Grilled Santa Fe Sandwich


For the chili herb mayo:

  • 2 tablespoons fresh basil, minced
  • 2 tablespoons fresh cilantro, minced
  • 1 tablespoon fresh chives, minced
  • 1 cup mayonnaise
  • 1 teaspoon chili powder
  • salt, to taste
  • pepper, to taste

For the grilled chicken sandwich:

  • 1 pound chicken breast, boneless, skinless, and thinly cut
  • 1 bell pepper, sliced into 1-inch pieces
  • olive oil, for brushing
  • salt, to taste
  • pepper, to taste
  • 1 small onion, sliced
  • 4 slices of sourdough bread
  • 1 avocado, sliced
  • 4 slices of pepper jack cheese


  1. In a small bowl, mix the basil, cilantro, chives, mayo, and chili powder.

  2. Season the chili herb mayo to taste with salt and pepper. Set the mayo aside.

  3. Preheat the grill to medium heat.

  4. Brush the chicken and bell pepper slices with olive oil.

  5. Season the chicken and bell peppers with salt and pepper.

  6. Add the chicken and bell peppers to the grill and cook until the peppers begin to char and the chicken is cooked through at 165 degrees F, about 4 minutes per side.

  7. In a small skillet, add 1/3 cup olive oil and heat over medium-low heat.

  8. Add the onions and stir until the onions begin to brown and are softened, for about 10 minutes.

  9. Preheat a skillet on low heat.

  10. Spread a layer of the chili herb mayo on one slice of sourdough.

  11. Add 1/2 of the caramelized onions, 1/2 of the bell peppers, 1/2 of the avocado, 1/2 of the grilled chicken, and 1/2 of the pepper jack.

  12. Cover the sandwich with the second piece of bread.

  13. Brush the sandwich with olive oil.

  14. Repeat the sandwich-making process with the remaining ingredients.

  15. Cook the sandwiches in the preheated skillet, flipping once halfway through, until the cheese begins to melt, for about 5-7 minutes.

  16. Slice each sandwich in half and serve.


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