South Of The Border Sandwiches Recipes

SOUTH OF THE BORDER GRILLED CHEESE

Steps:

• 1. DANGER MAD SCIENTIST AT WORK
• 2. Grate the two cheeses, make the guacamole, crush the tortilla chips, and melt the butter.
• 3. Gather all the ingredients.
• 4. Chef's Tip: Because we want the cheese and other ingredients to nicely melt into the sandwich, make sure all the ingredients are at room temperature.
• 5. Mix the two cheeses together in a bowl with the cumin, and set aside.
• 6. Place the bacon in a sauté pan (big enough to hold the sandwich), and cook until just about crisp.
• 7. Remove the bacon from the pan and drain on a paper towel.
• 8. Remove all but 1 tablespoon of the bacon fat from the pan.
• 9. Butter one side of each of the two slices of bread.
• 10. On the unbuttered side of one of the bread slices, add half the cheese.
• 11. Next spread the guacamole.
• 12. Add the bacon.
• 13. Cover with the crushed tortilla chips.
• 14. Add the remainder of the cheese.
• 15. Cover with the other piece of bread. Butter side up.
• 16. Cook in the sauté pan over medium heat until the bread is golden, and the cheese has melted, about 3 to 4 minutes per side.
• 17. Chef's Note: If the pan is too hot, you'll burn the outside of the bread before the cheese has a chance to melt. Medium heat is all you want.
• 18. Serve with some additional chips, and your favorite salsa, as a dipping sauce for the sandwich. Enjoy.
• 19. Keep the faith, and keep cooking.

SOUTH OF THE BORDER CHICKEN SANDWICH

Steps:

• Pound chicken to 1/4-inch thickness.
• Combine oil and juice in a resealable ziplock bag.
• Add chicken and marinate 4-6 hours.
• Combine ingredients for Spicy Mayo (mayonnaise, chili powder, cumin, cayenne pepper, salt, tomato paste, lime juice, and orange juice) until smooth.
• Chill for several 2-3 hours before making sandwiches to blend flavors.
• Remove chicken from marinade and discard marinade.
• Grill or broil chicken 8-10 minutes, or until cooked through, turning once while cooking.
• Remove chicken from heat and place cheese on chicken while it is very hot.
• Butter cut sides of rolls and grill or toast until lightly golden and crisp.
• Place chicken (with cheese), lettuce, tomato, red onion, a dallop of southwest mayo, and sprinkle about a tablespoon of chopped cilantro on each sandwich and top with upper portion of each roll.
• Serve hot.

SOUTH OF THE BORDER CHICKEN SANDWICH

Steps:

• I slow cooked my chicken in a small electric roaster but you could boil it. I added the smashed garlic closes and 1/2 sweet onion cut into 3 quarters, salt and pepper.
• Once chicken was done and cooled I cut it into 1/2 inch pieces and shredded it. I added garlic salt to taste.
• Then I added the bacon which I had cooked, cooled and chopped up. The best way I've ever found to cook bacon and the ONLY way I ever cook it is on a baking sheet in the oven at 375º for 22 to 25 minutes, comes out picture perfect every time and I personally don't have a splatter issue.
• Also dice up 1 large bell pepper and one small sweet onion to the size you like, I prefer a very small dice. Add that to the rest of the goodies.
• Toss together until well incorporated. Add salt and pepper if desired to taste. Set aside. At this point you could add chipotle mayo, but this makes a BIG bowl so I waited to add it to the sandwiches. With the chipotle mayo mixed in it would make a great "chicken salad" mix.
• Toast sub buns and add cheese, I use an electric griddle to toast mine and place a lid on top to help melt the cheese. I used Steak buns, I like the softness of the crust but it toasts up great.
• Place generous amount of chicken on very cheesy buns and add plenty of chipotle mayo. It will be messy but it is worth every napkin you use!!!
• Chipotle Sauce: https://www.feastingathome.com/chipotle-mayo/#tasty-recipes-14910-jump-target