Chicken Chimichurri Sandwiches

Total Time: 4 hrs 15 mins Preparation Time: 4 hrs Cook Time: 15 mins

Ingredients

• Servings: 4
• 4 large boneless skinless chicken breast halves, split horizontally
• 1 cup prepared chimichurri sauce (recipe below)
• 2 tablespoons canola oil
• 1 medium red onion, peeled and cut from stem to root into very thin strips
• salt and pepper
• 4 sandwich buns, split
• nonstick cooking spray
• 4 slices monterey jack cheese
• 1 ripe avocado, cut into 12 slices
• 1 cup lettuce leaf
• 2 cups loosely packed flat leaf parsley sprigs
• 1/2 cup loosely packed fresh cilantro stem
• 1 serrano chilies or 1 jalapeno chile, coarsely chopped
• 2 tablespoons red wine vinegar
• 1 tablespoon minced garlic
• 1 1/4 teaspoons kosher salt
• 1/4 teaspoon pepper
• 1 cup olive oil

Recipe

• 1 to make chimichurri sauce: combine parsley, cilantro, chile, vinegar, garlic, salt and pepper in food processor. cover and pulse until chopped.
• 2 add olive oil gradually, with food processor running. continue to process until smooth. makes 1 1/3 cup.
• 3 to make chimichurri sandwiches: combine chicken and 3/4 cup chimichurri sauce in large resealable plastic bag. seal bag and turn to coat. chill several hours or overnight.
• 4 heat grill or grill pan over medium-high heat. remove chicken from plastic bag, discarding any sauce remaining in bag. grill chicken 2 to 4 minutes on each side, turning only once, until browned and no longer pink in center. stack cooked chicken into 4 equal portions. top each with 1 slice cheese. remove from grill and let rest 5 minutes.
• 5 heat canola oil in large skillet over medium heat. add onion; saute 8 to 10 minutes or until golden brown and tender. stir in salt and pepper.
• 6 toast sandwich buns, if desired. spread cut sides of buns with remaining chimichurri sauce. serve chicken on buns topped with onions, avocado and lettuce. serve immediately.