Open-Faced Southwestern Chicken Sandwiches
Want a showy presentation when having guests over for lunch? This sandwich topped with colorful black bean salsa will do the trick.
Ingredients
Makes 4 servings / Prep: 15 min., Grill: 20 min., Broil: 2 min.
- 4 skinned and boned chicken breasts
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons vegetable oil
- 2 teaspoons chili powder
- ¼ teaspoon ground red pepper
- 1 garlic clove minced
- 1 cup 4 ounces shredded Mexican four-cheese blend
- ⅓ cup mayonnaise
- 4 1-inch-thick French bread slices, lightly toasted
- Black bean salsa
Instructions
- Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten to ½-inch thickness using a meat mallet or rolling pin.
- Stir together cilantro and next 4 ingredients.
- Spread on chicken.
- Grill, covered with grill lid, over medium-high heat (350° to 400°) 8 to 10 minutes on each side or until chicken is done.
- Meanwhile, stir together cheese and mayonnaise.
- Spread on bread slices.
- Place bread, cheese mixture side up, on a baking sheet.
- Broil 6 inches from heat 1 to 2 minutes or until cheese melts.
- Place chicken on bread, and serve with black bean salsa.