CHICKEN: Remove fat from the chicken thighs. Add water to pot for it to just cover the chicken a little bit. Boil for FIVE minutes, remove from heat, drain that water and rinse the chicken.

Add new water to cover to the top of the pot. Add one whole onion cut in half just toss into the pot, three garlic cloves, whole bay leaf, coriander, salt to taste or Jonny’s seasoning salt to taste, pepper, garlic powder, onion powder. BOIL for 35 minutes

Remove chicken thighs and shred with two forks, add a bit of the broth to moisten the chicken. Taste the chicken and add more seasoning salt if needed. (Strain the broth and it can be used for soup or anything else that requires like chicken broth).

SAUCE: Add mayo to bowl, dice the 2 chipotle in adobo sauce. Start with two chipotles and add diced chipotle and some of the adobo sauce into the bowl. Mix & taste, if you want it more spicy add more chipotle and the adoboe sauce.

ASSEMBLING THE SANDWICH: Cut bread in half, add a good amount of chipotle mayo to each side.

ADD: the shredded chicken to one side, cut up onions in circles, tomatoes, Add chopped basil on top of the tomato, add mozzarella cheese on top.

Put both sides of the bread into the oven uncovered at 350 for 10 to 15 minutes. (The top piece of bread that just has mayo - don’t add it on top of the mozzarella! Keep it on the side).

When reheating old sandwich - flip it over half way through to toast up the soggy parts! Air fryer or toast in oven to reheat!