Ingredients Jump to Instructions ↓

  1. 3 boneless skinless chicken breast

  2. 1 pack mesquite marinade

  3. 1/4 cup water

  4. 1/4 cup oil

  5. 3 or 4 slices pepper jack cheese

  6. 1 cup mayo (you may not use all of this once you mix it with the pesto, use it on other sandwiches)

  7. 2 tablespoons basil pesto

  8. 1 cup guacamole (you may not use all of it) leaf lettuce

  9. 1 or 2 tomatoes sliced

  10. 1/2 red onion, sliced

  11. 1 large ciabatta loaf, cut in half horizontal

Instructions Jump to Ingredients ↑

  1. Mix marinade, water and oil. Add chicken and let marinade at least 20 minutes. Grill chicken until done, about 15 to 20 minutes. Top each breast with cheese. Mix mayo and pesto together. Grill ciabatta loaf until light golden brown. To assemble, smear a good amount of basil mayo onto warm bread. Top the bottom piece with lettuce, chicken, onion, tomato, and the guacamole. Place top bun on. Cut into serving size, you can serve anywhere from 3 to 8 people.


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