Simple Recipes for Every Day
Santa Fe Grilled Chicken Sandwich
- Serves: 4
- Prep Time: 20 min
- Cook Time: 35 min
Ingredients
Chilli Herb Mayo
- 2 tablespoons minced fresh basil
- 2 tablespoons minced fresh cilantro
- 1 tablespoon minced fresh chives
- 1 cup mayonnaise
- 1 teaspoon chili powder
- sea salt
- freshly cracked black pepper
Sandwich
- 1 large red, yellow, or orange bell pepper, cut into 1-inch-thick strips
- 1 pound boneless, skinless chicken breast
- ¼ cup extra-virgin olive oil, plus more for brushing
- 1¼ teaspoons sea salt
- ½ teaspoon freshly cracked black pepper
- 1 small yellow onion, thinly sliced
- 8 slices sourdough bread
- 1 avocado, sliced
- 1 large red, yellow, or orange bell pepper, cut into 1-inch-thick strips
Ingredients
Chilli Herb Mayo
- 2 tablespoons minced fresh basil
- 2 tablespoons minced fresh cilantro
- 1 tablespoon minced fresh chives
- 1 cup mayonnaise
- 1 teaspoon chili powder
- sea salt
- freshly cracked black pepper
Sandwich
- 1 large red, yellow, or orange bell pepper, cut into 1-inch-thick strips
- 1 pound boneless, skinless chicken breast
- ¼ cup extra-virgin olive oil, plus more for brushing
- 1¼ teaspoons sea salt
- ½ teaspoon freshly cracked black pepper
- 1 small yellow onion, thinly sliced
- 8 slices sourdough bread
- 1 avocado, sliced
- 1 large red, yellow, or orange bell pepper, cut into 1-inch-thick strips
Method
In a small bowl, combine the basil, cilantro, chives, mayonnaise, and chili powder. Season to taste with salt and pepper (see Note).
Preheat the grill to medium-high. Brush the bell peppers and chicken with the olive oil and season with the salt and pepper. Transfer the chicken and peppers to the preheated grill and cook until peppers begin to soften and char and chicken is cooked through, about 4 to 6 minutes per side. Transfer to a cutting board. Allow the chicken to rest for 5 minutes before thinly slicing.
Meanwhile, heat the remaining ¼ cup olive oil in a small skillet over medium-low heat. Once the oil is glistening, add the onions and cook, stirring often, until onions begin to brown and are soft, about 10 minutes.
Making one sandwich at a time, spread the herb mayo on the inside of each slice of bread. On four of the slices, layer the onions, bell peppers, avocado, grilled chicken, and pepper Jack cheese, dividing evenly. Top with the remaining slices of bread, mayo-side down. Brush the tops and bottoms of the sandwiches with olive oil.
Heat a large cast-iron skillet or griddle over medium-low heat. Working in batches, if needed, add the sandwiches and cook, until golden brown and the cheese is melted, about 3-4 minutes per side. Slice each sandwich in half and serve warm.
Note: Store any unused herb mayo in an airtight container in the refrigerator for up to 1 week.