Ingredients for Barbecued Santa Fe Chicken Sandwich
- 1 sourdough bread bun
- 1 (6 ounce) skinless chicken breast half
- 1 slice Monterey Jack pepper cheese
- 1 tablespoon barbecue sauce
- 1 tablespoon guacamole
- 1 tablespoon sour cream
- 1 tomato slice (about 1/4 inch thick)
- 1 lettuce leaf
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How to Make Barbecued Santa Fe Chicken Sandwich
- Butterfly or cut a pocket into one (1) 6-ounce chicken breast half, creating a cavity without cutting all the way through.
- Fill the chicken pocket with 1 slice of your favorite cheese (Monterey Jack, Pepper Jack, or Cheddar recommended).
- Secure the chicken breast with two (2) small metal skewers or soaked wooden skewers.
- Preheat grill to medium heat. Grill the chicken, covered, for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C) and juices run clear.
- While the chicken grills, lightly toast your bread.
- Assemble the sandwich: Spread your chosen sour cream or guacamole mixture on the top bun. Place a slice of tomato (about 1/4 inch thick) on the bottom bun, followed by lettuce and the grilled chicken. Top with the other bun and gently press down.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
63 g
Sugar
11g
Fat
36g
Carbs
24g