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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.
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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.
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Course; Chicken / Sandwiches