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Spicy Grilled Chicken Sandwich

By Laurie Adams, Surrey, B. C.

Tested till perfect

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Spicy Grilled Chicken Sandwich

This recipe makes 4 servings

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2003 Canada Day Challenge Runner Up

Ingredients

  • 4 boneless skinless chicken breasts
  • 1 pinch each salt and pepper
  • 1 loaf (12x5 inch/30x12cm) French bread, or Italian bread
  • 2 tbsp extra-virgin olive oil
  • 4 leaves romaine lettuce
  • 4 thin slices red onions
  • 1 thinly sliced tomato
  • Marinade:
  • 1/4 cup lime juice
  • 1/4 cup extra-virgin olive oil
  • 4 cloves garlic, minced
  • 1 canned chipotle pepper, minced
  • 1 tbsp Dijon mustard
  • Chipotle Mayonnaise:
  • 3/4 cup light mayonnaise
  • 1/2 canned chipotle pepper, minced
  • 1 tbsp extra-virgin olive oil

Preparation

Place each chicken breast between sheets of plastic wrap; pound to even thickness. Set aside.

Marinade: In bowl, whisk together lime juice, oil, garlic, chipotle pepper and mustard; add chicken, turning to coat. Cover and refrigerate for at least 4 hours or for up to 6 hours.

Chipotle Mayonnaise: In small bowl, stir together mayonnaise, chipotle pepper and oil. Cover and refrigerate for at least 2 hours or for up to 6 hours.

Discarding marinade, sprinkle chicken with salt and pepper. Place on greased grill over medium-high heat; close lid and grill until no longer pink inside, about 6 minutes per side.

Meanwhile, cut bread in half horizontally, brush cut sides with oil. Grill, cut sides down, until golden. Spread toasted side with Chipotle Mayonnaise. Sandwich chicken, lettuce, onion and tomato in loaf, cut crosswise into quarters.

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