Mexican-Style Chicken Sandwiches

I broke out a cookbook I hadn’t used in years and found this yummy recipe.

2/3 c. mayo
2 T fresh lime juice
Salt and pepper to taste
15 oz. can black beans, drained
1 1/2 tspn. ground cumin
4 French rolls, split horizontally, lightly toasted
2 boneless skinless chicken breasts, diced
3/4 tspn. cayenne pepper
1 T olive oil
4 slices hot pepper Monterey Jack cheese

2 medium tomatoes, sliced
1 avocado, peeled, pitted and sliced

Whisk together mayo and lime juice in a small bowl. Season with salt and pepper.

Stir beans and cumin in a small skillet over medium heat until heated through. Using fork, mash beans in skillet to a coarse paste. Arrange toasted rolls on plates and spread bean mixture on 1/2 of each roll.

Heat olive oil in a skillet and add chicken. Sprinkle cayenne pepper over chicken as it cooks. When chicken is cooked through, top chicken with cheese slices, cover skillet, reduce heat and cook on low until cheese melts.

Place chicken on bean mixture. Top with tomato and avocado. Spread lime mayo on 1/2 of rolls that don’t have the beans on them, assemble and serve.

Did I change anything? The only think I changed was that I melted the cheese on the rolls while they were toasting in the oven instead of melting the cheese on the chicken in the skillet.

What did the family think? Hubby and I really liked these sandwiches. Our oldest wasn’t feeling well and went to bed so he didn’t eat dinner and SURPRISINGLY our youngest did eat it without much fuss. Once I removed the avocado and the tomatoes he ate it. I was so proud of him and it sure made dinnertime MUCH more enjoyable.

Recipe from Bon Appetit

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Filed under Chicken, Definitely Making it Again, Mexican, Sandwich

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