Grilled Tex-mex Chicken Sandwich

Total Time: 45 mins Preparation Time: 35 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 tablespoon fresh lime juice
• 1 tablespoon peanut oil
• 1/2 teaspoon fresh ground pepper
• 2 whole chicken breasts, split (skinless and boneless)
• 1/2 cup canned black beans, rinsed
• 1/4 teaspoon cumin
• 1/4 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/2 ripe avocado, peeled, diced
• 1 small plum tomato, diced
• 1 canned green chili pepper, rinsed, chopped
• 1 tablespoon finely chopped red onion
• 8 slices bread, cut from crusty round loaf (1/2-inch thick)
• 1 cup shredded monterey jack cheese
• 4 tablespoons unsalted butter, melted

Recipe

• 1 mix lime juice, oil, and pepper in bowl. add chicken and toss to coat. let marinate at room temperature 30 minutes.
• 2 place beans, cumin, oregano and salt in small bowl and mash with fork to coarse puree.
• 3 heat broiler.
• 4 mix avocado, tomato, chile, and onion in second small bowl.
• 5 place chicken breasts on baking sheet and broil 6 inches from heat until cooked but still moist, about 7 minutes. let cool 5 minutes, then slice on diagonal.
• 6 top 4 slices bread with avocado mixture and then chicken. top with bean puree and cheese and then remaining bread. gently press sandwiches together. brush both sides of sandwiches with butter.
• 7 heat large skillet over medium-high heat. add 2 sandwiches and cook, pressing down with spatula and turning once, until golden brown. repeat with remaining sandwiches. serve hot.