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.
Open-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
1/3 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