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Southwest Open Faced Sandwich

Ingredients

Orange and Black Bean Salsa Ingredients:

  • 1 navel orange
  • 1 plum tomato
  • 1/2 medium cucumber
  • 1 avocado
  • 1/3 c. red onion chopped
  • 1/2 can black beans rinsed and drained
  • 2 Tbsp. or more fresh cilantro
  • 1 Tbsp. olive oil
  • 1 1/2 Tbsp. lime juice
  • 2 tsp. red wine vinegar
  • 1 jalapeno pepper chopped
  • 1/2 tsp. crushed red pepper
  • 1/4 tsp. each salt and pepper

Other ingredients:

  • 4 chicken breast boned and pounded thin
  • 4 Tbsp. fresh cilantro
  • 2 Tbsp. vegetable oil
  • 1-2 cloves garlic minced
  • 2 tsp. chili powder
  • 1/4 tsp. cayenne pepper
  • salt and pepper to taste
  • 1 c. Mexican cheese blend
  • 1/2 c. mayonnaise
  • 4-1 ″ thick sourdough bred slices lightly toasted

Instructions

  1. Peel and section orange. Dice tomato. Peel, seed and dice the cucumber and avocado. Combine the orange, diced vegetables, onion, jalapeno pepper, beans and cilantro in a bowl. Whisk together oil and remaining ingredients. Toss with orange mixture. Cover and chill. Makes about 2 cups salsa.
  2. Stir together the cilantro and next four ingredients. Spread on chicken and let marinade for about 30 minutes.
  3. Grill chicken breast about 8-10 minutes per side until done.
  4. Stir together the cheese and mayonnaise. Spread on toasted bread slices. Place the bread, cheese side up on baking sheet. Broil 1-2 minutes until cheese melts. Place chicken on bread and top with the Orange Black Bean Salsa.  Enjoy.