Here is a great recipe to try out using fresh cilantro. Cilantro is a strong herb that lends a distinctive crisp and fresh flavor to whatever it’s in.
This is what I call a fancy sandwich. The chicken is marinated, the vegetables are then grilled with the chicken, and you even have to make your own condiments for it. Fancy enough to impress guests, and absolutely delicious; you won’t regret going through all the trouble. I adapted this recipe from a similar one I found on all recipes.com.
For the Marinade, you will need:
1/4 cup finely chopped fresh cilantro
1 clove garlic, minced
2 tablespoons finely grated fresh lime zest
1 1/2 teaspoons salt
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
1/4 teaspoon chipotle chile powder
1 tablespoon olive oil
1 pound chicken breast tenderloins or strips
For the Salsa you will need:
1 medium tomato, chopped
1 small sweet onion, finely chopped
2 tablespoons finely chopped fresh cilantro
1 clove garlic, finely chopped
1/4 teaspoon ground black pepper
1/4 teaspoon sea salt
1/8 teaspoon chipotle chile powder
1 tablespoon fresh lime juice
For the grilled vegetables you will need:
1 sweet onion cut into 1/2-inch slices
1 red bell pepper, quartered
1 tablespoon olive oil
1/4 teaspoon salt
1/2 teaspoon minced garlic
For the Lime Mayonnaise you will need:
1/2 cup mayonnaise
2 tablespoons fresh lime juice
16 thick slices French bread
2 mangos – peeled, seeded, and sliced
8 slices Monterey Jack cheese
You will also need a loaf of french bread.
Directions:
For the marinade: Place 1/4 cup cilantro, 1 clove minced garlic, lime zest, 1 1/2 teaspoons salt, onion powder, 1/4 teaspoon black pepper, 1/4 teaspoon chipotle chile powder, and 1 tablespoon olive oil in a small bowl and stir until well combined. Place the chicken breast tenderloins in a large Ziploc plastic bag. Pour the marinade into the bag with the chicken, seal, and shake the bag to coat. Refrigerate for 1 hour.
For the salsa: Combine the tomato, 1 small onion, 2 tablespoons cilantro, 1 clove garlic, 1/4 teaspoon black pepper, sea salt, 1/8 teaspoon chipotle pepper, and 1 tablespoon lime juice in a bowl. Cover with plastic wrap and refrigerate.
To prepare the grilled vegetables, toss the onions and red peppers with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1 clove garlic in a bowl; set aside.
For the lime mayonnaise: Whisk together the mayonnaise and 2 tablespoons of lime juice; cover with plastic wrap and refrigerate.
Grill the marinated chicken until no longer pink in the center and juices run clear, 8 to 10 minutes. Grill the red pepper and onions until tender and golden brown, 8 to 10 minutes. Remove the chicken and vegetables from the grill. Slice the grilled pepper into thin strips.
Spread each slice of bread with 1 1/2 teaspoons of prepared lime mayonnaise. Layer half of the pieces of bread with sliced mango, 1 tablespoon prepared salsa, grilled chicken tenderloins, grilled peppers, grilled onions, and a slice of Monterey Jack cheese. Top off the sandwiches with the remaining slices of bread. Return the sandwiches to the grill, turning when the bottom is golden brown. Sandwich is finished when the bread is toasted and the cheese melts.
Have some leftover ingredients? Check out our Winter 06 cookbook to find recipes that use them. (Spring ’06 will be out soon.)
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