Grilled Tex-Mex Chicken Sandwich
"Why go for the same old grilled cheese sandwich when you can have this flavorful sandwich instead? Even better served with an ice cold Mexican beer."
- Ready In:
- 45mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 1 tablespoon fresh lime juice
- 1 tablespoon peanut oil
- 1⁄2 teaspoon fresh ground pepper
- 2 whole chicken breasts, split (skinless and boneless)
- 1⁄2 cup canned black beans, rinsed
- 1⁄4 teaspoon cumin
- 1⁄4 teaspoon dried oregano
- 1⁄4 teaspoon salt
- 1⁄2 ripe avocado, peeled, diced
- 1 small plum tomato, diced
- 1 canned green chili pepper, rinsed, chopped
- 1 tablespoon finely chopped red onion
- 8 slices bread, cut from crusty round loaf (1/2-inch thick)
- 1 cup shredded monterey jack cheese
- 4 tablespoons unsalted butter, melted
directions
- Mix lime juice, oil, and pepper in bowl. Add chicken and toss to coat. Let marinate at room temperature 30 minutes.
- Place beans, cumin, oregano and salt in small bowl and mash with fork to coarse puree.
- Heat broiler.
- Mix avocado, tomato, chile, and onion in second small bowl.
- Place chicken breasts on baking sheet and broil 6 inches from heat until cooked but still moist, about 7 minutes. Let cool 5 minutes, then slice on diagonal.
- Top 4 slices bread with avocado mixture and then chicken. Top with bean puree and cheese and then remaining bread. Gently press sandwiches together. Brush both sides of sandwiches with butter.
- Heat large skillet over medium-high heat. Add 2 sandwiches and cook, pressing down with spatula and turning once, until golden brown. Repeat with remaining sandwiches. Serve hot.
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Reviews
-
All of the components in this dish are exceptional. Loved every part of this sandwich. The hardest part was being able to find the recipe again on the site! Made for FYC tag game.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
