What’s Cookin? It’s Saturday, Go Make Me A Sandwich! Cinco de Mayo: Mexican Telera Sandwich

Saturday just seems like a great day for a sandwich. And I don’t mean a few slices of meat between 2 slices of bread wrapped in foil and thrown in a paper bag kind of sandwich. I mean a SANDWICH sandwich!

Saturday’s are special, so watch for a different special sandwich right here every Saturday.

Oh, and enjoy!



  • 1 cup mayonnaise
  • 1 clove garlic – crushed
  • 2 canned chipotles in adobo sauce – minced fine
  • 1/4 cup sun dried tomatoes (not packed in oil) soaked in hot water for 1/2 hour – drained and chopped fine


  • 1/4 cup lemon juice
  • 1 clove garlic – crushed
  • 1 teaspoon seaonsed salt
  • 1 teaspoon paprika
  • 1/2 cup olive oil
  • 4 boneless, skinless chicken breast halves
  • 4 telera rolls – split in half or comparable roll
  • 4 plum tomatoes – sliced
  • 1 avocado – peeled and cut into 16 slices
  • 8 slices pepper jack cheese


  • Place mayonnaise is a small bowl along with the chipotle chiles in sauce and presoaked sun dried tomatoes.
  • Mix together, cover and put in the refrigerator until ready to use.
  • Mix all of the marinade ingredients together.
  • Pour over chicken in a one gallon ziploc plastic bag.
  • Turn to coat and place in the refigerator to marinade for at least 1/2 hour but no more than 1 hour.
  • Discard marinade and place chicken on the grill and cook for 8-10 minutes or until no longer pink on the inside.
  • Split sandwich rolls.
  • Generously spread cut sides of rolls with the mayonnaise mixture.
  • Layer chicken breasts, slightly overlapping on the bottom of the roll.
  • Top each portion of chicken with tomato and slices of avocado.
  • Cover with two slices of cheese.
  • Place assembled sandwiches open faced on a sheet pan and bake until the cheese is melted, approximately 5 minutes.
  • Put the tops on back on the sandwiches, slice and serve.

Source: RecipeTips

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