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.
Active Time30 minutes
Total Time30 minutes
Course: Appetizer, Main Course, Snack
Cuisine: Mexican, New Mexican
Keyword: Los Foodies Magazine, New Mexican Recipes
Calories: 3256kcal
Author: Marcy Inspired

Equipment

  • Stove Top
  • Grill

Materials

  • 6 half Chicken breasts, semi pounded and grilled
  • 6 Mexican bolillo rolls
  • 12 or 1 ½ oz or cups Of pico de gallo
  • 6 Thick slices of muenster cheese
  • ½ cup Of lime juice
  • ½ cup Of white Tequila
  • 6 Whole green chiles, roasted and split open (optional)

Instructions

  • 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 tequila.
  • Cover and place in the fridge for 2 -4 hours to marinade.
  • Split the bolillo rolls in half and spritz with olive oil or butter.
  • Place the chicken breasts on the preheated grill with some of the pico de gallo marinades on them then pour some of the remaining marinades on the breasts and quickly shut the grill, it’s gonna smoke up.
  • Grill each chicken breast till juices run clear and are 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!

Video

Notes

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