Take these great sandwiches along with you on your next picnic. Fantastic served along with my southwest layered salad!
Ingredients
Marinade
1 cup of diced onion
1 orange, zest and juice
¼ cup of lime juice
¼ cup of fresh oregano leaves
¼ cup of olive oil
8 cloves of garlic
2 teaspoons of cumin
1 teaspoon of salt
Sauce
½ to 1 finely diced jalapeño
½ cup of mayo
1 lime, zest and juice
¼ peach jam
2 pounds of chicken breast
4 crusty rolls
4 slices of Munster or Swiss cheese
Sliced pickles
Lettuce
Directions
Combine marinade ingredients in large zip lock bag. Add chicken, place in refrigerator for 4-6 hours-overnight is even better!
Combine ingredients for sauce in small mixing bowl. Place in refrigerator until needed.
Remove chicken from marinade. Place chicken on medium high grill, or in a cast iron or heavy bottom pan. Cook until chicken is cooked through and no longer pink, about 10-15 minutes. Top with cheese, let cool. Split open rolls. Spread each side with sauce. Top with pickles and lettuce and cheese. Wrap for picnic and enjoy!