First of all, I hope you all had a great Memorial Day weekend! I know I did.
We have been completely re-doing our house in preparation for baby girl to come (only 10 more weeks! Yikes!). It's a disaster zone around here.
I'll post pictures soon, I promise.

Second of all, sorry for the post overload! I took the weekend off and am playing catch up for now. Hopefully we'll get back on track pretty soon 🙂

Thirdly…ready for another amazing recipe?!?!

Welcome back to Foodie Tuesday! I'm excited about this recipe. It's easy, delish, and looks impressive.

My mom found this original recipe HERE and gave it to me. I actually follow this one pretty closely, simply because it needs no tweaking! Here it is:

Mexican Chicken Sandwiches
Here's what you need:
1 1/2T Vegetable or olive oil
1 Cloves garlic minced, or 1/4t garlic powder
2t Chili powder
1/4t Cayenne pepper (optional)
4 Boneless, skinless chicken breast halves
1 1/2C shredded cheese, divided
1/3C Mayo
4 Slices french or sourdough bread
1/2C Chunky salsa
Simple enough.

Here's what you do:
Combine oil, garlic, chili powder and pepper into a small bowl. Combine 1C cheese and the mayo into a second small bowl. Set aside.
With this meal, a little chicken goes a long way. 
I got some amazing chicken for a great deal the other day (remember this post?). It was super thick, so I actually sliced my chicken in half through the middle, making “two” chicken breasts!

Take your oil mixture and spread it on both sides of your chicken.

Cook your chicken on a preheated grill, or you can broil it (like I did). 
I broiled for about 5 minutes on each side, then turned it on low broil and let it cook until it was done.

Meanwhile, get your bread ready.
I use french bread (which was perfect because I price-matched it for $0.88 the other day!) but you can use any thick bread you like. 
For smaller sandwiches you can cut it this way…

But I prefer to cut it this way…

Toast your bread on your grill or broiler for a few minutes. This is important so it doesn't get soggy!
Once toasted, spread the mayo/cheese mixture on one side of the bread. Return to the grill or broiler, cheese side up, and cook it for about 2 minutes or until the cheese is bubbly and melted.

Place your cooked chicken on top of the cheesy bread, top with salsa, sprinkle with remaining cheese, and there you go! An amazing, quick, cheap, easy, and DELISH meal. Oh, and it's really pretty too!

I like to top mine with fresh lime. You could also add cilantro.
Top with my favorite (and oh-so-easy) pico salsa (recipe found HERE), or you can eat it on the side. It's honestly so good, you've got to try it!

I hope you enjoy, and have a great Foodie Tuesday 🙂