Open-Faced Mexican Sandwiches
Black Bean Salsa and Lime Tortilla Chips
Ingredients
- ¼ cup chopped fresh cilantro, plus more for garnish
- ¼ cup olive oil
- 1 Tbsp minced garlic
- 1 Tbsp taco seasoning mix
- 1 (6-count) pkg thin sliced boneless, skinless chicken breasts
- 6 slices sourdough bread (or use Ciabatta or Texas toast)
- 1½ cups shredded Mexican-blend cheese
- ½ cup mayonnaise
Instructions
- Preheat grill to medium-high heat. Preheat broiler. Combine cilantro, oil, garlic, and seasoning mix. Rub all over chicken.
- Grill, covered, 5 minutes per side or until chicken is done. Grill bread 1 minute.
- Meanwhile, stir together cheese and mayonnaise. Spread on grilled bread on a baking sheet. Broil cheesy bread 1 to 2 minutes until cheese melts.
- Top with chicken. Top with salsa and more cilantro. Serve with forks and knives.
Side Dish Ingredients
- 1 (15-oz) can black beans, drained and rinsed
- ½ (16-oz) container fresh peach salsa or mango salsa (or use other salsa)
- 1 (11-oz) pkg lime tortilla chips
Side Dish Instructions
- Stir together beans and salsa in a bowl; serve on sandwiches and also with chips.
30 Minute Meals Meal Plan
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