Fun and colorful, this oversized sandwich is an easy way to feed a group. Serve with a fresh, green salad and chilled beverages for a quick and delicious meal.
Serves: 6-8
Difficulty: easy
Prep: 20 min
Non-active time: 4 hours, up to overnight
Cook time: 25 min
Special tools: food processor
Ingredients
Cilantro Lime Chicken*
1 jalapeño, stem removed
1/3 bunch cilantro
1 T garlic
1 t chili flakes
1 t ground cumin
1/2 t ground coriander
1/2 t dried oregano
1/3 c lime juice
1/2 c olive oil
1 T kosher salt
1/2 t ground black pepper
1 T sugar
2 lb chicken breasts, trimmed
Assembly
2 lb chicken breasts, marinated overnight*
1 ea red, green and yellow bell pepper, seeded and cut into 1 inch-thick strips
1 red onion, sliced into 1/2 inch-thick rings
3 T extra virgin olive oil
1/2 t salt and pepper
1 loaf fresh ciabatta bread, split
8 oz basil pesto or similar spread
1/4 lb pepper jack, sliced
1/3 lb bacon, cooked and drained
1 avocado, pitted and sliced
1 lime
1/4 c mayo
Steps
Cilantro Lime Chicken*
Combine all ingredients, except chicken, in food processor to incorporate. Add marinade to chicken breasts and refrigerate at least 4 hr, preferably overnight.
Assembly
Over medium heat, grill chicken until cooked to internal temp of 165º, spooning marinade over breasts multiple times during cooking. Transfer to cutting surface and let rest 10 min before slicing. Toss cut vegetables in olive oil, salt and pepper. Grill until crisp-tender; remove from grill and keep warm. Spread pesto (we used Lemon Artichoke Pesto) on bottom half of ciabatta. Add chicken and cheese; top with bacon, avocado and grilled vegetables. Squeeze lime over entire sandwich, finishing with mayo spread on top piece of ciabatta. Close sandwich, press gently to ease slicing, and cut into servings, as desired.
*For a time-saver, pick up cooked Cilantro Lime Chicken Breasts at your Market Kitchen.
