Grilled Chipotle-Cheddar Chicken Sandwich

Sundays are the days that I prefer to cook something grand. It partially stems from my childhood. When we still lived in India, my mother would cook meat on that day. She would especially cook lamb. The whole house would smell of her delicious curry. Of garlic releasing their fresh aroma's, to the sounds of the onions sizzling. Now that I am married, I too like to cook something absolutely delicious on sundays. Being as how I usually cook quick and fast during the weekdays, on sundays I take things a bit leisurely and indulge in my hobby and my obsession. This sandwich was so good that we did not want it to end. Surprisingly I also learned that it is a fantastic recipe to cook during the weekday! Yay! Squeal! No matter how delicious the food in my kitchen is, I miss sundays with my parents.

I first got the inspiration to this recipe from simply recipes. I made it with cheddar cheese (as my husband is lactose intolerant, and he recently learned that aged cheeses do not affect people who suffer from this intolerance. huh.) Also, I toasted the bread along with separately grilling the red onions after they were marinated in red wine vinegar.

My version of the Chiptole-Cheddar Chicken Sandwich

Marinade for Chicken
*1 lb of thin chicken cutlets
*1 whole lime
*1 tablespoon chiptole chile powder (more or less to suit your "spicy" taste)
* Salt & Pepper to taste
*1 table spoon olive oil

Slice the chicken in thin strips of all different sizes. Mix all the remaining ingredients in a bowl. Add chicken. Marinate for 30 minutes.

Marinade for Red Onions
*1 medium red onion
*1/3 cup red wine vinegar
*1 teaspoon olive oil
*ground black pepper to taste

Slice the onion in thin rounds. Mix all the remaining ingredients in a bowl. Add onions. Marinate for 30 minutes.

For Sandwich
* 1 small avocado
* 1 medium tomato sliced rounds
* Mayo to taste
* Cheddar Cheese (or any other you wish), sliced
* Sour dough bread

Spray the grill pan with oilve oil spray. Grill the marinated sliced chicken. Cook for about 3-4 minutes on each side, or atleast till the chicken starts to get dark lines across its body. Place in a bowl. Take half the sliced and place in the same bowl with the chicken, so that the cheese starts to melt. Let the chicken and cheese start to blend. In the meantime, pour the onions on the grill pan and let heat up. After the onions start to barely get soft, remove (2-3 minutes) and place in the chicken-cheddar mixture. Clean out the grill pan a bit and place the bread on the pan. Toast evenly on both sides. Coat bread with mayo and fill with chicken-cheddar-onion mixture. Eat & Enjoy