Description
This chicken sandwich has a nice kick to it!
Ingredients
- 2 teaspoons olive oil
- 4 skinless, boneless chicken breast halves
- 1 tablespoon red wine vinegar
- 1 tablespoon fresh lime juice
- ½ teaspoon white sugar
- salt and ground black pepper to taste
- 1 green onion, chopped
- 1 clove garlic, minced
- ½ teaspoon dried oregano
- ⅓ cup light mayonnaise
- 1 tablespoon canned chipotle peppers in adobo sauce, seeded and minced
- 1 ½ tablespoons chopped green onion
- 1 ½ tablespoons sweet pickle relish
- 8 slices sourdough bread
- 4 slices mozzarella cheese
- 1 cup torn lettuce
Instructions
- Heat olive oil in a large skillet over medium heat and pan-fry chicken breasts until browned and no longer pink inside
- about 10 minutes per side.
- Sprinkle chicken breasts with red wine vinegar
- lime juice
- sugar
- salt
- black pepper
- 1 chopped green onion
- garlic
- and oregano; pan-fry until green onion is soft
- an additional 5 minutes per side. Transfer chicken breasts to a plate and keep warm.
- Place light mayonnaise and chipotle pepper into a blender and blend until smooth. Transfer to a bowl and stir in 1 1/2 tablespoon of chopped green onion and sweet pickle relish.
- Toast sourdough bread slices.
- Layer 4 bread slices each with 1/4 cup of lettuce
- a chicken breast
- and 1 mozzarella cheese slice. Spread remaining slices with chipotle mayonnaise and place on top to make sandwiches. Serve while still warm.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 4