Ingredients
Method
- Heat a waffle iron or panini press.
- Combine 1/2 cup shredded chicken and 2 tablespoons salsa in a medium bowl.
- Slice bolillo in half and spread chicken mixture on one side. Crumble 2 tablespoons goat cheese over chicken then top with 3 thin onion slices. Place other half of the bolillo on top.
- Place in the hot waffle iron and press gently to close. Holding the waffle iron closed, let toast for about 5 minutes or until the bread is crispy and the cheese is melted. Let sit for a minute or two before eating.
Nutrition
Notes
- No Waffle Iron: If you don't have a waffle iron you can certainly make it in a frying pan, just make sure you are pressing it down with another smaller pan or a plate as it cooks. I would also spread a little butter on the outside of the roll so it doesn't stick to the pan and you get the same level of toastiness as you would in the waffle iron.
- The Bread Factor: If you can’t find a bolillo, a French roll or a soft ciabatta works beautifully. If using a very crusty bread, brush the outside lightly with olive oil or butter before pressing to prevent it from becoming too crunchy and hard to eat.
- Flavor Boosters: Add pickled jalapeños or radishes after pressing for extra zing.
- Soggy Bottom Prevention: If you aren't eating the sandwich immediately, spread a thin layer of the goat cheese on both sides of the bread. This creates a fat barrier that prevents the salsa from soaking into the crumb.