Mexican Telera Sandwich Recipe

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A spicy, fresh sandwich with great flavor.
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  • 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
  • 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
  • 8 slices pepper jack cheese
Container:small mixing bowl, grill or skillet
  • 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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