Pecos Valley Sourdough Grill Recipe
Grilled chicken breast marinated in Cajun spices, melted jalapeño-jack cheese, lettuce, tomato, and mayo.
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Ingredients
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Marinade
Sandwich Assembly
Method
Marinating the Chicken
Prepare the Marinade
In a bowl, combine the Cajun seasoning, olive oil, and lime juice to create a marinade.
Marinate the Chicken
Place the chicken breasts in the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes, preferably 2 hours for deeper flavor.
Grilling the Chicken
Preheat the Grill
Preheat your grill to medium-high heat.
Grill the Chicken
Remove the chicken from the marinade, letting excess marinade drip off. Grill the chicken for about 6-7 minutes per side or until fully cooked, and internal temperature reaches 165°F (75°C).
Melt the Cheese
In the last minute of grilling, place a slice of jalapeño-jack cheese on each chicken breast. Close the grill lid to melt the cheese.
Assembling the Sandwich
Prepare the Bread
Toast the sourdough bread slices lightly on the grill for extra flavor, about 1-2 minutes per side.
Assemble the Sandwich
Spread mayo on one side of each slice of toasted sourdough. Layer the grilled chicken with melted cheese, followed by lettuce and sliced tomato. Top with another slice of bread, mayo side down.