Month: March 2017

Mexican Chicken Sandwich

I didn’t take a lot of photos with this recipe. So hopefully I will explain it well.

Mc. Cormick has this spice I used. Its simply called Mexican spice. Its awesome. It is what I used for this sandwich. 


  • Large fry pan
  • Cutting board and knife
  • Spoon
  • Baking sheet 
  • Oven mits


  • Chicken breast sliced horizontally (quantity depends on how many you are serving)
  • Olive oil
  • Green and red peppers slice 1/4 inch thick (remove membrane and rinse)
  • 1/2 of a yellow onion sliced 1/4 inch thick
  • 1 large garlic clove sliced thin
  • Salt and pepper to taste 
  • Mc. Cormick Mexican spice to taste
  • 1 cup or more of Colby Jack cheese shreaded
  • Bun of choice (I used a fresh baked poppy seed roll from my local baker)
  • Soften butter
  • Fresh spinach leaves 
  • Sliced tomato
  • Dukes mayo

In your fry pan combine your Olive oil, chicken breast, all of your vegetables and spices to taste. Cook on medium low till chicken is fully cooked and vegetables are tender. I did cover my pan to keep the flavors within. Stir often.

I was very generous with using the Mexican spice. 

While your dinner is cooking, slice and butter your rolls. Place on your baking sheet and toast at 350° till slightly brown. 

Leave your buns on the baking sheet, evenly distribute your chicken and vegetables on the buns. Load each sandwich with shredded cheese. Place back in oven and toast till cheese is melted.

Garnish with tomato, fresh spinach leaves and Dukes mayo.