Mesquite Chicken Sandwich
A grilled chicken sandwich with real wood smoke in it, built on a toasted ciabatta roll. The soaked mesquite chips thrown onto the coals give the breasts a sharp, earthy smokiness that bottled sauce alone cannot supply. Resting the chicken under foil with a slice of Monterey Jack on top melts the cheese gently and keeps the meat juicy. Brush on the BBQ sauce last and eat it hot.
Instructions
Soak the mesquite chips in water for 30 minutes if you have not already. Heat the grill, then scatter the soaked chips over the coals so they begin to smoke.
Brush the chicken breasts with olive oil and season them generously with mesquite seasoning. Grill them, turning often, until the internal temperature reaches 165°F.
Move the chicken to a plate and cover it tightly with aluminum foil. Lay a slice of Monterey Jack on each breast and let them rest for 5 minutes, so the cheese softens and the juices settle.
Brush both sides of each breast with BBQ sauce. Put one breast inside each toasted ciabatta roll and serve right away.
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