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Mexican Chicken Sandwiches Recipe

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These lively sandwiches have a special feel with grilled bread and savory melted cheese, but they come together in less than 30 minutes! Samantha Anhalt of Redford Township, Michigan shares the recipe.

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4 Servings
Prep/Total Time: 25 min.

Ingredients

3 tablespoons Crisco® Extra Virgin Olive Oil or Canola Oil
4 teaspoons chili powder
1/2 teaspoon garlic powder
1/4 to 1/2 teaspoon cayenne pepper
4 boneless skinless chicken breast halves (4 ounces each)
1-1/2 cups (6 ounces) shredded taco or Mexican cheese blend, divided
1/3 cup mayonnaise
8 slices sourdough bread
1/2 cup salsa

Directions

In a small bowl, combine the oil and seasonings. Rub over both sides of chicken. Grill, covered, over medium heat for 6-8 minutes on each side or a meat thermometer reaches 170°.
Meanwhile, combine 1 cup cheese and mayonnaise; set aside. Grill bread slices on one side until lightly browned. Spread with cheese mixture; grill until cheese is melted.
Place chicken on cheese side of each of 4 slices of toasted bread, top with salsa, remaining shredded cheese and remaining toasted bread, cheese side down. Yield: 4 servings.

Nutrition Facts: 1 serving (1 each) equals 585 calories, 39 g fat (12 g saturated fat), 56 mg cholesterol, 942 mg sodium, 37 g carbohydrate, 4 g fiber, 20 g protein.

Mexican Chicken Sandwiches published in Simple & Delicious July/August 2007, p61

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