4 (4-ounce) boneless skinless chicken breasts
1 teaspoon Southwest seasoning
1/3 cup mayonnaise
3 tablespoons medium salsa
4 individual ciabatta rolls or hamburger buns, split
4 lettuce leaves
Heat gas grill on medium or charcoal grill until coals are ash white.
Pound chicken breasts between sheets of waxed paper to 1/4-inch thickness. Sprinkle chicken with seasoning.
Place chicken breasts onto grill. Grill, turning once, 10-14 minutes or until internal temperature reaches at least 165°F and juices run clear when pierced with a fork. Place 1 slice cheese on top of each chicken breast during last 2 minutes of grilling time.
Meanwhile, combine mayonnaise and remaining salsa in small bowl. Spread mayonnaise mixture onto cut-sides of rolls. Place 1 lettuce leaf on bottom half of each roll; top with chicken breast and top half of roll.
Substitute 3 tablespoons adobo sauce for salsa. Adobo sauce, a popular Mexican sauce, is a dark red paste made from ground chilies, herbs and vinegar. It can be used both as a serving sauce and as a marinade. This sauce will give the mayonnaise mixture an extra zip as well as brushing chicken with sauce.
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