Griddled Chicken And Mango Sandwiches

• 2 teaspoons grapeseed oil (or substitute canola oil)
• 4 slices (4 ounces total) dense multigrain bread (best quality), thinly sliced
• 3 ounces shredded skinless, boneless dark meat rotisserie chicken, warmed
• 1/4 cup arugula
• 2 tablespoons thinly sliced shallot
• 1 tablespoon lime juice
• 4 ounces mango, very ripe, peeled and thinly sliced
• 1 large jalapeno pepper, sliced paper thin
• 3 tablespoons cotija or feta cheese, finely crumbled
• 1/4 teaspoon kosher salt
• 1 1/2 teaspoons powdered sugar
• 1 1/2 teaspoons finely ground black pepper

1. Heat a large nonstick skillet over medium-low heat.
2. Brush grapeseed oil on 1 side of each bread slice. This will be the pan-contact side. Lay out all 4 bread slices, oil side down, on foil or parchment paper (as a work surface).
3. Toss warm chicken with arugula, shallot, and lime juice. Evenly distribute over 2 bread slices. Shingle mango evenly over chicken mixture. Scatter jalapeno over mango. Sprinkle evenly with cheese and salt. Close the sandwiches. Press gently to adhere all the ingredients.
4. Griddle the sandwiches for 4 to 6 minutes on each side, pressing gently to ensure that all the surface area of the bread is in contact with the pan. Be patient, and let it cook without peeking (you'll get a more even toast that way).
5. Combine powdered sugar and black pepper. Cut sandwiches in half, and dust with powdered sugar mixture.
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grapeseed oil, bread, skinless, arugula, shallot, lime juice, mango, pepper, feta cheese, kosher salt, powdered sugar, ground black pepper

Taken from www.myrecipes.com/recipe/griddled-chicken-mango-sandwiches (may not work)