Southwest Cheesy Chicken Sandwiches

A couple of months ago we had Philly Cheesesteak Sandwiches for dinner. On a whim, I tossed some leftover pico de gallo on my sandwich. It was really good! I began thinking about how I could make a cheesy sandwich that used chicken and pico de gallo (we absolutely LOVE pico de gallo and use it on many foods).

This sandwich is the result of my brainstorming. It may not be as iconic as a Philly Cheesesteak Sandwich, but it is just as tasty!

Ingredients

For the chicken

If you’re in a hurry, you can purchase precooked fajita chicken and simply heat it so it is ready to use. If you want to make your own, you can prepare the chicken using these ingredients.  

• 3 boneless, skinless chicken breasts
• 1/2 cup vegetable oil (I use avocado oil)
• 1 tablespoon lime juice
• 1 tablespoon honey
• 1 tablespoon chili powder
• 2 teaspoons garlic powder
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• A dash of red pepper flakes (optional)

For the sandwiches

• 6 sub sandwich rolls
• 6 slices of cheese (we like using cheddar, but pepper jack or American would also work well)
• Pico de gallo (see note on this below)

Instructions

For the chicken

Whisk together the oil, lime juice, honey, and spices. Place the chicken into a large zipper baggie; pour the marinade over the chicken. Knead the bag to coat the chicken. Squeeze out the air, seal the bag, and refrigerate for at least 4 hours or as long as overnight.

When ready to cook the chicken, cut it across the grain into 1/2 inch slices. Heat a large heavy skillet over high heat for 3 minutes. Add 1 tablespoon of oil to the skillet and tip the pan to coat. Stir fry for 7-8 minutes. Cook in small batches to avoid overcrowding. The chicken is done when it is no longer pink and has reached an internal temperature of 165°F.

For the sandwiches

Place 1/6 of the cooked chicken into each sandwich roll. Top each with 1-2 tablespoons of pico de gallo and a slice of cheese. Toast in a warm oven until the cheese melts. Serve while warm. Yield: 6 sandwiches.

Notes

As you can see, these sandwiches are made of simple ingredients. However, the marinated chicken, pico de gallo, and cheese work together to give them a complex flavor. We absolutely love them!

As I noted above, if you are in a hurry you can save time by purchasing fajita meat that is already cooked. Likewise, if it is available, you can purchase premade pico de gallo in the refrigerated section of the produce department at the store. I sometimes do this to save time if I have room in our grocery budget, but usually I just make it myself. There’s no “right” way to make pico de gallo, and I make it differently each time. I simply chop or mince roma tomatoes, onion (white, yellow, red, or a combination of colors), cilantro, garlic, and jalapeno pepper. I toss these in a bowl and stir in a little lime juice, salt, pepper, and cumin. On occasion I add something different such as green onion or mango. Prepare yours however you prefer!

What delicious sandwiches have you enjoyed recently?

Shared at the following:

Farm Fresh Tuesdays, Weekend Potluck, Busy Monday, Over the Moon, and Encouraging Hearts and Home.