Yeild 2 big ole sammichs!
4 pieces boneless skinless
2 Tbsp olive oil
1/3 cup cilantro chopped
2 scallions thin sliced
2 Limes juiced + peel of 1/2 lime
1 lemon juiced
3 tsp Tapatio
1 Cup monteray jack cheese shredded
2 avocados chopped
2 tsp sugar
1/2 small red onion finely chopped
2.5 large tomatoes 1 diced, 1/2 sliced
1/2 jalapeño seeded and finely chopped
1 large clove garlic pasted**
2 ciabatta rolls toasted
4 tbsp mayo
2 tsp salt
1 & 1/2 tsp pepper
Combine juice of 1 lime & lime peel, 1/2 tsp salt, 1/2 tsp pepper, olive oil, tapatio, scallions and 1/2 of cilantro. Reserve 1/3 marinade in bowl. Cover chicken with remaining 2/3 marinade and marinate for at least 30 minutes.
Avocado pico de gallo
In medium bowl combine avocado, red onion, jalapeño, diced tomato, remaining cilantro, remaining lime juice, lemon juice, 1/2 tsp salt, 1 tsp pepper, garlic paste, and sugar. Gently toss together and refrigerate until serving.
Preheat grill to medium low and cook chicken until juices run clear. Halve rolls and dig out centers (for maximum stuffing abilities), and toast on top shelf of grill (or outer edge of charcoal grill). Place cheese on both sides of bread and place back on grill to melt. Add mayo and sliced tomatoes. Remove chicken and slice it into 1" pieces, place half of chicken on each sandwich. Drizzle remaining marinade over chicken. Top with pico de gallo and serve. Serve with chips to scoop up pieces that fall.
Finely chop garlic. Add 1 tsp salt (kosher or sea coarse salt works best). Lay knife over garlic and press down while pulling over the garlic as if to scrape it across the board. The coarse salt acts like sand paper and grinds it. Repeat until garlic is fine and mashed. This is a great technique for sauces where the garlic will be raw because you won't get large pieces of raw spicy garlic. Now, if you don't feel like you can do this, you can cheat and use a garlic press or a zester. I don't believe that if you are making a good loving dinner you should cheat and take the easy way out so I never NEVER use the zester or garlic press. But, for a beginner it is quick and easy. My thought is, if your taking the damn time to slice all this other shit, make your own garlic paste, it will taste better.