Grilled Tex-Mex Chicken Sandwich

Ingredients

• 1 tablespoon fresh lime juice
• 1 tablespoon peanut oil
• 1/2 teaspoon fresh ground pepper
• 2 whole chicken breasts, split (skinless and boneless)
• 1/2 cup canned black bean, rinsed
• 1/4 teaspoon cumin
• 1/4 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/2 ripe avocado, peeled, diced
• 1 small plum tomato, diced
• 1 canned green chili pepper, rinsed, chopped
• 1 tablespoon finely chopped red onion
• 8 slices bread, cut from crusty round loaf (1/2-inch thick)
• 1 cup shredded monterey jack cheese
• 4 tablespoons unsalted butter, melted

Directions

1. 1

   Mix lime juice, oil, and pepper in bowl. Add chicken and toss to coat. Let marinate at room temperature 30 minutes.

2. 2

   Place beans, cumin, oregano and salt in small bowl and mash with fork to coarse puree.

3. 3

   Heat broiler.

4. 4

   Mix avocado, tomato, chile, and onion in second small bowl.

5. 5

   Place chicken breasts on baking sheet and broil 6 inches from heat until cooked but still moist, about 7 minutes. Let cool 5 minutes, then slice on diagonal.

6. 6

   Top 4 slices bread with avocado mixture and then chicken. Top with bean puree and cheese and then remaining bread. Gently press sandwiches together. Brush both sides of sandwiches with butter.

7. 7

   Heat large skillet over medium-high heat. Add 2 sandwiches and cook, pressing down with spatula and turning once, until golden brown. Repeat with remaining sandwiches. Serve hot.