Ingredients

4 bonless, skinless chicken breasts

2 medium garlic cloves,roughly chopped

1/4 c. fresh chopped cilantro

1/4 tsp ground cumin

1/8 tsp cayenne pepper

1/8 tsp ground black pepper

1/3 c. olive oil

pinch of red pepper flakes

Juice of 1 large lime

1/2 tsp salt

4 kaiser rolls, toasted

1/4 c. sun-dried tomato pesto (store-bought)

1/3 c. aioli (Recipe on this website-Gourmet Sept 2002)

Red lettuce leaves

Shaved Romano cheese

Preparation

  1. Place chicken breast and next 9 ingredients in a large resealable bag. Rub the marinade into the chicken to ensure even distribution. Place in refrigerator for 1 hour or up to 4 hours.
  2. Preheat gill to medium-high heat. Grill chicken until no longer pink, about 4-5 minutes per side.
  3. Place kaiser rolls cut side down on grill and toast until desired doneness.
  4. Divide and spread sun-dried tomato pesto on bottom half of roll
  5. Add 3-4 romano cheese shavings to each roll and place a chicken breast on top of the cheese.
  6. Divide and spread aioli on the top half of each roll, along with a lettuce leaf. Place on top of the chicken.