Jack and Jerk Boucané Sandwich

Caribbean jerk, mesquite-smoke-grilled, chicken breast with melted jack cheese on a toasted ciabatta roll with red onion, lettuce, tomato and honey mustard dressing.. Inspired by the Houston's Restaurant Biltmore Chicken Sandwich.

• Ready In: 40 mins
• Serves: 4
• Yields: 4 sandwiches

Ingredients

• 2  tablespoons honey
• 2  tablespoons fresh lime juice
• 2  teaspoons lime peel, freshly grated
• 1  small onion, peeled and quartered
• 2  teaspoons paprika
• 2  fresh jalapeno peppers, halved and seeded
• 2  teaspoons  vegetable oil
• 1 1⁄2 teaspoons  garlic salt
• 1⁄2 teaspoon ground cinnamon
• 1⁄2 teaspoon fresh ground black pepper
• 1⁄2 teaspoon ground allspice
• 4  ciabatta rolls
• 4  chicken tenders
• 4  slices monterey jack cheese
• 4  leaves leaf lettuce
• 4  slices red onions
• 4  slices beefsteak tomatoes
•  honey mustard dressing

Directions

1. Start the charcoal grill with mesquite briquettes. Pound the chicken tenderloins between plastic wrap into 3/8 in thick medallions. Trim to fit ciabatta rolls.
2. Combine honey, lemon juice and lemon peel in food processor or blender. Blend well. Add onion, jalapeños, paprika, oil, garlic salt, cinnamon, pep-per and allspice to honey-lemon mixture in food processor container. Process until very finely chopped, scraping down sides when necessary. Spread mixture evenly over both sides of chicken medallions.
3. Add addition mesquite chips to charcoal for smoke.
4. Grill chicken on both sides and toast ciabatta rolls over mesquite charcoal until chicken is almost cooked through.
5. Place and melt Jack cheese over breasts on grill (about 15-30 seconds).
6. Place chicken breasts on toasted ciabatta bun with, red onion slice, beefsteak tomato slice, leaf lettuce leaf and honey mustard dressing.
7. Serve with matchstick french fries or shoestring potatoes.