Grilled Mexican Chicken Sandwiches
1 1/2 tablespoons vegetable or olive oil
2 cloves garlic, minced, or 1 teaspoon bottle minced
garlic, or 1/4 teaspoon garlic powder
2 teaspoons chili powder
1/4 teaspoon cayenne pepper (optional)
4 boneless, skinless chicken breast halves
1 1/2 cups (6 ounces) Mexican Blend cheese (Cheddar,
Monterey jack, Asadero, queso quesadilla) divided
1/3 cup reduced-calorie mayonnaise
4 slices sourdough bread
1/2 cup chunky salsa (optional) In a small bowl, combine oil, garlic, chili powder and pepper. Using a rubber spatula, spread mixture evenly over both sides of chicken. Prepare medium-hot charcoal fire or preheat gas grill to medium-high. Grill chicken on oiled rack 5 minutes per side, or until cooked through. Combine 1 cup of the cheese mixture and the mayonnaise; mix well. Toast bread on edge of grill, turn. Spread toasted side of bread evenly with cheese/mayonnaise mixture. Grill, cheese side up, 2 more minutes, or until cheese begins to melt.
To serve, place chicken on toasted bread, top with salsa. Sprinkle with remaining cheese. Serves 4.