sweet Chipotle Chicken Sandwich

main-dishgrilledbakedweekendmake-aheadsummeramerican

Prep
50 min
Cook
1 hour 20 min
Total
10 hours 10 min
Servings
4

For the Italian Biga (Starter Dough)

This starter is the key to an airy, flavorful ciabatta. Patience is a virtue, and this bounty requires it. Bottled spring water is the precious liquid gold of this component.

Ingredients

  • ¼ teaspoon active dry yeast
  • ¼ cup warm water
  • ¾ cup water, plus 4 teaspoons
  • 2 ⅓ cups unbleached all-purpose flour
  • 1 as needed vegetable oil

Instructions

  1. In a bowl, stir the yeast into 1/4 cup of warm water and let it bloom for 10 minutes.
  2. Add the remaining water to the yeast mixture.
  3. Add the flour, one cup at a time, mixing with a beater blade until just combined.
  4. Transfer the dough to a lightly oiled bowl.
  5. Cover the bowl with plastic wrap and let it rise at a cool room temperature for 6 to 24 hours.

Prep: 5 min • Cook: No time • Wait: 6 hours

For the Ciabatta Bread

The final result should be a light, supple dough full of air bubbles, a true treasure to hold.

Ingredients

  • 1 teaspoon active dry yeast
  • 5 tablespoons warm milk (2 1/2 ounces)
  • 1.19 cups water, at room temperature (9 1/2 ounces)
  • 1 tablespoon olive oil (1/2 ounce), plus more for the bowl
  • 2 cups biga (prepared starter, 17 1/2 ounces)
  • 3 ¾ cups unbleached all-purpose flour (17 1/2 ounces), plus more for work surface
  • 1 tablespoon salt (1/2 ounce)
  • 1 as needed cornmeal

Instructions

  1. In the bowl of a stand mixer, stir the yeast into the warm milk.
  2. Add the olive oil, water, and biga. Mix on low speed with the paddle attachment until blended.
  3. Switch to the dough hook attachment. Gradually mix in the flour and salt.
  4. Knead the dough on low speed for 2 minutes, then increase to medium speed and knead for another 2 minutes.
  5. Transfer the dough to a well-floured surface and knead by hand until it is less sticky and has a velvety texture. Try not to incorporate too much extra flour.
  6. Place the dough in an oiled bowl, cover it with plastic wrap, and let it rise at room temperature until doubled in size, about 1 1/4 hours.
  7. Turn the dough out onto a floured work surface and portion the dough.
  8. Place each portion on a separate wax paper-lined baking sheet.
  9. Gently dimple the loaves with your fingers.
  10. Cover the dough with a damp towel and let it rise for 1.5 to 2 hours, or until puffy but not doubled.
  11. Preheat the oven to 425°F with a baking stone in the center for 30 minutes before baking.
  12. Just before baking, sprinkle the baking stone with cornmeal.
  13. Invert each dough portion onto the hot stone, then carefully remove the wax paper.
  14. Spray the inside of the oven with water. Repeat the spray process two more times, waiting 3 minutes between each spray.
  15. Bake for 20-25 minutes. Cool the loaves on a wire rack.

Prep: 15 min • Cook: 25 min • Wait: 1 hour 45 min

For the Sweet Chipotle Sauce

This sweet and smoky sauce is a treasure trove of flavor. A gentle simmer will meld the spices into a cohesive bounty.

Ingredients

  • 18 ounces peach preserves
  • 2 pieces chipotle peppers in adobo, finely diced
  • 1 tablespoon adobo sauce
  • ½ cup ketchup
  • ½ tablespoon Worcestershire sauce
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon smoked paprika
  • ¾ teaspoon salt
  • ¾ teaspoon pepper
  • ¼ teaspoon cayenne pepper
  • 1 ½ tablespoons chipotle spice blend

Instructions

  1. In a medium saucepan, combine all the sauce ingredients.
  2. Stir well to combine.
  3. Bring the sauce to a gentle simmer over medium-low heat.
  4. Simmer for 5-10 minutes, stirring occasionally.

Prep: 5 min • Cook: 10 min • Wait: No time

For the Candied Bacon

The bacon should be firm but not burnt, a perfect crispy bounty.

Ingredients

  • 1 pound thick-cut bacon
  • 2 teaspoons cayenne pepper
  • 1 tablespoon crushed red pepper
  • 1 tablespoon fresh ground black pepper
  • 1 cup packed light brown sugar

Instructions

  1. Preheat the oven to 350°F.
  2. Place a wire rack on a foil-lined baking sheet.
  3. Arrange the bacon slices on the wire rack and sprinkle with cayenne pepper, crushed red pepper, and black pepper.
  4. Lightly pat the brown sugar on top of the bacon to create a thin, even layer.
  5. Transfer the baking sheet to the oven and bake for 30-40 minutes, or until the brown sugar has melted and the bacon is crisp.

Prep: 5 min • Cook: 35 min • Wait: No time

For the Shoestring Onions

Fry these onions until they are golden as doubloons!

Ingredients

  • 1 large sweet onion
  • 1 cup buttermilk
  • 1 ½ cups all-purpose flour
  • 2 tablespoons blackened seasoning or all-purpose seasoning
  • ½ teaspoon salt
  • 2 cups vegetable oil, for frying

Instructions

  1. Heat the vegetable oil in a cast-iron skillet to 350°F.
  2. Peel the onion, cut it in half, and slice it thinly.
  3. Place the onion slices in a bowl and cover them with buttermilk.
  4. In a separate bowl, mix the flour, blackened seasoning, and salt.
  5. Add a few onion slices to the flour mixture and shake to coat evenly. Shake off any excess flour.
  6. Carefully place the coated onions in the hot oil. Fry until crispy and golden brown.
  7. Remove the onions with a slotted spoon and drain on a paper towel.

Prep: 10 min • Cook: 10 min • Wait: No time

Final Sandwich Assembly

Ingredients

  • 1 batch prepared ciabatta bread
  • 1 batch prepared sweet chipotle sauce
  • 1 as needed shredded apple-smoked Gruyère cheese
  • 1 as needed shredded cheddar cheese
  • 1 batch cooked, prepared bacon
  • 4 pieces grilled chicken breast (seasoned with salt and pepper)
  • 1 batch prepared shoestring onions

Instructions

  1. Split the ciabatta bread horizontally.
  2. In a skillet over medium-low heat, place a handful of shredded Gruyère and cheddar cheese.
  3. Top the melting cheese with a grilled chicken breast, and then some of the prepared bacon.
  4. Spread a generous amount of sweet chipotle sauce on the bottom slice of ciabatta bread.
  5. Carefully place the sauced bread slice on top of the chicken and cheese in the skillet.
  6. Use a spatula to flip the entire assembly onto a plate.
  7. Top the chicken with a pile of shoestring onions and more sweet chipotle sauce.
  8. Place the top ciabatta slice on top and serve immediately.

Notes

This sandwich is a true seaworthy feast, a rich and complex bounty that is worth the extra effort. The components can be made ahead of time and stored in the provisions locker for a quick final assembly when the crew demands sustenance.