Mexican Chicken Sandwiches

• 3 tablespoons olive oil
• 4 teaspoons chili powder
• 1/2 teaspoon garlic powder
• 1/4 to 1/2 teaspoon cayenne pepper
• 4 boneless skinless chicken breast halves (4 ounces each)
• 1-1/2 cups shredded Mexican cheese blend, divided
• 1/3 cup mayonnaise
• 8 slices sourdough bread
• 1/2 cup salsa

1. In a small bowl, combine the oil and seasonings. Rub over both sides of chicken. Grill, covered, over medium heat for 6-8 minutes on each side or a thermometer reaches 170u0b0.
2. Meanwhile, combine 1 cup cheese and mayonnaise; set aside. Grill bread on one side until lightly browned. Spread with cheese mixture; grill until cheese is melted.
3. Place chicken on four slices of toast; top with salsa, remaining shredded cheese and remaining toast.

olive oil, chili powder, garlic, cayenne pepper, chicken breast halves, cheese blend, mayonnaise, bread, salsa

Taken from www.tasteofhome.com/recipes/mexican-chicken-sandwiches/ (may not work)