Painted Desert Chicken Melt

Yield: 10 Servings (1 Sandwich)

Yield: 10 Servings (1 Sandwich)

Mexican-style grilled chicken on a soft roll, topped with roasted peppers and melted cheese. What would you order in the Painted Desert? How about a chicken "sand"? This one's sure to add a little color to your menu.

Marinade & Chicken:

Ingredient	Weight	Measure
Olive oil	3 fl. oz.
Lemon juice	2 fl. oz.
Cilantro, fresh, minced		2 Tbsp.
Chili powder		2 tsp.
Garlic, fresh, minced		1 tsp.
Salt		1 tsp.
Sugar		1/2 tsp.
Chicken breasts (4.5-5 oz.)		10 each

Sauce:

Ingredient	Weight	Measure
Ranch dressing, prepared thick	8 fl. oz.
Sour cream	2 oz.
Cilantro, fresh, chopped		1 Tbsp.
Chili powder		1 tsp.

Sandwich:

Ingredient	Weight	Measure
Simplot RoastWorks®: RTE Flame-Roasted Peppers & Onions Blend	40 oz.
Vegetable oil	1/2 fl. oz.
Baguette roll (12-inch)		5 each
Pepper Jack cheese, shredded	10 oz.

Preparation Instructions:

Step 1

Whisk marinade ingredients together in a stainless steel bowl. Add chicken and marinate for 2-3 hours.

Step 2

Prepare sauce by blending together Ranch dressing, sour cream, cilantro and chili powder. Chill and reserve for service.

Step 3

Place vegetable oil on 350°F flat grill and add peppers and onion blend. Cook until lightly browned; keep hot.

Step 4

Cut ends off baguettes and cut into 5-inch lengths. Halve each horizontally.

Step 5

For each order; remove one chicken breast from marinade and place on grill with vegetable oil. Cook until juices run clear. Slice on the bias 1/4-inch. Toast one split baguette portion on grill. Place baguette on plate, open-faced, and spread 1/2 oz. sauce on each half. Top each half with chicken slices, 4 oz. peppers and onions and 1 oz. cheese. Place under broiler to melt cheese.