Amazing Southwest Cilantro Lime Mango Grilled Chicken Sandwiches

Total Time: 1 hr 40 mins Preparation Time: 1 hr 20 mins Cook Time: 20 mins

Ingredients

• 1/4 cup finely chopped fresh cilantro
• 1 garlic clove, minced
• 1/4 jalapeno pepper, seeded and minced
• 2 tablespoons finely grated fresh lime zest
• 1 1/2 teaspoons salt
• 1/2 teaspoon onion powder
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon dried chipotle powder
• 1 tablespoon olive oil
• 1 lb chicken tenderloins or 1 lb chicken strips
• 1 medium tomato, chopped
• 1 small sweet onion, finely chopped
• 2 tablespoons finely chopped fresh cilantro
• 1/2 jalapeno pepper, seeded and minced
• 1 garlic clove, finely chopped
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon sea salt
• 1/8 teaspoon dried chipotle powder
• 1 tablespoon fresh lime juice
• 1 sweet onion, cut into 1/2-inch slices
• 1 red bell pepper, quartered
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/2 teaspoon minced garlic
• 1/2 cup mayonnaise
• 2 tablespoons fresh lime juice
• 16 thick slices french bread
• 2 mangoes, peeled, seeded and sliced
• 8 slices monterey jack cheese

Recipe

• 1 for the marinade: place 1/4 cup cilantro, 1 clove minced garlic, 1/2 jalapeno, 2 tablespoons lime zest, 1 1/2 teaspoons salt, 1/2 teaspoon onion powder, 1/4 teaspoon black, 1/4 teaspoon chipotle chile powder, and 1 teaspoon olive oil in a small bowl and stir until well combined. place the chicken breast tenderloins in a large resealable plastic bag. pour the marinade into the bag with the chicken, seal, and shake bag to coat. refrigerate for 1 hour.
• 2 for the salsa: combine the tomato, 1 small onion, 2 tablespoons cilantro, 1/2 jalapeno, 1 clove garlic, 1/4 teaspoon black pepper, 1/4 teaspoon sea salt, 1/8 teaspoon chipotle chile powder, and 1 tablespoon lime juice in a bowl. cover with plastic wrap and refrigerate.
• 3 to prepare the grilled vegetables: toss the onions and red peppers with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1 clove garlic in a bowl; set aside.
• 4 for the lime mayonnaise: whisk together the mayonnaise and 2 tablespoons of lime juice; cover with plastic wrap and refrigerate.
• 5 preheat an outdoor grill for medium-high heat.
• 6 grill the marinated chicken on the prepared grill until no longer pink in the center and juices run clear, 8 to 10 minutes. grill the red pepper and onions until tender and golden brown, 8 to 10 minutes. remove the chicken and vegetables from the grill. slice the grilled pepper into thin strips.
• 7 spread each slice of bread with 1 1/2 teaspoons of prepared lime mayonnaise. layer half of the pieces of bread with sliced mango, 1 tablespoon prepared salsa, grilled chicken tenderloins, grilled peppers, grilled onions, and a slice of monterey jack cheese. top off the sandwiches with the remaining slices of bread. return the sandwiches to the grill, turning when the bottom is golden brown.
• 8 return the sandwiches to the grill and grill them until the bread is toasted and the cheese melts, about 2 minutes per side.