Difficulty: Beginner
Sandwiches
Grilled Pico de Gallo Chicken Cheesesteaks
Prep Time: 30 min
Cook Time: 15 min
Difficulty: Beginner
These Grilled Pico de Gallo Chicken Cheesesteak hoagies are perfect for a quick family dinner or a chill evening on the patio. Loads of tomatoes, onions, cilantro and Ray's Loco Gringo Rub come together for a fresh, flavorful taste.
Instructions
- Step 1: Preheat recteq to 500°F.
- Step 2: On a cutting board, with a sharp knife, slice each breast in half to butterfly them. Add the slices of chicken breasts to a large bowl, combine with the olive oil, Chef Greg's 4 Letter Rub, and 4 tablespoons of Ray's Loco Gringo Rub.
- Step 3: Mix well and allow to marinate in the fridge for 10-20 minutes.
- Step 4: For the Pico de Gallo, slice each tomato in half and use a small spoon to scoop out the seeds.
- Step 5: Chop the tomatoes into small pieces, combine with the chopped Vidalia onion, cilantro, jalapeños, lime juice, kosher salt, and 1 tablespoon of Ray's Loco Gringo Rub. Mix well.
- Step 6: Once the recteq has preheated, grill the chicken for 4-5 minutes a side until an internal temperature of 165°F is reached. When you flip the chicken over, spoon a generous amount of pico de gallo on the top.
- Step 7: Slice the hoagie rolls in half, line the sides of the rolls with the Oaxaca cheese, then add to the recteq to melt the cheese and toast the bread.
- Step 8: To build the sandwich add 2 pieces of the grilled chicken to each toasted hoagie roll. Add heaping spoonfuls of Pico de Gallo to each one before serving.
Ingredients
Serving Sizes
Ingredients
- 4 each Chicken Breasts
- 2 tablespoon(s) Olive Oil
- 2 tablespoon(s) Chef Greg's 4 Letter Rub
- 5 tablespoon(s) Ray's Loco Gringo Rub
- 1 teaspoon(s) Kosher Salt
- 12 each Roma Tomatoes, chopped
- 1 each Vidalia Onion, diced fine
- 1 cup(s) Cilantro, chopped fine
- 2 each Jalapeños, diced fine
- 3 each Limes, juiced
- 1 pound(s) Oaxaca Cheese
- 4 each Hoagie Rolls
Optional Condiment
- 1 bottle Kerri's Peri Peri Sauce
Tools Needed
- Cutting Board
- Mixing Bowl
- Step 1: Preheat recteq to 500°F.
- Step 2: On a cutting board, with a sharp knife, slice each breast in half to butterfly them. Add the slices of chicken breasts to a large bowl, combine with the olive oil, Chef Greg's 4 Letter Rub, and 4 tablespoons of Ray's Loco Gringo Rub.
- Step 3: Mix well and allow to marinate in the fridge for 10-20 minutes.
- Step 4: For the Pico de Gallo, slice each tomato in half and use a small spoon to scoop out the seeds.
- Step 5: Chop the tomatoes into small pieces, combine with the chopped Vidalia onion, cilantro, jalapeños, lime juice, kosher salt, and 1 tablespoon of Ray's Loco Gringo Rub. Mix well.
- Step 6: Once the recteq has preheated, grill the chicken for 4-5 minutes a side until an internal temperature of 165°F is reached. When you flip the chicken over, spoon a generous amount of pico de gallo on the top.
- Step 7: Slice the hoagie rolls in half, line the sides of the rolls with the Oaxaca cheese, then add to the recteq to melt the cheese and toast the bread.
- Step 8: To build the sandwich add 2 pieces of the grilled chicken to each toasted hoagie roll. Add heaping spoonfuls of Pico de Gallo to each one before serving.
Chef Pairings
Break out your favorite Mexican lager and serve up these delicious Pico De Gallo Grilled Chicken Cheesesteaks with Grilled Elote Salad, or simple corn on the cob.