CILANTRO LIME GRILLED CHICKEN SANDWICH
A tangy cilantro lime vinaigrette is both a marinade and sauce for these Mexican-inspired grilled chicken sandwiches.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine the chicken breasts and 1/2 cup of the Mexican Style Cilantro Lime Vinaigrette in a resealable plastic bag. Let marinate at room temperature for 15 minutes.
- Meanwhile, cook the bacon in a large skillet over medium heat until crisp, about 5 minutes per side. Drain on paper towels.
- Preheat an outdoor grill or grill pan to medium-high heat.
- Oil the grills grate or grill pan. Remove the chicken from the marinade. Sprinkle with salt and pepper. Grill the chicken, turning once, until cooked through, about 4 minutes per side, depending on thickness.
- Spread the mayonnaise on the cut surfaces of the rolls. Slice the chicken and add to the rolls. Break the bacon in half and place on top of the chicken. Top with avocado and tomato slices, cilantro leaves and radishes. Drizzle each sandwich with 1 tablespoon of the remaining vinaigrette. Press the tops on the sandwiches.
CILANTRO-LIME COLESLAW
This recipe is very flexible, meaning that I rarely remember to put all of the same ingredients/proportions in twice, and it still tastes great.
Provided by Mom
Categories Salad Coleslaw Recipes With Mayo
Time 25m
Yield 7
Number Of Ingredients 10
Steps:
- Whisk mayonnaise, lime zest, lime juice, rice vinegar, garlic, sweet chili sauce, and sugar in a large bowl, stirring to dissolve sugar. Mix cilantro and red onion into dressing. Stir cabbage into dressing mixture, about 1 cup at a time, until all cabbage is coated.
Nutrition Facts : Calories 189.4 calories, Carbohydrate 5.6 g, Cholesterol 9 mg, Fat 18.8 g, Fiber 1.2 g, Protein 0.9 g, SaturatedFat 2.8 g, Sodium 163.9 mg, Sugar 3.1 g
GRILLED CILANTRO-LIME PORK LOIN SANDWICHES WITH COLESLAW
Adapted from recipe made by Curtis Stone on NBC Today Show. Preparation time includes time to marinate the pork. Sriracha hot sauce is a thicker hot sauce as opposed to Tabasco sauce. You can find it in the Asian section of most large grocery stores. Note: I have made these sandwiches a few times and you can also you boneless pork chops, fat removed and each boneless chop cut into several super thin fillets. Once filleted, use a meat mallet to tenderize each fillet and to flatten further.
Provided by swissms
Categories Lunch/Snacks
Time 4h10m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- To marinate the pork:.
- Blend cilantro, brown sugar, soy sauce, shallots, garlic, lime peel and juice, and hot sauce in a food processor until nearly smooth. With the machine running, gradually blend in the oil. (Makes 3 1/2 cups; use half for marinade and reserve other half for prepared sandwiches).
- Cut the pork loin crosswise into 1/3-inch-thick slices (about 20 slices total). Place the sliced pork loin in a large resealable plastic bag. Add 1 1/2 cups of the marinade and turn the pork slices to coat it all over with the marinade. Twist bag to remove air then seal the bag and refrigerate for 4 hours. Cover the remaining marinade separately and refrigerate.
- To prepare the sandwiches:.
- Prepare the barbecue for medium-high heat. Working in batches, grill the pork slices until just cooked through and still moist and juicy, about 1 1/2 minutes per side. Discard the used marinade. Transfer the pork slices to a large clean platter (do not pile up the slices too much or they will overcook).
- Spread the butter over the cut sides of the buns and grill the buns, buttered side down, until they are toasted, about 1 minute.
- Pile the pork slices (about 5 slices per bun) on the bun bottoms. Drizzle a spoonful of the remaining unused marinade over the pork. Top with the coleslaw then the bun tops and serve immediately.
Nutrition Facts : Calories 1294.5, Fat 96, SaturatedFat 25.1, Cholesterol 173.4, Sodium 2476.4, Carbohydrate 55.2, Fiber 1.5, Sugar 30, Protein 53.6
GRILLED PORK CHOPS WITH LIME, CILANTRO & GARLIC
These sound so good I am posting the recipe before trying it. I will add comments after I make them. The Recipe is from American Cooking Club magazineJune/July 05 edition
Provided by Bergy
Categories Pork
Time 20m
Yield 4-8 serving(s)
Number Of Ingredients 6
Steps:
- Blend the first 5 ingredients, cover and place in the fridge for an hour or longer.
- Reserve 1/2 cup.
- Grill or BBQ brushing the chops with the mayo blend, continue brushing and cooking until the chops are done Turning them halfway through (apprx 15 minutes total).
- Serve with the reseved mayo mixture on the side.
AMAZING SOUTHWEST CILANTRO LIME MANGO GRILLED CHICKEN SANDWICHES
This is a recipe I came up with while trying to figure out what to do with stuff I had on hand. It was so good my husband asked me to publish it and share it with the world. Southwestern food is my specialty. It is especially good with the Fabulous French Loaves recipe on this site.
Provided by Patricia
Categories World Cuisine Recipes Latin American Mexican
Time 1h40m
Yield 8
Number Of Ingredients 29
Steps:
- For the marinade: Place 1/4 cup cilantro, 1 clove minced garlic, 1/4 jalapeno, 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 resealable 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, 1/2 jalapeno, 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.
- Preheat an outdoor grill for medium-high heat.
- Grill the marinated chicken on the prepared grill 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
- Return the sandwiches to the grill and grill them until the bread is toasted and the cheese melts, about 2 minutes per side.
Nutrition Facts : Calories 554.6 calories, Carbohydrate 54 g, Cholesterol 63.4 mg, Fat 25.2 g, Fiber 3.9 g, Protein 29.4 g, SaturatedFat 8.1 g, Sodium 1291.8 mg, Sugar 12 g
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