Mexican Chicken Sandwiches

Serves 4
  • 1/3 cup mayonnaise
  • 1 tbsp. fresh squeezed lime juice
  • 1 tsp. grated lime zest
  • - kosher salt and Kowalski's Coarse Ground Black Pepper, to taste
  • 1 tbsp. Kowalski's Extra Virgin Olive Oil
  • 1/2 cup canned black beans, rinsed and drained
  • 2 tbsp. chopped red onion
  • 2 tbsp. low-sodium chicken stock
  • 1 tbsp. finely chopped fresh cilantro
  • 1 tsp. ground cumin
  • 1 ¼ lbs. boneless skinless chicken breasts, pounded to an even 1/2" thickness
  • 2 tsp. chili powder
  • 3/4 tsp. cayenne pepper
  • 3 slices pepper jack cheese
  • 1 Kowalski's Baguette, split horizontally, cut into 4 pieces
  • 6-8 tomato slices
  • - Kowalski's Guacamole

In a small mixing bowl, whisk together mayonnaise, lime juice and lime zest; season with salt and pepper and set aside. Heat oil in a small skillet over medium heat; add beans and onion. Cook 5 min. Move bean mixture to a medium mixing bowl and add stock, cilantro and cumin; mash to a paste with salt and pepper to taste. Set aside. Season chicken with chili powder, cayenne, salt and pepper to taste; grill over high heat, covered, until cooked through (about 10 min.), turning once. Remove from grill; cover chicken with cheese and cover loosely with foil. Let stand 5 min. Spread half of each roll with bean paste and other half with a generous amount of lime mayonnaise. Top each roll with a piece of chicken, an equal amount of tomato and a generous dollop of guacamole. Serve immediately.