Ingredients for Barbecued Santa Fe Chicken Sandwich
- Sourdough Bread
- Skinless Chicken Breast Half
- Monterey Jack Pepper Cheese
- Barbecue Sauce
- Guacamole
- Sour Cream
- Tomatoes
- 2-3 large leaves of lettuce
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!
Chef's Tip for Extra Flavor
Small additions can make a big impact! Try a sprinkle of fresh herbs, a dash of your favorite spice blend, or a squeeze of citrus just before serving to really enhance the flavors of your dish.
Nutrition Information (Approximate per serving)
Sodium
63 g
Sugar
11g
Fat
36g
Carbs
24g
