Grilled Mexican Chicken Sandwiches

1-1/2 tablespoons vegetable or olive oil

2 cloves garlic, minced

2 teaspoons chili powder

4 boneless, skinless chicken breast halves

1-1/2 cups Sargento Fancy Supreme Shredded Cheese for Nachos & Tacos, divided

1/3 cup reduced calorie mayonnaise

4 slices sourdough bread

½ cup chunky salsa (optional)

1. In small bowl, combine oil, garlic, chili powder. Spread evenly over both sides of chicken. Grill or broil chicken 5 to 6 inches from heat source 5 minutes per side or chicken is cooked through.

2. Meanwhile, combine 1 cup cheese and mayonnaise, mix well. Place bread around edges of grill or broiler rack; toast lightly on one side. Turn; spread toasted side of bread evenly with cheese mixture. Return to grill or broiler, cheese side up, and cook 2 minutes or until cheese begins to melt.

3. Place chicken on toasted bread; top with salsa. Sprinkle with remaining cheese..

options: top with dollop of sour cream and green onions. Possibly serve with salad w/honey mustard dressing. Tried 20 Jan 97 good… Sargento ad