Pico de Pollo Sandwiches
These Pico de Pollo Sandwiches are a guaranteed hit at your next summer BBQ. Just imagine grilled chicken that's been marinated in pico de gallo and silver tequila, placed on a Mexican bolillo roll with melted muenster cheese and fresh green chile! Wow! Talk about a packed with flavor! You really have to try these yourself because words fall short and the photos don't do it justice either.
Ingredients
Instructions
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To make these pico de pollo sandwiches
Slightly pound/tenderize the chicken breasts down, place the chicken in a large bowl or glass pan. Mix in 8oz of the pico de gallo, ½ cup lime juice and the tequila. Cover and place in the fridge for 2 -4 hours to marinade.
Split the bolillo rolls on half and spritz with olive oil or butter. Place the chicken breasts on the preheated grill with some of the pico de gallo marinade on them then pour some of the remaining marinade on the breasts and quickly shut the grill, its gonna smoke up. Grill each chicken breasts till juices run clear and is done. Right before you remove the chicken place bolillo rolls cut side down on the grill till slightly grilled and marked. Next place the munster cheese slices on each piece of chicken and let slightly melt.
Time to assemble. Place each chicken breast on its bolillo roll and either top with remaining pico de gallo or a green chile slice and top with roll top. Serve immediately!
