Grilled Mesquite Chicken Sandwich
Serve this savory sandwich with chips and crisp, cold dill pickles.
2 cups shredded Gold'n Plump® Deli Rotisserie Chicken
1/4 cup mesquite sauce
8 slices sour dough bread
4 tablespoons chipotle or roasted garlic mayonnaise
2 cups shredded Mexican quesadilla cheese or mozzarella cheese
1/2 cup white onion rings
2 medium tomatoes, sliced
1/4 cup chopped fresh cilantro
4 tablespoons butter
Mix together chicken and mesquite sauce; set aside. Spread each slice of bread with 1/2 tablespoon of mayonnaise. Top 4 bread slices each with 1/4 cup cheese, 1/2 cup chicken mixture, onion rings, tomato slices, and cilantro. Sprinkle each sandwich with remaining cheese and top with remaining bread slices.
Heat grill pan or skillet, over medium-high heat, until hot. Spread 1/2 tablespoon butter on top of each sandwich. Place sandwiches, butter side down, on grill pan. With remaining butter, butter top of each sandwich. Using a spatula, firmly press sandwiches together.
Cook 3 to 4 minutes or until golden brown. Turn sandwiches over, pressing firmly and continue cooking 3 to 4 minutes or until golden brown and cheese is melted.
One Gold'n Plump Deli Rotisserie Chicken yields about 4 cups shredded, sliced, or coarsely chopped chicken, skin and bones removed.
Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.
- Serving Size
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Servings4
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- PER SERVING
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Calories714
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Calories from Fat53%
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Total Fat43g
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Saturated Fat18g
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Total Carbohydrate42g
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Protein38g
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Sugars12g
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Cholesterol146mg
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Dietary Fiber3g
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Sodium1,040mg
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- DAILY VALUE
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Vitamin A29%
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Vitamin C17%
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Calcium53%
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Iron19%
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- DIETARY EXCHANGES
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Starch/Bread3
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Fat5
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Vegetable1
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Med-Fat Meat4
- Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
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