Sandwiches, Wraps & Panini
Grilled Mexican Chicken Sandwiches
Prep Time: 10 min | Cook Time: 12 min | Servings: 4 | Calories: 500
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Prep Time
10 min
Cook Time
12 min
Servings
4
Calories
500
This recipe is simple yet tasty with plenty of seasoned grilled chicken atop a toasted slice of sourdough bread layered with melted Sargento® Shredded 4 Cheese Mexican - Fine Cut and a helping of chunky salsa to add some fresh cooling flavor to this hot little treat.
Ingredients
- 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 cups (6 oz.) Sargento® Shredded 4 Cheese Mexican - Fine Cut or Sargento® Shredded Nacho & Taco Cheese, divided
- 1/3 cup mayonnaise
- 4 slices sourdough bread
- 1/2 cup chunky-style salsa
Directions
- 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 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.
