Grilled Mojito Chicken Sandwiches

Submitted by Diana Adcock

"We made these last summer and idiot me didnt post the recipe--I found it yesterday during my big recipe clean. It's originaly from Cooking Light, and it's reeeeally good! Add a second serrano pepper if you like "bite"."

 

• Ready In: 1hr 30mins
• Ingredients: 18
• Yields: 4 sandwiches
• Serves: 4

ingredients

• 59.14 ml mayonnaise
• 2.46 ml grated lime zest
• 44.37 ml of fresh mint, minced
• 14.79 ml lime juice
• 4.92 ml white sugar
• 1 serrano pepper, minced with seeds
• 14.79 ml of fresh mint, minced
• 44.37 ml lime juice
• 44.37 ml dark rum
• 4.92 ml ground cumin
• 1 garlic clove, minced
• 4 boneless skinless chicken breasts, pounded thin
• 4 slice vidalia onions (1/4 inches thick) or 4 slice walla walla onions (1/4 inches thick)
• 1.23 ml salt
• 2.46 ml black pepper
• 4 crusty French rolls
• 1 large tomatoes, sliced
• 8 leaf red leaf lettuce

directions

1. In a small bowl combine the first six ingredients.
2. Whisk well, cover and chill.
3. In a heavy duty freezer bag combine the 1 T. fresh mint, 3 T. lime juice, 3 T. dark rum, 1 t. cumin, and the minced garlic.
4. Seal bag and shake well.
5. Add the pounded chicken breasts.
6. Press out air and seal.
7. Marinate for 1 hour in the fridge.
8. Prepare grill.
9. Remove chicken from bag and discard marinade.
10. Place the onion slices on the grill.
11. Grill for 4 minutes.
12. Place the chicken on grill.
13. Grill for 4 to 5 minutes.
14. Turn chicken and onions.
15. Cook for another 4 to 5 minutes, or until chicken is done-it cooks fast.
16. Remove chicken and onions from grill.
17. Season with salt and pepper.
18. Cut rolls in half and grill for 1-2 minutes-just until toasted and light brown.
19. To assemble-.
20. Spread chilled dressing on bottom halves of toasted rolls.
21. Top each with a chicken breast, then onion, tomato and lettuce.
22. Top with the toasted roll tops.
23. Serve.