Mexican Chicken Sandwiches

Serves 4
None Specified

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 ΒΌ 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.