Follow these steps for perfect results
chicken breast
pounded
hatch chilies
grilled, peeled, seeded
honey Dijonnaise mustard
tomatoes
sliced
monterey jack pepper cheese
pickled red onions
rustic sourdough bread
sea salt
fresh cracked pepper
Hand pound chicken breast to flatten it.
Grill chicken breast and glaze with teriyaki sauce.
Fire roast green chilies, peel, and remove seeds and stems.
Drizzle honey dijon mayo on the bread slices.
Layer chicken breast, cheese, tomato, and green chilies on one slice of bread.
Top with pickled red onions.
Place the other slice of bread on top.
Grill the sandwich in a panini press until golden brown and the cheese is melted.
Expert advice for the best results
Marinate the chicken in teriyaki sauce for at least 30 minutes before grilling for enhanced flavor.
For extra flavor, add a smear of avocado to the bread.
Serve with a side of sweet potato fries or a fresh salad.
Everything you need to know before you start
5 minutes
Components can be prepped ahead.
Cut the sandwich in half diagonally and present it on a plate.
Serve with chips or fries.
Complements the spice.
Discover the story behind this recipe
Fusion of local and Western flavors.
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