Mesquite Chicken Sandwich

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  • 4 boneless skinless chicken breasts
  • 1 cup mesquite wood chips, soaked in water 30 minutes
  • Mesquite seasoning
  • Olive oil
  • 4 ciabatta rolls, split in half and toasted
  • BBQ sauce
  • 4 slices Monterrey Jack cheese


  1. Preheat grill and toss chips onto coals. Brush chicken with oil and season liberally with seasoning. Grill, turning often, until internal temperature reaches 165 degrees.
  2. Remove to a plate and cover tightly with aluminum foil. Add a slice of cheese to each one and let rest 5 minutes.
  3. Brush both sides with sauce. 1 breast inside each bun and serve immediately.