Ingredients

The following ingredients have 4 Servings
  • 1 lb boneless skinless chicken breast, thinly cut
  • olive oil
  • salt & pepper
  • 1 bell pepper, sliced into 1" pieces
  • 1 small onion, sliced
  • 1 avocado, sliced
  • 4 slices of pepper jack cheese
  • 4 slices sourdough bread
  • 2 tbsp fresh basil, minced
  • 2 tbsp fresh cilantro, minced
  • 1 tbsp fresh chives, minced
  • 1 cup mayonnaise
  • 1 tsp chilli powder
  • salt and pepper

Instruction

  • In a small bowl mix all ingredients for chili herb mayo
  • Adjust flavor with salt and pepper and set aside
  • Can be stored for up to a week in refrigerator.Preheat grill to medium heat
  • Brush chicken and bell peppers with olive oil and season with salt and pepper
  • Add both chicken and bell peppers to the preheated grill and cook until peppers begin to char and chicken is good through, turning once
  • About 4 minutes each side
  • Set aside.In a small skillet add ⅓ cup olive oil and heat over medium/low heat
  • Add onions and stir until onions begin to brown and are soft
  • About 10 minutes.Making one sandwich at a time, spread herb mayo on one half of the sourdough
  • Starting with caramelized onions layer bell peppers, avocado, grilled chicken and pepper jack cheese
  • Using a second piece of bread, cover the sandwich and brush the remaining bread with olive oil
  • Repeat with remaining ingredients
  • Place the sandwiches on a preheated skillet, on low
  • Allow to cook for 5-7 minutes, flip and continue to cook until cheese begins to melt
  • Slice each sandwich in half and enjoy!