Hatch Chile Grilled Chicken Avocado Sandwich

Preparation time: 10 minutes

Marinating time: 60 minutes

Cooking time: 20 minutes

Place chicken breast halves in a large silicon bag. Add olive oil, vinegar, lime juice, cilantro, salt and red pepper flakes. Seal and press with fingers to distribute marinade. Refrigerate for 1 hour.

While chicken marinates, roast fresh hatch chiles. Preheat grill to 375° F or heat a grill pan over medium-high heat. Place chiles directly on the surface, allowing them to blister before rotating with metal tongs. Once thoroughly blistered, place roasted chiles in a medium sealed silicon bag for 10-15 minutes. Remove stems and seeds. Slice as desired.

Remove chicken from marinade, discard used marinade, and place silicon bag in dishwasher for easy cleaning.

With grill or pan already preheated to medium-high heat, cook chicken until cooked thoroughly and no longer pink, about 10-12 minutes on each side. Remove from heat and transfer to a cutting board. Let stand for 5 minutes.

Melt butter in a large skillet over medium heat. Place roll halves cut side down, toast for 2 minutes or until golden brown. Turn roll over and toast for 1 minute.

To assemble: Spread the bottom halves of roll with 1 tablespoon mayonnaise each. Top with 1/3 cup Oaxaca cheese, tomato slices, grilled chicken breast and hatch chile. Spread mashed avocado on the cut side of the roll half. Place on top to make sandwich. Serve.

Makes: 2

Recipe and image created by Ericka Sanchez/@nibblesnfeasts for the CMAB