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Chicken Sandwiches with Chillies, Cheese and Cos Slaw

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

These vibrant chicken sandwiches with chillies, cheese and romaine slaw offer a sophisticated twist on a classic lunch. The chicken is marinated in a homemade guajillo chilli sauce, providing a deep, smoky flavour that pairs perfectly with the salty bite of feta or traditional Cotija cheese. By using dried chillies to create a rich puree, you achieve an authentic depth of heat that shop-bought sauces often lack.

This high-protein recipe is an excellent choice for a filling post-workout meal or a substantial weekend lunch. Balanced with a crisp, zingy romaine slaw dressed in pickled jalapeño juice, the dish feels fresh despite its bold intensity. Serve these toasted baguettes warm to allow the cheese to soften slightly against the spiced chicken for the best possible texture.

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Ingredients for Chicken Sandwiches with Chillies, Cheese and Cos Slaw

  • 4 large dried guajillo chillies or dried New Mexico chillies, stemmed, seeded

  • 80ml olive oil, divided

  • 4 skinless boneless chicken breast halves

  • 725ml thinly sliced cos hearts

  • 160g thinly sliced red onion

  • 1 200g can pickled sliced jalapeños (jalapeños en escabèche), drained, 60ml juice reserved

  • 4 6- to 7-inch-long French baguette pieces, halved horizontally, toasted

  • 230g Cotija or feta cheese, sliced

How to make Chicken Sandwiches with Chillies, Cheese and Cos Slaw

Place guajillo chillies in medium saucepan; add enough water to cover generously and bring to boil. Reduce heat and simmer until soft, about 15 minutes. Drain; reserve cooking liquid. Place chillies in processor; add 60ml reserved cooking liquid and 4 tablespoons oil and puree until smooth. Transfer chilli sauce to bowl; season with salt and pepper.

Reserve 6 tablespoons chilli sauce for sandwiches. Brush remaining sauce all over chicken; sprinkle with salt and pepper. Heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat. Add chicken and cook until cooked through, 6 to 7 minutes per side. Let chicken rest 5 minutes, then slice thinly crosswise.

Mix lettuce, onion, and jalape&nitilde;os in medium bowl; add 1/4 cup reserved jalape&nitilde;o juice to slaw and toss. Spread reserved chilli sauce over cut sides of bread. Top bottom halves with chicken, then cheese, then some slaw. Cover with top halves of bread and serve with remaining slaw alongside.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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