Recipe for cooking san andreas grill serrano chicken sandwich

Quick Meals- Salads and Sandwiches :: Chicken and Turkey Sandwiches

San Andreas Grill Serrano Chicken Sandwich

Source: Executive Chef Jason Hill, San Andreas Grill, Mountain High Ski Resort, Wrightwood, California

4 chicken breasts
8 slices pepper jack cheese
4 onion-cheese Kaiser rolls, toasted
4 slices fresh tomato
8 slices avocado

Marinade (you can use a Mexican-style bottled marinade)
1 C. extra virgin olive oil
1/4 C. lime juice
1 garlic clove, minced
1/4 C. chopped fresh cilantro
1/2 Tbsp. cumin powder
1/2 Tbsp. chili powder
1 tsp. cayenne pepper

Southwest Sauce
1/2 C. mayonnaise
1/2 C. sour cream
3 tsp. chopped onions
2 Tbsp. chopped tomato
3 tsp. cilantro
1 tsp. peeled fresh garlic
1/4 tsp. cayenne pepper
1 1/2 dashes Lawrys seasoned salt
1 1/2 dashes cumin powder
2 Serrano peppers, or fewer for less heat

In a shallow pan, marinate chicken for 1 hr. in marinade mixture (or use your favorite marinade). Make up Southwest Sauce in food processor. Remove chicken, sprinkle with salt and pepper and grill until done, placing cheese on top of each piece at end of cooking to melt slightly. Toast rolls. Assemble sandwiches with tomato, avocado and Southwest sauce and eat.

Southwest Sauce: Mix together all the ingredients in a food processor and process until smooth. Let the dressing stand for at least in hr. to blend the flavors. Keep in refrigerator. There will be extra sauce, which can be used up in sandwiches, salads or wraps.

Yield: servings 4