Grilled Chicken Sandwiches

By carvalhohm

Ingredients

• 1.5 lbs. chicken breasts
• 1 chipotle pepper, finely chopped, plus 4 tbsp. sauce from 1 can (7 oz.) GOYA® Chipotle Peppers in Adobo Sauce, divided
• 1 tbsp. Minced Garlic, or 4 cloves garlic, finely chopped
• 1 lime, juiced (about 2 tbsp.)
• 2 tsp. GOYA® Adobo All-Purpose Seasoning with Pepper
• ½ cup plus 2 tbsp., mayonnaise
• 5 Kaiser rolls, halved
• 10 avocado slices (from 1 avocado)
• 10 tomato slices (from 2 medium tomatoes)
• 5 leaves from 1 head green leaf lettuce

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Transfer chicken to gallon-size zip-top bag. Add chopped chipotle pepper, 3 tbsp. chipotle sauce, garlic, lime juice and Adobo; seal bag. Rub to coat chicken in marinade; transfer to refrigerator. Marinate at least 30 minutes, or until ready to grill.

Step 2

In small bowl, stir together mayonnaise and remaining 1 tbsp. chipotle sauce until well combined; cover and set in refrigerator until ready to use.

Step 3

Heat grill to medium-high heat. Add chicken to hot, greased grill grates. Grill, flipping once, until chicken is golden brown and cooked through (internal temperature registers 165°F on quick-read thermometer when inserted into thickest part of breast), about 10 minutes. Lightly toast cut sides of rolls on grill.

Step 4

To assemble each sandwich, spread both cut sides of roll with 1 tbsp. reserved chipotle mayonnaise. Add chicken to bottom roll. Layer with 2 avocado slices, 2 tomato slices and 1 lettuce leaf. Replace top of roll and serve immediately.