Servings: Makes 4 sandwiches
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| 2 |
tablespoons honey mustard |
| 2 |
tablespoons barbecue sauce |
| 4 |
boneless skinless chicken breast halves |
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Salt and pepper |
| 4 |
slices Co-Jack cheese |
| 4 |
Cobblestone Mill Chipotle Rolls |
| 4 |
lettuce leaves |
| 1 |
avocado, sliced |
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nutritional information |
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- Combine mustard and barbecue sauce in small bowl; set aside.
- Season both sides of chicken breasts with salt and pepper.
Grill chicken over medium heat 6 minutes. Turn chicken; brush generously with mustard mixture. - Grill 6 to 8 minutes or until cooked through.
- Top chicken with cheese slices during last minute of grilling.
- About 2 minutes before chicken is done, place rolls, cut sides down, on grid.
- Grill until lightly toasted.
- Place lettuce leaf on each roll bottom.
- Top with chicken and avocado slices.
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Lightly oil the grill grid to prevent the chicken from sticking. Dip a wad of paper towels into vegetable oil and wipe over the heated grid with barbecue tongs. |
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