South of the Border Chicken Sandwich

Spicy grilled chicken sandwiches (or you can broil), with pepper-jack cheese and a spicy mayo to give it a little kick. Perfect for weekend meals!

• Ready In: 6 hrs 8 mins
• Serves: 4

Ingredients

• For the Spicy Mayo

• 1⁄2 cup mayonnaise
• 1  teaspoon chili powder
• 1⁄4 teaspoon cumin
• 1⁄8 teaspoon cayenne pepper
• 1⁄8 teaspoon salt
• 1 1⁄2 teaspoons tomato paste
• 1  teaspoon fresh lime juice
• 1  teaspoon  orange juice

• For the Sandwiches

• 4  boneless skinless chicken breast halves
• 1  cup  orange juice
• 1⁄4 cup fresh lime juice
• 1⁄4 cup olive oil
• 2  tablespoons butter
• 4  kaiser rolls, split
• 4  slices tomatoes
• 4  leaves lettuce
• 4  slices red onions (optional)
• 1⁄4 cup  chopped cilantro (optional)
• 4  slices monterey jack pepper cheese (optional)

Directions

1. Pound chicken to 1/4-inch thickness.
2. Combine oil and juice in a resealable ziplock bag.
3. Add chicken and marinate 4-6 hours.
4. Combine ingredients for Spicy Mayo (mayonnaise, chili powder, cumin, cayenne pepper, salt, tomato paste, lime juice, and orange juice) until smooth.
5. Chill for several 2-3 hours before making sandwiches to blend flavors.
6. Remove chicken from marinade and discard marinade.
7. Grill or broil chicken 8-10 minutes, or until cooked through, turning once while cooking.
8. Remove chicken from heat and place cheese on chicken while it is very hot.
9. Butter cut sides of rolls and grill or toast until lightly golden and crisp.
10. Place chicken (with cheese), lettuce, tomato, red onion, a dallop of southwest mayo, and sprinkle about a tablespoon of chopped cilantro on each sandwich and top with upper portion of each roll.
11. Serve hot.