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A Peruvian sandwich on parchment in an oval cast iron plate with ají amarillo mayo and salsa criolla.

Peruvian Sandwich with Chicken or Turkey

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Tamara Andersen
A well-seasoned and grilled chicken or turkey breast on a toasted soft roll with salsa criolla, ají amarillo mayonnaise, and avocado... it's my take on a traditional sanguche Peruano!
5 from 2 votes

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Prep Time 10 minutes
Cook Time 10 minutes
Make Salsa Criolla (see Notes below) 30 minutes
Total Time 50 minutes
Course Main Dishes
Cuisine Peruvian
Servings 2 sandwiches
Calories 525 kcal

Equipment

Ingredients
  

Ají Amarillo Mayonnaise

  • 2 tablespoons mayonnaise - I like olive oil mayonnaise
  • 2 tablespoons nonfat plain Greek yogurt
  • 1 tablespoon ají amarillo paste

Spice Rubbed Chicken or Turkey

  • ½ teaspoon fine sea salt
  • 1 teaspoon granulated garlic - or 1/2 teaspoon garlic powder
  • 2 teaspoons ground cumin
  • 2 teaspoons Peruvian chile lime seasoning - or tajín
  • 2 teaspoons olive oil - or butter
  • 8 ounces thin-sliced chicken breast or turkey - pound thin if not thin!

Peruvian Sandwiches with Chicken or Turkey

  • salsa criolla
  • 2 sandwich rolls - see Ingredients Notes in post
  • ají amarillo mayonnaise - see above
  • 1 avocado - sliced
  • 1 tablespoon olive oil - or butter

Instructions

  • Make the salsa criolla.
  • Whisk the mayonnaise, yogurt, and ají amarillo paste together. Season with salt and pepper, and set aside.
  • Combine cumin, granulated garlic, sea salt, and chile lime seasoning (see Notes below).
  • Preheat your grill to medium-high. Lightly brush with oil or spray with cooking spray. Rub the poultry with the prepared spice blend on both sides. Cook until golden brown (2-3 minutes) before flipping to cook on the remaining side.
  • Brush the inside of your sliced rolls lightly with olive oil or butter. Toast over medium-high heat until golden brown. Repeat on the other side if desired. Slice the avocados.
  • Smear the rolls with ají amarillo mayonnaise. Top with the cooked chicken or turkey. Add a generous amount of salsa criolla, and a slice or two of avocado. Finish with the top bun.

Notes

You can find chile lime seasoning at many markets under the brand name Tajín. I love this Peruvian chile lime seasoning. The only difference is in the chiles that are used!
Macronutrients are only a "ballpark figure," and based on 4 ounces of boneless, skinless chicken breast, 1/2 of a small avocado, 2 1/2 tablespoons of ají amarillo mayonnaise (half of the recipe), and 1 brioche roll per serving. The salsa criolla is not included, but only adds 31 calories per very generous serving.

Nutrition

Calories: 525kcal | Carbohydrates: 39g | Protein: 33g | Fat: 28g

NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com