Smokey Chipotle Turkey Sub

Nothing makes me feel more satisfied and less like I'm "dieting" than this big, fresh, tasty sandwich!

Prep Time10

Course: Sandwiches

Cuisine: American

Keyword: bolillo, chipotle, cream, every day, hight, mayo, mile, sandwich, sub, turkey

Servings: 1

Calories: 424kcal

Author: Lillie

1 Bolillo roll or pane roll from a grocery store bakery* (65g-70g)
1 1/2 Tbsp. Fat-free chipotle cream (20g) recipe below
2 tsp. Mustard (7g)
1 tsp. Honey mustard (4g)
3 1/2 oz Deli chicken or turkey (100g) my favorites are Boars head golden classic chicken and maple honey turkey, or Jennie-O Chicken Breast
1 slice reduced fat swiss or pepperjack or provolone but swiss is lowest in fat.
1/2 cup Sliced tomato (50g)
1/4 of a small avocado, thinly sliced (20g)
1 piece of bacon I used Costco's precooked and throw one piece in the microwave
1/4 cup Sprouts
3 leaves Lettuce
2 Tbsp. Thinly sliced red onion (15) 15 g
1 Tbsp. Thinly sliced or chopped bell pepper (10g) I add this when it's handy... any color but green! (10 g)
1 Tbsp. Pepperoncinis or mild banana peppers (15g) 15 g
Plenty of salt and pepper plus Trader Joes Everything Bagel Seasoning
1/2 tsp. Cooking spray (2g)
For the Chipotle Cream
2-3 canned chipotle peppers plus 1 tbs of the adobo sauce Look for canned "Chipotle Peppers in Adobo Sauce" at your normal grocery stores near canned green chilis etc.
1/2 cup fat-free sour cream (120g) You can also use greek yogurt or low fat mayo-- I just prefer the macros and consistency with the sour cream

Chop the chipotle peppers very fine and blend with 1 tbs adobo sauce and 1/2 cup fat free sour cream. Do less or more depending on how spicy you like things! (Or feel free to use a small food processor or blender. I do when I do a huge batch.)
Slice the bolillo with the bottom as thin as possible without it falling apart and carefully hollow out the top of the bun to leave just the shell. You can be as aggressive as you need to make this fit your macros, sometimes I've even trimmed the sides or top and bottom just a little.
Heat a pan over medium high heat. Spray the insides of the bun with canola or olive oil spray and place face down in the pan to toast as much as you like.
Now place your plate on your scale with your toasted bun and zero it out. Start topping!
Spread chipotle mayo on the bottom and drizzle mustards on the top.
Stack on the bottom half: turkey, cheese, tomatoes, avocado and then season well with s/p and bagel seasoning.
Continue with onions, bell peppers, pepperoncinis, bacon, sprouts, and lettuce.
Top with hollow bun which should fit around all of those veggies perfectly!
Slice in half and ENJOY!

*I find my favorite bolillo rolls in the bakery of my basic Stater Brothers Grocery Store. Anywhere with a bakery should have something similar. I've seen them at Ralphs/Kroger, Sprouts, and Walmart as well. I grab the biggest, fluffiest ones I can find so they'll be light but big for maximum sandwich capacity! If you're a macro-counter search "bolillo g" in your food-logging app to find one in grams and then you can just log whatever weight you end up with. I generally start with a 90-95 gram roll (up to 47 carbs) and hollow it down to about 68 g (34 carbs.)
I love to buy the small plastic ramekins from smart and final for storing my chipotle mayo and other sauces and dressings in my fridge. (Like the kind your salad dressing comes in at Chipotle).
Since I make a sandwich so often, I keep all of my leftover sliced veggies, and half open avocado etc.,in little ziplocks piled into one tupperware in the fridge for easy pull-out and clean up.