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Painted Desert Chicken Melt

Recipe Image: Painted Desert Chicken Melt

Mexican-style grilled chicken on a soft roll, topped with roasted Peppers and melted Pepper Jack cheese. What would you order in the Painted Desert? How about a chicken "sand"? This one's sure to add a little color to your menu: slices of chili-garlic grilled chicken topped with flame roasted peppers and onions and mucho melted Pepper Jack cheese.


Step #1 (Marinade):

Ingredient Measurement
Olive oil 3.0 fl oz
Lemon juice 2.0 fl oz
Chili powder 2.0 tsp
Garlic, fresh, minced 1.0 tsp
Sugar 0.5 tsp
Salt 1.0 tsp
Cilantro, fresh, minced 2.0 tbsp
Chicken breasts (4.5 - 5 oz.) 10.0 count

Step #2 (Sauce):

Ingredient Measurement
Ranch dressing, prepared thick 8.0 fl oz
Sour cream 2.0 oz
Cilantro, fresh, chopped 1.0 tbsp
Chili powder 1.0 tsp

Step #3 (Sandwich):

Ingredient Measurement
Vegetable oil 0.5 fl oz
RoastWorks®: Flame-Roasted Peppers & Onions 6/2.5lb 40.0 oz
Baguette roll (12" long) 5.0 count
Pepper-jack cheese, shredded 10.0 oz


Step #1:

  • Whisk marinade ingredients together in stainless bowl. Add chicken and marinate for 2-3 hours.

Step #2:

  • Prepare sauce by blending together all ingredients from Step #2. Reserve for service.

Step #3:

  • Place vegetable oil on 350° F flat grill and add RoastWorks Flame-Roasted Peppers & Onions. Cook until lightly browned; keep hot.
  • Cut ends off baguettes and cut into 5" lengths. Halve each horizontally.
  • To prepare an order: Remove one chicken breast from marinade and place on grill. Cook until juices run clear. Slice on the bias 1/4".
  • Toast one split baguette portion on grill.
  • Place baguette on plate, open-faced, and spread 1/2 oz. sauce on each half.
  • Top each half with chicken slices.
  • Top with 4 oz. RoastWorks Flame Roasted Peppers and Onions.
  • Top with 1 oz. shredded pepper-jack cheese.
  • Place under broiler to melt cheese.

Yield: 10.0 Servings (1.0 Sandwich)


RoastWorks®: Flame-Roasted Peppers & Onions 6/2.5lb