Roast Chicken Melts with Jalapeno Mayo and Salsa

Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.

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Serves: 2

Ingredients

For the jalapeño mayo:
1 tablespoon jalapeños, chopped
3 tablespoons mayo (I used Hellmans)
1 teaspoon pickle juice (from the jalapeños)
for the salsa
1 ripe tomato, finely diced
½ red onion, finely diced
handful fresh parsley (or coriander), finely chopped
squeeze of lemon juice
salt & pepper to taste

For the sandwich:
4 slices sourdough bread, toasted
1 chicken breast, thinly sliced
4 sliced mozzarella cheese
1 avo, thinly sliced
fresh coriander, to garnish

Instructions
Pre-heat the grill of your oven on the hottest setting.
Combine the ingredients for the jalapeño mayo and set aside.
Do the same with the salsa ingredients.
To assemble the sandwich, place the chicken on two slices of the sourdough then top with the mozzarella. Place the sandwiches on a baking tray and place in the oven.
Allow the cheese to melt and become golden brown then remove from the oven.
Spread the mayo on the remaining slice of bread then top the sandwich with the avo slices and a generous spoonful of salsa. Top with the fresh coriander and close the sandwich with the mayo-slathered bread.
Serve immediately.

Adapted from simply-delicious-food.com