Monterey Chicken Sandwich

Demonstrated by: Executive Chef Sky Ogata of Big City Diner.
Sandwich, Salads & Sides on August 1, 2002.



4 (6 oz size) boneless chicken breast halves
1 cup Tequila Lime marinade (see recipe below)
1/2 cup barbecue sauce
4 slices roasted red pepper*
1/2 cup caramelized onion rings**
8 slices jack cheese
4 potato roll buns
Lettuce leaves, tomato slices, red onion slices


  1. Marinate chicken in the Tequila Lime Dressing for several hours in refrigerator.
  2. In a skillet, cook chicken with barbecue sauce.
  3. Top each chicken breast with pepper, onion, and cheese.
  4. Cover skillet and cook until cheese is melted.
  5. Place in buns with lettuce, tomato, and red onion.

Makes 4 servings.

*Place a whole red pepper in a 400°F oven. Turning every 5 minutes, cook pepper for about 20 minutes or until puffy and dark-colored: let cool. Peel pepper; cut in half, remove seeds and slice pepper.

**Slice onion into 1/4-inch rings. In a heavy skillet, heat a little oil or butter; add onion. Stirring frequently, cook over medium heat for 20 to 30 minutes, or until onion is caramel colored.


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