Grilled mexican chicken sandwiches Recipes
Source: Martin James' Picnic Collection
1 1/2 tablespoons vegetable or olive oil
2 cloves garlic, minced
2 teaspoons chili powder
1/4 teaspoon cayenne (optional)
4 boneless chicken breasts
1 1/2 cups Mexican cheese blend
1/3 cup mayonnaise
4 slices sourdough bread
1/2 cup chunky salsa
In a small bowl, combine oil, garlic, chili powder, and cayenne. Using a rubber spatula, spread mixture over both sides of the chicken.
Prepare grill. Grill chicken until juices run clear.
Combine 1 cup of the cheese blend and the mayonnaise; mix well. Toast bread on edge of grill, turn. Spread toasted side of the bread evenly with cheese/mayonnaise mix. Grill, cheese side up, 2 more minutes or until cheese begins to melt.
Place a piece of chicken on toasted cheese bread and top with salsa. Sprinkle with remaining cheese.
Makes 4 open-faced sandwiches.