Southwestern Chicken Sandwich

These chicken sandwiches taste like a gourmet sandwich and can easily be enjoyed at dinner instead of lunch. Using french bread makes all the difference. Being open-faced makes me feel better about cutting out some of the carbs or calories. My only challenge is to not eat the top that I set aside. You can use pre-packaged black bean salsa for the topping or make your own. I’ve included how to make it on your own at the bottom.

FullSizeRenderOpen-faced southwestern chicken sandwich

4 boneless chicken breast halves

2 T chopped fresh cilantro

2 T olive oil

2 t chili powder

1/4 t ground red pepper

1 garlic clove, minced

1 cup (4 ounces) shredded Mexican four-cheese blend

1/3 lite mayonnaise

4 (1″ thick) French bread slices, lightly toasted

Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten to 1/2 inch thickness using a meat mallet or a rolling pin.

Stir together cilantro and next 4 ingredients. Spread on chicken.

Grill, covered with grill lid over medium high head (350-400 degrees) 8-10 minutes on each side or until chicken is done.

Meanwhile, stir together cheese and mayo. Spread on bread slices. Place bread, cheese mixture side up, on a baking sheet.

Broil 6 inches from heat 1-2 minutes or until cheese melts (this goes fast, so keep an eye on it). Place chicken on bread, and serve with Black Bean Salsa.

BLACK BEAN SALSA

1 plum tomato

1 avocado

1/3 cup chopped red onion

1 (15 ounce) can black beans, rinsed and drained

1 1/2 T chopped fresh cilantro

1 T olive oil

2 T lime juice

1/8 t salt

Dice tomato and avocado. Combine tomato, avocado, onion, beans and cilantro in a bowl.

Whisk together oil and remaining 3 ingredients. Toss with bean mixture. Cover and chill, if desired. Yield: about 3 cups.

Photo and Recipe adapted from Southern Living Ultimate Quick & Easy Cookbook