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San Andreas Grill's Serrano Chicken Sandwich

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B6, B9, B12, C, P
MineralsNatrium, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 Chicken breasts

  2. 8 Pepper jack cheese

  3. 4 Onion-cheese Kaiser rolls - toasted

  4. 4 Fresh tomato

  5. 8 Avocado

  6. Marinade

  7. 1 cup 237ml Olive oil

  8. 1/4 cup 59ml Lime juice

  9. 1 Garlic clove - minced

  10. 1/4 cup 4g / 0.1oz Chopped fresh cilantro

  11. 1/2 tablespoon 7 1/2ml Cumin powder

  12. 1/2 tablespoon 7 1/2ml Chili powder

  13. 1 teaspoon 5ml Cayenne pepper

  14. Southwest Sauce

  15. 1/2 cup 118ml Mayonnaise

  16. 1/2 cup 118ml Sour cream

  17. 3 teaspoons 15ml Chopped onions

  18. 2 tablespoons 30ml Chopped tomato

  19. 3 teaspoons 15ml Cilantro

  20. 1 teaspoon 5ml Peeled fresh garlic

  21. 1/4 teaspoon 1 1/3ml Cayenne pepper

  22. 1 1/2 Lawry's seasoned salt

  23. 1 1/2 Cumin powder

  24. 2 Serrano peppers - or fewer for Less heat

Instructions Jump to Ingredients ↑

  1. In a shallow pan, marinate chicken for 1 hour in marinade mixture (or use your favorite marinade).

  2. Make up Southwest Sauce in food processor.

  3. Remove chicken, sprinkle with salt and pepper and grill until done, placing cheese on top of each piece at end of cooking to melt slightly.

  4. Toast rolls. Assemble sandwiches with tomato, avocado and Southwest sauce and eat.

  5. Southwest Sauce: Combine all the ingredients in a food processor and process until smooth. Let the dressing stand for at least an hour to blend the flavors. Keep in refrigerator. There will be extra sauce, which can be used up in sandwiches, salads or wraps.

  6. This recipe yields 4 servings.

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