Santa Fe Grilled Chicken Sandwich

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  Basil, Fresh(30g)
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  Cilantro, Fresh(30g)
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  Chives, Fresh(15g)
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  Mayonnaise, Regular(240g)
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  Chili powder(5g)
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  sea salt
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  freshly cracked black pepper
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  Bell Pepper
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  Chicken Breast, Boneless Skinless(454g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  Olive oil(60g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1¼ teaspoons sea salt
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  ½ teaspoon freshly cracked black pepper
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  Yellow Onion
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  Bread, Sourdough, Sliced
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  Avocado
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  Bell Pepper

Instructions

1. 1Combine the fresh basil, cilantro, chives, mayonnaise, and chili powder in a small bowl; season with salt and pepper to taste and set aside.
2. 2Heat olive oil in a skillet over medium-low heat. Add the onion and cook, stirring often, for 8–10 minutes until softened and beginning to brown.
3. 3While the onion cooks, heat a separate skillet or griddle over medium-high heat. Brush the chicken breast and bell peppers with olive oil, season with salt and pepper, then cook in the hot skillet for 4–6 minutes per side until the chicken reaches an internal temperature of 165°F and the peppers are charred and soft. Transfer to a cutting board and let the chicken rest for 5 minutes before slicing.
4. 4Slice the rested chicken thinly and prepare the avocado by slicing it into even pieces.
5. 5Spread the herb mayo on the inside of each slice of sourdough bread. On four slices, layer the cooked onion, bell pepper, avocado slices, sliced chicken, and divide evenly among them. Top each with a remaining bread slice, mayo-side down.
6. 6Brush the top and bottom of each assembled sandwich lightly with olive oil.
7. 7Heat a cast-iron skillet or griddle over medium heat. Working in batches if necessary, add the sandwiches and cook for 3–4 minutes per side over medium heat until golden brown and the cheese is melted.
8. 8Slice each sandwich in half and divide evenly into 4 airtight containers while warm. Store in the refrigerator for up to 3 days.