Amazing Southwest Cilantro Lime Mango Grilled Chicken Sandwiches

Ingredients

• Servings: 8
• marinade
• 1/4 cup finely chopped fresh cilantro
• 1 clove garlic, minced
• 1/4 jalapeno chile pepper, seeded and minced
• 2 tablespoons finely grated fresh lime zest
• 1 1/2 teaspoons salt
• 1/2 teaspoon onion powder
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon chipotle chile powder
• 1 tablespoon olive oil
• 1 pound chicken breast tenderloins or strips
• salsa
• 1 medium tomato, chopped
• 1 small sweet onion, finely chopped
• 2 tablespoons finely chopped fresh cilantro
• 1/2 jalapeno chile pepper, seeded and minced
• 1 clove garlic, finely chopped
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon sea salt
• 1/8 teaspoon chipotle chile powder
• 1 tablespoon fresh lime juice
• grilled vegetables
• 1 sweet onion cut into 1/2-inch slices
• 1 red bell pepper, quartered
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/2 teaspoon minced garlic
• lime mayonnaise
• 1/2 cup mayonnaise
• 2 tablespoons fresh lime juice
• 16 thick slices french bread
• 2 mangos - peeled, seeded, and sliced
• 8 slices monterey jack cheese

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 1 hr 40 mins


• for the marinade: place 1/4 cup cilantro, 1 clove minced garlic, 1/4 jalapeno, lime zest, 1 1/2 teaspoons salt, onion powder, 1/4 teaspoon black pepper, 1/4 teaspoon chipotle chile powder, and 1 tablespoon olive oil in a small bowl and stir until well combined. place the chicken breast tenderloins in a large resealable plastic bag. pour the marinade into the bag with the chicken, seal, and shake the bag to coat. refrigerate for 1 hour.
• for the salsa: combine the tomato, 1 small onion, 2 tablespoons cilantro, 1/2 jalapeno, 1 clove garlic, 1/4 teaspoon black pepper, sea salt, 1/8 teaspoon chipotle pepper, and 1 tablespoon lime juice in a bowl. cover with plastic wrap and refrigerate.
• to prepare the grilled vegetables, toss the onions and red peppers with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1 clove garlic in a bowl; set aside.
• for the lime mayonnaise: whisk together the mayonnaise and 2 tablespoons of lime juice; cover with plastic wrap and refrigerate.
• preheat an outdoor grill for medium-high heat.
• grill the marinated chicken on the prepared grill until no longer pink in the center and juices run clear, 8 to 10 minutes. grill the red pepper and onions until tender and golden brown, 8 to 10 minutes. remove the chicken and vegetables from the grill. slice the grilled pepper into thin strips.
• spread each slice of bread with 1 1/2 teaspoons of prepared lime mayonnaise. layer half of the pieces of bread with sliced mango, 1 tablespoon prepared salsa, grilled chicken tenderloins, grilled peppers, grilled onions, and a slice of monterey jack cheese. top off the sandwiches with the remaining slices of bread. return the sandwiches to the grill, turning when the bottom is golden brown
• return the sandwiches to the grill and grill them until the bread is toasted and the cheese melts, about 2 minutes per side.