Serves: 4

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

 

Ingredients:

 

1 tbsp (15 mL) finely chopped canned chipotle in adobo sauce

1 tbsp (15 mL) olive oil

1 tsp (5 mL) honey

1 lb (500 g) boneless skinless chicken breasts

1/3 cup (75 mL) mayonnaise

1 cup (250 mL) Big Taste® Mango Salsa

12 slices whole grain bread, toasted

1/2 cup (125 mL) fresh cilantro

8 leaves Butter lettuce or Green Batavia

4 slices Monterey Jack cheese

1 ripe avocado, halved, pitted, peeled and sliced

8 slices tomato

DIRECTIONS:

 

1. Preheat grill to medium-high heat; grease grate well. Stir together chipotle, oil and honey; brush over chicken. Grill turning once, for 10 to 12 minutes or until grill- marked and chicken is cooked through. Let stand for 5 minutes, then slice.

 

2. Spread mayonnaise and Big Taste® Mango Salsa over 8 slices of bread; sprinkle with cilantro. Top 4 of the slices with half of lettuce and chicken; top with remaining slices of bread spread with mayonnaise. Layer remaining lettuce, cheese, avocado and tomato over top. Cap sandwich with remaining bread. Secure with toothpicks and cut into quarters.

 

Tip: Substitute aged Cheddar or Swiss for Monterey Jack Cheese if desired