Friday, February 10, 2012
Here's a recipe for one of the easiest week night meals I have made in a while. In less than 20 minutes you will have a very yummy melt in your mouth sandwich. I jumped on this recipe from my friend Siggy's blog when I saw it incorporated salsa verde. I just loooooove salsa verde. The mingling of the salsa, onions, and sour cream make this a tangy, juicy meal. If you don't like using rotisserie chicken I think using shredded boiled or baked chicken breast would work just as well, it might not be as juicy though!
Chicken Suiza Melts
From Siggy Spice
Makes 6 sandwiches
1 tablespoon olive oil
1 small red onion, chopped
2 cloves garlic, chopped
Juice of 1 lime
1 tablespoon honey
1 1/2 cups tomatilla salsa or salsa verde
1/2 cup sour cream
1 rotisserie chicken, skin discarded and meat shredded
6 sandwich rolls, split
6 slices Monterey Jack cheese (I also used provolone and it was yummy)
Preheat the broiler. In a large skillet heat the olive oil over medium high heat. Add the onion and garlic and cook until softened, about 2 minutes. Stir in the lime juice and honey, then add in the salsa and heat through.
Mix in the sour cream. Add the chicken and mix to coat.
Place the buns on a cookie sheet. Pile the chicken mixture on the bottoms of the rolls. Top the chicken with a slice of cheese.
Place in the oven and broil to melt, about 4 minutes.