Recipe

Mexican Chicken Sandwiches

Ingredients
⅓ cup mayonnaise
1 tbsp. Kowalski's Freshly Squeezed Lime Juice (from the Produce Department)
1 tsp. freshly grated lime zest
- kosher salt and freshly ground Kowalski's Black Peppercorn, to taste
1 tbsp. Kowalski's Extra Virgin Olive Oil
½ 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. Kowalski's Ground Cumin
1 ¼ lbs. boneless skinless chicken breasts, pounded to an even ½" thickness
2 tsp. Kowalski's Chili Powder
¾ tsp. Kowalski's Ground Cayenne Pepper
3 slices Kowalski's Pepper Jack Cheese
1 baguette, split horizontally, cut into 4 pieces
6-8 slices tomato
- Kowalski's Fresh Guacamole (from the Prepared Produce Section), to taste
Directions
  1. Preheat a grill to high heat.
  2. In a small mixing bowl, whisk together mayonnaise, lime juice and zest; season with salt and pepper. Set lime mayonnaise aside.
  3. In a small skillet, heat oil over medium heat. Add beans and onion; cook until onion is tender (5 min.).
  4. Transfer bean mixture to a medium mixing bowl. Add stock, cilantro, cumin, salt and pepper; mash into a paste. Set bean paste aside.
  5. Season chicken with chili powder, cayenne, salt and pepper; grill on preheated grill over direct heat, covered, until chicken is cooked through (about 10 min.), turning once.
  6. Remove from grill; top chicken with cheese. Tent chicken loosely with foil; let stand for 5 min.
  7. Spread half of each roll with bean paste; spread the other half with a generous amount of lime mayonnaise.
  8. Top each roll with a piece of chicken, an equal amount of tomato and a generous dollop of guacamole; serve immediately.

Additional Recipes & Menus