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salt black pepper chicken breast halves buns Swiss cheese ham California scallions tomatoes mint chili powder California
Viewed: 63 - Published at: 8 years agoIngredients
- 1 teaspoon seasoned salt
- 18 teaspoon black pepper coarsely ground
- 2 each chicken breast halves, boneless, skinless
- 4 each buns split and toasted
- 4 slices swiss cheese
- 4 slices ham baked, warmed
- 1 x lettuce leaves
- 1 each peaches fresh california, chopped
- 13 cup scallions, spring or green onions chopped
- 1 each tomatoes chopped
- 1 1/2 tablespoons mint leaves chopped fresh
- 1/4 teaspoon chili powder
- 4 each peaches fresh california
Method
- Combine seasoned salt and pepper.
- Lossen one edge of chicken skin and rub seasoning mixture underneath skin.
- Cook chicken skin-side down on covered grill over medium, indirect heat about 30 to 25 minutes or until chicken is tender and no longer pink.
- Remove and discard skin.
- Serve chicken on buns topped with cheese, ham, and salsa.
- Garnish with lettuce.
- Serve with Savory Grilled Peaches.
- Makes 4 hearty sandwiches.
- CONVENTIONAL OVEN METHOD: Prepare as above.
- Roast skin-side up in 350'F.
- oven for about 30 minutes or until chicken is tender and no longer pink.
- Continue as directed.
- TIP: Sandwiches are delicious served either hot or cold.
- PEACH-MINT SALSA: In small bowl, combine all ingredients.
- Refrigerate leftovers.
- Makes about 1 1/2 cups.
- SAVORY GRILLED PEACHES: Cut 4 fresh California peaches in half.
- Cook on covered grill over medium, indirect heat 4 minutes.
- Turn and cook an additional 4 minutes or until heated through.
- Makes 4 servings.
