By Grocery List Plus Editorial Staff | Published on June 11, 2026
Serves 4
466 cal · 270 min
Santa Fe Grilled Chicken Sandwich
Recipe GLPR924227957fd1c4
A Southwestern-inspired grilled chicken sandwich with spiced mayonnaise, roasted green chiles, melted American cheese, and fresh lettuce on toasted whole wheat buns. This restaurant-style sandwich features a flavorful teriyaki-marinated chicken breast that's complemented by a subtle blend of curry, paprika, and cayenne spices in the spread.
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Ingredients
2 large boneless, skinless chicken breasts (10-12 oz each)
1/2 cup teriyaki sauce
1/3 cup mayonnaise
1/4 teaspoon paprika
1/4 teaspoon curry powder
1/8 teaspoon cayenne pepper
1/8 teaspoon salt
4 slices American cheese
4 canned whole green chiles
lettuce
4 whole wheat buns
Directions
Butterfly each chicken breast by slicing horizontally through the thickest part, being careful not to cut all the way through. Open each breast like a book, then divide each butterflied breast in half to create 4 thinner pieces of approximately equal thickness. Alternatively, if using 4 smaller chicken breasts, pound each with a meat mallet until they are about 1/2 inch thick and uniform.
Place the chicken pieces in a large zip-top bag along with the teriyaki sauce. Seal and refrigerate for at least 4 hours, or preferably overnight, to allow the chicken to marinate thoroughly.
In a small bowl, combine the mayonnaise, paprika, curry powder, cayenne pepper, and salt. Mix until well blended and set aside.
Preheat a grill or grill pan to medium heat. Lightly spray the grates or pan with nonstick cooking spray.
Remove the chicken from the marinade, discarding the remaining liquid. Place the chicken on the hot grill and cook for approximately 10 minutes, flipping once halfway through, until the internal temperature reaches 165°F and the juices run clear.
When the chicken is nearly finished cooking, place one slice of American cheese on top of each piece and allow it to melt completely.
Lightly toast the whole wheat buns if desired. Spread one-fourth of the spiced mayonnaise mixture on the inner surface of each top bun.
Place a cheese-topped chicken piece on the bottom bun of each sandwich. Top the chicken with one whole green chile, followed by a small handful of fresh lettuce. Cap with the top bun and serve immediately.
Comments
This sandwich sits between two real problems: the 270-minute time claim is deceptive, masking what's actually a 30-minute grill-and-assemble job plus assumed resting or marinating that the recipe doesn't explain clearly. The bigger issue is the green chiles—canned roasted chiles (Hatch-style) are available at Harris Teeter and Food Lion, but fresh ones are a specialty item in Charlotte and will require a trip to a Latin market or specialty grocer unless you're buying canned, which changes the texture significantly. The ingredient list itself is affordable and available everywhere else (teriyaki and curry powder at any major chain), and the finished dish is a legitimate crowd-pleaser that reheats reasonably well. This is a solid weeknight sandwich if you don't overthink the time claim and you're willing to either hunt down fresh chiles or commit to the canned version.
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