Green Chile Chicken Sandwiches

• 4 boneless skinless chicken breast halves (1 1/4 pounds)
• 23 cup soy sauce
• 14 cup cider vinegar
• 2 tablespoons sugar
• 2 tablespoons vegetable oil
• 1 (4 ounce) can whole green chilies, drained and sliced lengthwise
• 4 slices monterey jack pepper cheese or 4 slices monterey jack cheese
• 4 kaiser rolls or 4 sandwich buns, split
• 1 large tomatoes, sliced (optional)

1. Pound chicken to flatten; place in a large resealable plastic bag.
2. In a bowl, combine soy sauce, vinegar, sugar and oil; mix well.
3. Set aside 1/4 cup for basting.
4. Pour remaining marinade over chicken, seal bag and turn to coat.
5. Refrigerate for 30 minutes.
6. Drain and discard marinade.
7. Grill chicken, uncovered, over medium heat for 3 minutes.
8. Turn and baste with reserved marinade; grill 3 minutes longer or until juices run clear.
9. Top each chicken breast with a slice of cheese and a green chile; cover and grill for 2 minutes or until cheese is melted.
10. Serve on rolls with tomatoes, if desired.

chicken breast halves, soy sauce, cider vinegar, sugar, vegetable oil, green chilies, pepper cheese, kaiser rolls, tomatoes

Taken from www.food.com/recipe/green-chile-chicken-sandwiches-305342 (may not work)