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Mexican Chicken Sandwiches

 Mexican Chicken Sandwiches
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 Spring Lake, Michigan shares the recipe.
4 ServingsPrep/Total Time: 25 min.


  • 3 tablespoons olive 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 Mexican cheese blend, divided
  • 1/3 cup mayonnaise
  • 8 slices sourdough bread
  • 1/2 cup salsa


  • 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 on one side until lightly browned. Spread with cheese mixture;
  • grill until cheese is melted.
  • Place chicken on four slices of toast; top with salsa, remaining
  • shredded cheese and remaining toast. Yield: 4 servings.
Nutritional 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.

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Mexican Chicken Sandwiches (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.