1 small red onion, cut into 4 slices
1 tomato, cut into 4 slices
6 tablespoon fresh lime juice
1/4 cup chopped fresh cilantro
4 dashes red pepper sauce (up to 10)
Salt and ground or cracked black pepper
3 tablespoon chili powder
1 tablespoon cumin
1 tablespoon black pepper
4 boneless, skinless chicken-breast halves (1-1/4 lb.)
8 slices Sourdough bread,1/2-inch-thick
1/4 cup Mayonnaise
Assorted baby lettuces
Heat grill. Make the smoky red onion salsa: Grill onion and tomato slices 2 minutes per side. Chop coarsely and transfer to bowl. Stir in the lime juice, cilantro and red pepper sauce. Season with salt and pepper. Makes 2 cups.
In a small bowl combine chili powder, cumin and pepper. Rub the mixture all over the chicken. Sprinkle with salt. Grill chicken over medium-hot heat until cooked through, 4 to 5 minutes per side. Grill bread until golden, 30 to 60 seconds per side. Top 4 bread slices with mayonnaise, lettuces, chicken, then salsa. Top
with remaining bread. Serves 4.