Mexican Chicken Sandwiches
Ingredients
⅓ cup
mayonnaise
1 tbsp.
Kowalski's Freshly Squeezed Lime Juice (from the Produce Department)
1 tsp.
freshly grated lime zest
- kosher salt and freshly ground Kowalski's Black Peppercorn, to taste
1 tbsp.
Kowalski's Extra Virgin Olive Oil
½ cup
canned black beans, rinsed and drained
2 tbsp.
chopped red onion
2 tbsp.
low-sodium chicken stock
1 tbsp.
finely chopped fresh cilantro
1 tsp.
Kowalski's Ground Cumin
1 ¼ lbs.
boneless skinless chicken breasts, pounded to an even ½" thickness
2 tsp.
Kowalski's Chili Powder
¾ tsp.
Kowalski's Ground Cayenne Pepper
3 slices
Kowalski's Pepper Jack Cheese
1
baguette, split horizontally, cut into 4 pieces
6-8 slices
tomato
- Kowalski's Fresh Guacamole (from the Prepared Produce Section), to taste
Directions
- Preheat a grill to high heat.
- In a small mixing bowl, whisk together mayonnaise, lime juice and zest; season with salt and pepper. Set lime mayonnaise aside.
- In a small skillet, heat oil over medium heat. Add beans and onion; cook until onion is tender (5 min.).
- Transfer bean mixture to a medium mixing bowl. Add stock, cilantro, cumin, salt and pepper; mash into a paste. Set bean paste aside.
- Season chicken with chili powder, cayenne, salt and pepper; grill on preheated grill over direct heat, covered, until chicken is cooked through (about 10 min.), turning once.
- Remove from grill; top chicken with cheese. Tent chicken loosely with foil; let stand for 5 min.
- Spread half of each roll with bean paste; spread the other half with a generous amount of lime mayonnaise.
- Top each roll with a piece of chicken, an equal amount of tomato and a generous dollop of guacamole; serve immediately.
