Tuesday, April 2, 2013

Tequila Lime Chicken Club Sandwich

Chicken sandwiches are a staple on most casual restaurant menus and for good reason! With so many of us wanting to limit the amount of red meat they eat, a chicken sandwich gives you the delicious toppings of a burger but with a leaner, lower calorie meat source.

My biggest issue with chicken sandwiches at restaurants is the quality of the chicken. I want my chicken breast to be well trimmed with no questionable parts included. Unfortunately, I've been burned too many times to even bother ordering it out anymore. If I make it in my kitchen, I know that what I'm eating has been prepared to my {overly picky} standards!

This chicken sandwich is just like something either one of us would order at a local restaurant except way better. And cheaper :) Yeah, there are a few components needed to create the perfect sandwich experience but it's totally worth it. You marinate it overnight, grill it, then serve with deliciousness like roasted garlic mayo, fresh guacamole, bacon, and feta cheese.

Celebrate the arrival of spring with this restaurant worthy chicken sandwich soon!

Tequila Lime Chicken Club Sandwich

For the marinade:
1/4 cup tequila
1/2 cup lime juice
2 tablespoons oil
1 teaspoon lime zest
1 jalapeno pepper
2 cloves garlic
1 handful cilantro
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon black pepper
4 small boneless/skinless chicken breast fillets
For the sandwiches:
4 buns
1/4 cup roasted jalapeno mayo (recipe below)
4 leaves lettuce
4 slices tomato
8 slices bacon, cooked
1 cup guacamole
1/4 cup queso fresco or feta, crumbled
Puree the tequila, lime juice, oil, lime zest, jalapeno, garlic, cilantro, cumin, salt, and pepper in a food processor. Place the chicken and the marinade in a freezer bag and marinate over night.
Heat the grill to medium-high, brush it with oil, and grill the chicken until cooked, about 5-7 minutes per side.
Top your sandwich with the bacon, tomato, lettuce, guacamole, roasted jalapeno mayo, and cheese. 
Roasted Jalapeno Mayo
2 jalapeno peppers
1/2 cup mayonnaise
1 glove garlic
1 green onion
1 handful cilantro
1 lime, juice and zest
Place the peppers on a baking sheet with the cut side facing down. Broil until the outer layer of the skin has blackened, about 8-14 minutes. Place the peppers in a zip-lock bag, seal, and let them cool until you can handle them, about 20 minutes. Remove the skins from the peppers. The skins should easily "pinch" off.
Puree everything together.

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