Green Chile Chicken Sandwiches

Got this recipe from my mom. Not sure where she got it. It has a nice blend of flavors. I don't recommend using a George Foreman grill with this recipe because all of the essential yummy juices are squeezed out.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 4  boneless skinless chicken breast halves (1 1/4 pounds)
• 2⁄3 cup soy sauce
• 1⁄4 cup cider vinegar
• 2  tablespoons sugar
• 2  tablespoons  vegetable oil
• 1 (4 ounce) can whole green chilies, drained and sliced lengthwise
• 4  slices monterey jack pepper cheese or 4  slices monterey jack cheese
• 4  kaiser rolls or 4  sandwich buns, split
• 1  large tomatoes, sliced (optional)

Directions

1. Pound chicken to flatten; place in a large resealable plastic bag.
2. In a bowl, combine soy sauce, vinegar, sugar and oil; mix well.
3. Set aside 1/4 cup for basting. Pour remaining marinade over chicken, seal bag and turn to coat. Refrigerate for 30 minutes.
4. Drain and discard marinade. Grill chicken, uncovered, over medium heat for 3 minutes. Turn and baste with reserved marinade; grill 3 minutes longer or until juices run clear.
5. Top each chicken breast with a slice of cheese and a green chile; cover and grill for 2 minutes or until cheese is melted.
6. Serve on rolls with tomatoes, if desired.