Shelly's Recipe

MEXICAN CHICKEN SANDWICHES

Category: Sandwiches

1 1/2 tbsp vegetable or olive oil
2 cloves garlic, minced, or 1 tsp bottle minced garlic, or 1/4 tsp garlic powder
2 tsp chili powder
1/4 tsp cayenne pepper (optional)
4 boneless, skinless chicken breast halves
1 1/2 cups (6 oz) Mexican Blend cheese (Cheddar, Monterey jack, Asadero, queso quesadilla) divided
1/3 cup reduced-calorie mayonnaise
4 slices sourdough bread
1/2 cup chunky salsa (optional)

In a small bowl, combine oil, garlic, chili powder and pepper. Using a rubber spatula, spread mixture evenly over both sides of chicken.

Prepare medium-hot charcoal fire or preheat gas grill to medium-high. Grill chicken on oiled rack 5 minutes per side, or until cooked through.

Combine 1 cup of cheese mixture and mayonnaise, mix well. Toast bread on edge of grill, turn. Spread toasted side of bread evenly with cheese/mayonnaise mixture. Grill, cheese side up, 2 more minutes or until cheese begins to melt.

To serve, place chicken on toasted bread, top with salsa. Sprinkle with remaining cheese. Serves 4.