Mexican Telera Sandwich
Servings: 4
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Ingredients
- MAYONNAISE SPREAD:
- 1 cup mayonnaise
- 1 clove garlic - crushed
- 2 canned chipotles in adobo sauce - minced fine
- 1/4 cup sun dried tomatoes (not packed in oil) soaked in hot water for 1/2 hour - drained and chopped fine
- MARINADE:
- 1/4 cup lemon juice
- 1 clove garlic - crushed
- 1 teaspoon seaonsed salt
- 1 teaspoon paprika
- 1/2 cup olive oil
- 4 boneless, skinless chicken breast halves
- 4 telera rolls - split in half or comparable roll
- 4 plum tomatoes - sliced
- 1 avocado - peeled and cut into 16 slices

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- 8 slices pepper jack cheese

 
 
A spicy, fresh sandwich with great flavor.
 
Directions

  • Place mayonnaise is a small bowl along with the chipotle chiles in sauce and presoaked sun
    dried tomatoes.
  • Mix together, cover and put in the refrigerator until ready to use.
  • Mix
    all of the marinade ingredients together.
  • Pour over chicken in a one gallon ziploc plastic bag.
  • Turn to coat and place in the
    refigerator to marinade for at least 1/2 hour but no more than 1 hour.
  • Discard marinade and place chicken on the grill and cook for 8-10 minutes or until no longer
    pink on the inside.
  • Split sandwich rolls.
  • Generously spread cut sides of rolls with the
    mayonnaise mixture.
  • Layer chicken breasts, slightly overlapping on the bottom of the roll.
  • Top each portion of chicken with tomato and slices of avocado.
  • Cover with two slices of cheese.
  • Place assembled sandwiches open faced on a sheet pan and bake until the cheese is melted,
    approximately 5 minutes.
  • Put the tops on back on the sandwiches, slice and serve.


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