Grilled Mexican Chicken Sandwiches combine chicken, cheese and salsa for a quick and easy lunch or dinner.
copyright 2003 Sargento Foods Inc.
- 1-1/2 tsp. vegetable oil
- 2 cloves garlic, minced
- 2 tsp. chili powder
- 1/4 tsp. cayenne pepper (optional)
- 4 boneless, skinless chicken breast halves
- 1-1/2 c. (6-oz.) Sargento® Fine Cut Shredded 4 Cheese Mexican or Sargento® Nacho & Taco Shredded Cheese, divided
- 1/3 cup mayonnaise
- 4 slices sourdough bread
- 1/2 cup chunky-style salsa
Combine oil, garlic, chili powder and pepper, if desired, in small bowl. Spread over both sides of chicken. Cook chicken on preheated medium-hot grill 5 minutes each side or until no longer pink in center.
Combine 1 cup Sargento® Fine Cut Shredded 4 Cheese Mexican or Sargento® Nacho & Taco Shredded Cheese and mayonnaise. Lightly toast one side of bread around edges of grill. Turn; spread untoasted side of bread with cheese mixture. Grill, cheese side up, 2 minutes or until cheese begins to melt. Top with chicken, salsa and remaining cheese.
Substitution Tip: 1/4 teaspoon garlic powder may be substituted for fresh garlic.