Grilled Tequila Chicken Melt
Source of Recipe
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List of Ingredients
Ingredients
4 medium chicken breasts (skinless, boneless& trimmed)
1 cup tequila
1 cup orange juice
1 1/2 cups watermelon juice
1 Serrano chili (seeded & minced)
1/2 cup cottonseed oil
3 cloves garlic (minced)
juice of 1 lime
1 tsp cumin
1 tsp ground black pepper
For the Sandwich:
sliced grilled marinated chicken
8-10 crisp strips of bacon
2 roasted red bell peppers (seeded, skinned & sliced)
6 roasted green Hatch chiles (seeded, skinned & sliced)
4 roma tomatoes (sliced thin)
2 cups baby spinach (cut into strips)
sliced Jack cheese
2 loaves of PoBoy Bread
Directions
Usinc a meat mallet, pound the chicken breasts to a uniform thickness, approximately half of the original thickness. Place the chicken in a bowl or large Ziploc bag and all add remaining ingredients. Refrigerate and let marinate overnight.
For cooking the chicken:
Remove the chicken from the marinade, pat dry, coat with a small amount of cottonseed oil, both sides and salt and pepper both sides. Grill or pan sear the chicken, finishing in over if necessary. Let stand and slice.
For sandwich assembly:
Slice the PoBoy bread loaves length ways. Spread mayo on both halves of the bread. Arrange all ingredients except the tomatoes and spinach on the loaves of bread. Put the cheese on as the last step.
Final steps:
Place the sandwich into a preheated oven at 350 degrees for 10 minutes or until cheese is melted, and the bread is toasted. Remove from the oven and arrange the tomatoes and spinach on the sandwich. Slice and serve warm or refrigerate and slice later for cold finger sandwiches.
Recipe
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