This recipe came about to solve a silly problem for me. I am a saucy kind of gal. I don’t like anything dry, so one of my favorite sandwiches is a southwestern chicken sandwich. I order them at several of my favorite restaurants and I love the flavors of lime, cilantro, avocado all spread over chicken. However, sometimes you run into the problem of these sandwiches being hard to keep together and a little too dry for my liking. So…I thought I would try creating a moist, chicken salad of sorts with a southwestern twist. The outcome,  was fabulous!! This sandwich solved all of my sandwich trauma. Every bite of this sandwich was moist, full of flavor, and it all held together very nicely. The other great thing about this sandwich is it can be eaten cold or warm. We first had a couple cold and then we decided to pull out the panini grill. I have to say the warmed version with the melted cheese was amazing!! I could see this sandwich becoming a favorite in the summertime when I’m not wanting to turn on the oven.  Use the grilled or crock potted chicken from your freezer and this meal can come together in just minutes 🙂 Enjoy!


Southwestern Chicken Sandwiches
Ingredients
  1. 4 c. cooked, seasoned and cubed chicken breasts
  2. Juice of 1 lime
  3. 1/2 red bell pepper, seeded and diced
  4. 3 T. cilantro, chopped
  5. 3 T. red onion, diced
  6. 1/3 c. sour cream
  7. 1/3 c. mayonnaise
  8. 1 t. cumin
  9. 1 t. taco seasoning
  10. Salt & pepper to taste
  11. Dash of cayenne or hot sauce
Sandwiches
  1. 1 package large rolls or ciabatta buns (I love the French rolls from Walmart--they are cheap and are the perfect size for my kiddos and make nice slider buns too!)
  2. 1 c. guacamole with diced tomatoes (homemade is best if you have time 😉
  3. 1 pkg. sliced pepperjack cheese
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Instructions
  1. In a bowl combine the cooked chicken, lime, bell pepper, cilantro, red onion, sour cream, mayo, and seasonings. Season your guacamole and add a tomato that has been diced to the avocado. Cut open the buns/rolls and place a slice of pepperjack cheese on each side of the bun (depending how large the rolls are you might just need a half on each side). Spread a generous amount of guacamole on the bottom bun. Place a couple spoonfuls of the chicken salad on top of the guacamole. Eat the sandwich cold or place in a panini grill and cook until the cheese is melted.
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