Amazing Southwest Chicken Sandwiches

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• MARINADE
• 1/4 cup finely chopped fresh cilantro
• 1 clove garlic, minced
• 1/4 jalapeno chile pepper, seeded and minced
• 2 tablespoons finely grated fresh lime zest
• 1 1/2 teaspoons salt
• 1/2 teaspoon onion powder
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon chipotle chile powder
• 1 tablespoon olive oil
• 1 pound chicken breast tenderloins or strips
• SALSA
• 1 medium tomato, chopped
• 1 small sweet onion, finely chopped
• 2 tablespoons finely chopped fresh cilantro
• 1/2 jalapeno chile pepper, seeded and minced
• 1 clove garlic, finely chopped
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon sea salt
• 1/8 teaspoon chipotle chile powder
• 1 tablespoon fresh lime juice
• GRILLED VEGETABLES
• 1 sweet onion cut into 1/2-inch slices
• 1 red bell pepper, quartered
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/2 teaspoon minced garlic
• LIME MAYONNAISE
• 1/2 cup mayonnaise
• 2 tablespoons fresh lime juice
• 16 thick slices French bread
• 2 mangos - peeled, seeded, and sliced
• 8 slices Monterey Jack cheese

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Make the marinade: in a bowl whisk the 1/4 cup cilantro, garlic, jalapeno, lime zest, 1 1/2 teaspoons salt, onion powder, black pepper, chipotle powder and 1 tablespoon olive oil. Add the chicken, coat well, cover and refrigerate for 1 hour.

2. Make the salsa: in a bowl combine the chopped tomato, sweet onion, 2 tablespoons cilantro, half the jalapeno, garlic, black pepper, sea salt, chipotle powder and 1 tablespoon lime juice. Stir and refrigerate until serving.

3. Make the lime mayonnaise: stir the 2 tablespoons lime juice into the mayonnaise until smooth and refrigerate until serving.

4. Preheat a grill to medium-high, about 400°F [200°C]. Toss the onion slices and red bell pepper quarters with 1 tablespoon olive oil, 1/4 teaspoon salt and the minced garlic.

5. Lift the chicken out of the marinade and discard the leftover marinade. Grill the chicken and vegetables together, turning once, for about 8 to 10 minutes until the chicken reaches 165°F [74°C] in the thickest part and the vegetables are charred and tender.

6. Transfer the chicken to a plate, rest 3 minutes, then slice it into strips. Chop the grilled onion and pepper into pieces.

7. Grill the bread slices 1 to 2 minutes per side until lightly toasted. Spread the lime mayonnaise on the bread.

8. Assemble each sandwich: layer a slice of Monterey Jack cheese, chicken strips, grilled vegetables, mango slices and salsa on a bottom bread slice, then top with a second slice of bread. Serve right away.