Thin-sliced roaster breast couldn't be easier or faster to grill for this hearty update of the submarine/hoagy/hero sandwich. This is a complete Tex-Mex meal in one.
1 roaster thin-sliced boneless breast (1 1/4 pounds) or 4 skinless, boneless, chicken breast halves butterflied
1 tablespoon vegetable oil
Salt and ground pepper to taste
Cayenne
Chili powder
5 to 6 thin slices Monterey Jack cheese with chilies
5 to 6 slices French or Italian bread
2 tablespoons melted butter or margarine
5 to 6 leaves Romaine lettuce
1 tomato, thinly sliced
1 avocado, peeled, pitted, sliced and tossed with lemon juice
1/2 cup prepared salsa
Rub chicken lightly with oil and season with salt, pepper, Cayenne and chili powder. Grill, 5 to 6-inches above medium-hot coals about 2 minutes on each side. Top chicken with slices of cheese; grill 1 to 2 minutes longer or until cheese is melted.
Brush bread with melted butter; grill alongside chicken 1 to 2 minutes on each side until golden brown. To serve, place a lettuce leaf on each toasted bread slice. Evenly divide chicken, slices of tomato and avocado on top. Serve sandwiches open-faced with salsa.
Chicken Recipes - The Perdue Chicken Cookbook
Copyright (C) by Mitzi Perdue - Used with Permission
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