Grilled Chicken Sandwiches with Chipotle Mayonnaise

 

1/4

cup grated Parmesan cheese

2

tablespoons Old El Paso® taco seasoning mix (from 1 oz package)

4

boneless skinless chicken breasts

4

slices (1/2 oz each) pepper Jack or Monterey Jack cheese

8

Pillsbury® Oven Baked frozen crusty French dinner rolls

1/4

cup chipotle or regular mayonnaise, if desired

8

leaves leaf lettuce

1/4

cup Old El Paso® Thick 'n Chunky salsa

• 1 Heat gas or charcoal grill. Mix Parmesan cheese and taco seasoning mix. Coat chicken with cheese mixture.
• 2 Carefully oil grill rack. Place chicken on grill over medium heat. Cover grill; cook 10 to 12 minutes or until juice of chicken is clear when center of thickest part is cut, turning once or twice. Cut each chicken breast in half crosswise; top each with half slice of cheese to melt. To heat dinner rolls, place 4 rolls each in separate foil packets on grill during last 6 to 7 minutes of cook time until hot.
• 3 Spread mayonnaise on bottom halves of rolls. Top each with lettuce leaf, cheese-topped chicken, salsa and top half of roll.