Honey Lime Chicken Sandwiches

This recipe is from Rachel Ray. We will add Monterrey Jack cheese to ours next time and toast the bread.  We serve this with Rachel Ray's five vegetable slaw (but we use only 4 of the veggies, so we call it "four vegetable slaw").  That recipe is directly under her sandwich recipe on the link above labled "five vegetable slaw", or you can see my recipe here.

Makes 4 sandwiches
Ingredients:
*1 lime, juiced (equal to 2 Tablespoons lime juice)
*2 Tablespoons honey
*1 rounded teaspoon cumin
*2 Tablespoons olive oil
*4 boneless, skinless chicken breasts
*1 teaspoon blended coarse salt and black pepper
*cooking spray
*1 cup tomatillo salsa (I buy jarred HEB tomatillo salsa)
*lettuce leaves (like Romaine)
*Roma tomatoes, sliced
*2 avocados, sliced
*4 crusty rolls (I used 4 wheat kaiser rolls)
*4 slices Monterrey jack cheese

Directions:
Combine the first five ingredients in a bowl.  Sprinkle chicken with the salt and pepper blend.  Place chicken in the bowl with the marinade.  Make sure all sides are coated and set aside for 10 minutes.

Heat a skillet over medium heat.  Spray with cooking spray.  Pan fry chicken, 6 - 7 minutes per side, until no longer pink.  Slice chicken at an angle into thin slices. 

Meanwhile, pre-heat oven to broil.  Place sandwich bottoms and tops on a metal pan.   Place cheese on the bread bottoms.  Broil until bread is lightly toasted and cheese is melted.  Remove from oven.

Pile chicken on top of the sandwich bottoms.  Top with tomato slices, and avocado, and then lettuce.  Spread tomatillo salsa on the sandwich tops.  Place tops on top of the sandwiches.