I know that it is only May, so this is a gutsy thing to declare, but I am going to do it anyway. This is my favorite sandwich of summer 2014. This sandwich is a keeper, one that will stay on the family rotation for a very long time. The lime-mint mayonnaise and the grilled purple onion go together so wonderfully, my tastebuds did a little dance with just a few ingredients. I made it last week, I’m going to make it next week and hopefully I’ll have lots of excuses after that to keep mixing lime and mint together. I used the torta bread from Costco and it was perfect.
There are plenty other really good summer sandwiches worth making, this one from last year is a favorite for a lady’s lunch, and I have a shredded BBQ chicken sandwich that I am excited to share to feed a crowd. This mint sandwich is just different enough to make you the superstar of your kitchen, and now with the large loaf of Udi’s bread at Costco, it is easy to make this gluten free and delicious. I am planting mint in my garden so that I can make this for dinner many more times in July and August and drink a virgin Mojito with it.
This is the gluten-free version with the Udi’s bread.
(This recipe comes from my black hole binder of recipes torn from magazines. This one is from Cooking Light, June 2004. This is the first time I have made it; I am not sure it’s a good thing that I tore and saved for ten plus years.)
Dressing:
1/4 cup reduced fat mayonnaise
1/4 teaspoon grated lime rind
3 tablespoons minced fresh mint
1 tablespoon fresh lime juice
1 teaspoon sugar
1 teaspoon minced serrano chile
Sandwich:
1 tablespoon minced fresh mint
4 tablespoons fresh lime juice
1 teaspoon ground cumin
1 garlic clove, crushed
1 pound chicken tenders
2 tablespoons olive oil
4 (1/4 inch thick) slices red onion
1/4 teaspoon salt
1/4 teaspoon pepper
Torta rolls from costco, or French rolls
8 tomato slices
4 red lettuce leaves
Make the dressing: In a small bowl, stir all of the dressing ingredients together. Cover and keep chilled until ready to use.
Marinate the chicken: Combine the one tablespoon of mint, lime juice, cumin and garlic in a small bowl. Add the chicken tenders to a large zip-top bag and pour the marinade over the chicken. Seal the bag and marinate for 15-30 minutes, turning once.
Grill the chicken, onion and rolls: Remove the chicken from the bag, place on a baking sheet and discard the marinade. Drizzle one tablespoon of olive oil over the chicken and rub it into the chicken so it won’t stick when grilling. Make sure to rub it into both sides of the chicken. Take one more tablespoon of olive oil and drizzle it over the red onion, rubbing it into both sides of the onion. Grill both the chicken and onion over medium-low heat for about 4 minutes per side or until the chicken registers at 165 degrees on an instant read thermometer and the red onion is tender. Remove the chicken from the grill and sprinkle with salt and pepper. Grill the roll halves, cut side down until lightly toasted, about one minute.
Assemble the sandwich: Spread about one tablespoon of dressing over the bottom and top halves of the rolls. Top each roll with a couple of chicken tenders, the onion slice, one lettuce leaf, two tomato slices.
Take your first bite then start thinking about other uses for this delicious sauce!
- Dressing:
- ¼ cup reduced fat mayonnaise
- ¼ teaspoon grated lime rind
- 3 tablespoons minced fresh mint
- 1 tablespoon fresh lime juice
- 1 teaspoon sugar
- 1 teaspoon minced serrano chile
- Sandwich:
- 1 tablespoon minced fresh mint
- 4 tablespoons fresh lime juice
- 1 teaspoon ground cumin
- 1 garlic clove, crushed
- 1 pound chicken tenders
- 2 tablespoons olive oil
- 4 (1/4 inch thick) slices red onion
- ¼ teaspoon salt
- ¼ teaspoon pepper
- Torta rolls from costco, or French rolls
- 8 tomato slices
- 4 red lettuce leaves
- Make the dressing: In a small bowl, stir all of the dressing ingredients together. Cover and keep chilled until ready to use.
- Marinate the chicken: Combine the one tablespoon of mint, lime juice, cumin and garlic in a small bowl. Add the chicken tenders to a large zip-top bag and pour the marinade over the chicken. Seal the bag and marinate for 15-30 minutes, turning once.
- Grill the chicken, onion and rolls: Remove the chicken from the bag, place on a baking sheet and discard the marinade. Drizzle one tablespoon of olive oil over the chicken and rub it into the chicken so it won't stick when grilling. Make sure to rub it into both sides of the chicken. Take one more tablespoon of olive oil and drizzle it over the red onion, rubbing it into both sides of the onion. Grill both the chicken and onion over medium-low heat for about 4 minutes per side or until the chicken registers at 165 degrees on an instant read thermometer and the red onion is tender. Remove the chicken from the grill and sprinkle with salt and pepper. Grill the roll halves, cut side down until lightly toasted, about one minute.
- Assemble the sandwich: Spread about one tablespoon of dressing over the bottom halves of the rolls. Top each roll with a couple of chicken tenders, the onion slice, one lettuce leaf, two tomato slices.
- Take your first bite then start thinking about other uses for this delicious sauce!