Grilled Pico de Gallo Chicken Cheesesteaks

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.