Cookbook:Mesquite Chicken Sandwich

Cookbook | Ingredients | Recipes


  • 4 boneless skinless chicken breasts
  • 1 cup mesquite wood chips, soaked in water 30 minutes
  • Mesquite seasoning
  • Olive oil
  • 4 ciabatta rolls, split in half and toasted
  • BBQ sauce
  • 4 slices Monterey Jack cheese


  1. Preheat grill and toss chips onto coals. Brush chicken with oil and season liberally with seasoning. Grill, turning often, until internal temperature reaches 165°F
  2. Remove to a plate and cover tightly with aluminum foil. Add a slice of cheese to each one and let rest 5 minutes.
  3. Brush both sides with sauce. 1 breast inside each bun and serve immediately.