Cookbook:Mesquite Chicken Sandwich

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Cookbook | Ingredients | Recipes

Ingredients[edit | edit source]

  • 4 boneless skinless chicken breasts
  • 1 cup mesquite wood chips, soaked in water 30 minutes
  • Mesquite seasoning
  • Olive oil
  • 4 ciabatta rolls, split in half and toasted
  • BBQ sauce
  • 4 slices Monterey Jack cheese

Procedure[edit | edit source]

  1. Preheat grill and toss chips onto coals. Brush chicken with oil and season liberally with seasoning. Grill, turning often, until internal temperature reaches 165°F
  2. Remove to a plate and cover tightly with aluminum foil. Add a slice of cheese to each one and let rest 5 minutes.
  3. Brush both sides with sauce. 1 breast inside each bun and serve immediately.