 | | Directions |
- Place mayonnaise is a small bowl along with the chipotle chiles in sauce and presoaked sun dried tomatoes.
- Mix together, cover and put in the refrigerator until ready to use.
- Mix all of the marinade ingredients together.
- Pour over chicken in a one gallon ziploc plastic bag.
- Turn to coat and place in the refigerator to marinade for at least 1/2 hour but no more than 1 hour.
- Discard marinade and place chicken on the grill and cook for 8-10 minutes or until no longer pink on the inside.
- Split sandwich rolls.
- Generously spread cut sides of rolls with the mayonnaise mixture.
- Layer chicken breasts, slightly overlapping on the bottom of the roll.
- Top each portion of chicken with tomato and slices of avocado.
- Cover with two slices of cheese.
- Place assembled sandwiches open faced on a sheet pan and bake until the cheese is melted, approximately 5 minutes.
- Put the tops on back on the sandwiches, slice and serve.
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Container: small mixing bowl, grill or skillet
Servings: 4
|  | | Ingredients | | - | | MAYONNAISE SPREAD: |
| - | | 1 cup mayonnaise |
| - | | 1 clove garlic - crushed |
| - | | 2 canned chipotles in adobo sauce - minced fine |
| - | | 1/4 cup sun dried tomatoes (not packed in oil) soaked in hot water for 1/2 hour - drained and chopped fine |
| - | | MARINADE: |
| - | | 1/4 cup lemon juice |
| - | | 1 clove garlic - crushed |
| - | | 1 teaspoon seaonsed salt |
| - | | 1 teaspoon paprika |
| - | | 1/2 cup olive oil |
| - | | 4 boneless, skinless chicken breast halves |
| - | | 4 telera rolls - split in half or comparable roll |
| - | | 4 plum tomatoes - sliced |
| - | | 1 avocado - peeled and cut into 16 slices |
| - | | 8 slices pepper jack cheese |
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