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Grilled Mexican Chicken Sandwiches



  • 1 1/2 tablespoons vegetable or olive oil
  • 2 cloves garlic, minced
  • 2 teaspoons chili powder
  • 1/4 teaspoon cayenne (optional)
  • 4 boneless chicken breasts
  • 1 1/2 cups Mexican cheese blend
  • 1/3 cup mayonnaise
  • 4 slices sourdough bread
  • 1/2 cup chunky salsa


  1. In a small bowl, combine oil, garlic, chili powder, and cayenne. Using a rubber spatula, spread mixture over both sides of the chicken.
  2. Prepare grill. Grill chicken until juices run clear.
  3. Combine 1 cup of the cheese blend and the mayonnaise; mix well. Toast bread on edge of grill, turn. Spread toasted side of the bread evenly with cheese/mayonnaise mix. Grill, cheese side up, 2 more minutes or until cheese begins to melt.
  4. Place a piece of chicken on toasted cheese bread and top with salsa. Sprinkle with remaining cheese.
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Yield: 4 open-faced sandwiches

Source: Martin James' Picnic Collection


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