Jack And Jerk Boucané Sandwich

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

• 2 tablespoons honey
• 2 tablespoons fresh lime juice
• 2 teaspoons lime peel, freshly grated
• 1 small onion, peeled and quartered
• 2 teaspoons paprika
• 2 fresh jalapeno peppers, halved and seeded
• 2 teaspoons vegetable oil
• 1 1/2 teaspoons garlic salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon fresh ground black pepper
• 1/2 teaspoon ground allspice
• 4 ciabatta rolls
• 4 chicken tenders
• 4 slices monterey jack cheese
• 4 leaves leaf lettuce
• 4 slices red onions
• 4 slices beefsteak tomatoes
• honey mustard dressing

Recipe

• 1 start the charcoal grill with mesquite briquettes. pound the chicken tenderloins between plastic wrap into 3/8 in thick medallions. trim to fit ciabatta rolls.
• 2 combine honey, lemon juice and lemon peel in food processor or blender. blend well. add onion, jalapeños, paprika, oil, garlic salt, cinnamon, pep-per and allspice to honey-lemon mixture in food processor container. process until very finely chopped, scraping down sides when necessary. spread mixture evenly over both sides of chicken medallions.
• 3 add addition mesquite chips to charcoal for smoke.
• 4 grill chicken on both sides and toast ciabatta rolls over mesquite charcoal until chicken is almost cooked through.
• 5 place and melt jack cheese over breasts on grill (about 15-30 seconds).
• 6 place chicken breasts on toasted ciabatta bun with, red onion slice, beefsteak tomato slice, leaf lettuce leaf and honey mustard dressing.
• 7 serve with matchstick french fries or shoestring potatoes.