Baja Chicken Sandwich

A grilled Chicken Breast topped with zippy Pepper-Jack Cheese, fresh Pico de Gallo, and a delicious Avocado Aioli, all between a toasted Brioche Bun. This will be your sandwich of Summer!

Pico de Gallo

4 large Tomatoes, small diced

1/2 Red Onion, small diced

1 Jalapeño, deseeded, deveined, small diced ( feel free to use more if you want more heat)

1/4 Cilantro, chopped

Juice of 1 Lime

1 tsp Salt

Add all ingredients to bow and mix well

Chill for at least an hour before serving

Avocado Aioli

1/2 C Mayo

Juice of 1 Lime

1/4 C Cilantro

1/2 Avocado

1/2 tsp Salt

Add all ingredients to a food processor

Purée until combined and creamy

Set aside and chill

Sandwhich

4 Grilled Chicken Breasts

8 slices Pepper-Jack Cheese

4 Brioche Buns

Assembly

Lightly toast buns

Melt 2 slices of cheese on each chicken breast

Add chicken to bottom bun

Top chicken with Pico de Gallo

Spread aioli to bottom of the top bun and enjoy

**Make 4 sandwiches** There will be extra Pico for chips or to top with morning eggs!