Ingredients:
2-3 Boneless Skinless Chicken Thighs
Fuchs Tomatillo Salsa seasoning
1/2 TBSP of salted butter
2 Slices of thick cut white bread
4 Slices of American cheese
1/4 C. Shredded Mexican cheese blend
Steps:
- Start with 2-3 boneless skinless chicken thighs. Season with salt and pepper and grill until an internal temp of 155*F has been reached.
- Place grilled chicken in a bowl, liberally season with Fuchs Tomatillo Salsa seasoning and cover tightly for 35-40 minutes allowing a sauce to form.
- Remove chicken from bowl and shred, place back in sauce and prepare to use in sandwich.
- Preheat a Comal or nonstick pan over medium heat to make the sandwich.
- To make the sandwich place ½ tbsp. of salted butter and allow it to fully melt and begin to bubble.
- Take 2 slices of thick cut white bread and line with American cheese. Top cheese on one slice of bread with shredded chicken then top with shredded Mexican Cheese blend. Take another slice of American cheese and top the chicken and Mexican cheese blend with that, finally add another slice of bread and place the assembled sandwich in the pan. Cook until the bottom is brown and crispy, 3-4 minutes. Carefully flip the sandwich and cook the other side for another 3-4 minutes.
- Slice, eat and enjoy!!