Cheesy Southwest Chicken Sandwiches
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If you’re looking for a summer sandwich that’s easy, budget-friendly, and bursting with bold flavor, this Cheesy Southwest Chicken Sandwich is a must-try. I discovered the recipe through the Kraft Foods/Sam’s Club dinner planner, and it instantly stood out as an easy recipe with serious personality. While the original instructions suggest cooking the chicken in a skillet, I took advantage of the sunny weather. I fired up my outdoor grill instead—definitely a good call for that smoky, summertime touch.
Of course, I couldn’t bring myself to cook plain chicken, so I seasoned each breast generously with McCormick’s Grill Mates Garlic and Onion Medley before grilling. The flavor was spot-on! The whole family loved the juicy grilled chicken layered with melty cheese, cool ranch dressing, and zesty salsa. That creamy and tangy combo elevated this sandwich from simple to craveable. And the best part? It’s incredibly easy to prepare and comes in at just $1.07 per serving, making it as kind to your wallet as it is to your taste buds.
Ingredients for Cheesy Southwest Chicken Sandwiches
- BONELESS SKINLESS CHICKEN BREAST HALVES
- SALSA
- KRAFT SINGLES
- HAMBURGER BUNS
- RANCH DRESSING
- LETTUCE LEAVES
Instructions for Cheesy Southwestern Chicken Sandwich
Start by heating a nonstick pan over medium heat and giving it a quick coat of cooking spray. Add your seasoned chicken breasts and cook for 5 to 7 minutes per side, until the internal temperature reaches 165°F and the chicken is golden and juicy. (I personally took mine to the outdoor grill for a little smoky flair—highly recommend!)
Once cooked, remove the chicken from the heat and immediately top each piece with salsa and a slice of melty cheese (American-style Singles work great for that nostalgic gooeyness). Cover and let stand for 2 minutes, just long enough for the cheese to melt perfectly and the flavors to mingle.
While the chicken rests, spread the bottom bun of each sandwich with Ranch dressing. Layer on crisp lettuce, then finish the stack with your warm, cheesy chicken. Add the top bun and serve hot and watch those smiles roll in!
Frequently Asked Questions
Can I cook the chicken on the grill instead of a skillet?
Absolutely, it’s how I cooked the chicken! Grilling adds a smoky flavor that complements the salsa and ranch beautifully. Just make sure the chicken reaches an internal temperature of 165°F for safe and juicy results.
What kind of cheese works best for this sandwich?
The original recipe uses American-style Singles for easy melting, but you can swap in pepper jack cheese, cheddar cheese, or even Monterey Jack for a little extra kick or creaminess.
Can I prep the chicken ahead of time?
Yes! You can season and cook the chicken up to a day in advance, then reheat gently before assembling the sandwiches. This makes it perfect for busy weeknights or summer gatherings.
What kind of buns should I use?
Hamburger buns are classic, but brioche, pretzel buns, or ciabatta rolls can elevate the texture and flavor. Toast the buns to add a nice crunch and help hold up to the saucy toppings.
Is this sandwich spicy?
Not overly! The salsa adds a mild kick, but it’s easy to adjust by using a mild or medium salsa. For more heat, try a spicy chipotle ranch or add sliced jalapeños.
What sides go well with this sandwich?
Pair it with sweet potato fries, corn salad, black beans, or a simple green salad. It also works great with tortilla chips and guacamole for a full southwest-inspired meal.
FOR MORE RECIPES LIKE THIS, TRY:
- Crispy Southwest Wraps
- Big Kahuna Chicken Teriyaki Sandwiches
- Philly Chicken Cheesesteak Sandwiches
- Chicken Caesar Sandwiches
Cheesy Southwest Chicken Sandwiches
Real Mom Kitchen
Ingredients
- 3 Tyson® boneless skinless chicken breast halves about 1½ lb., thawed, cut in half(I seasoned my chicken with McCormick’s Grill Mates Garlic and Onion Medley)
- ⅓ cup salsa
- 6 slices KRAFT Singles
- 6 hamburger buns
- ⅓ cup ranch dressing
- 6 lettuce leaves
Instructions
- HEAT skillet sprayed with cooking spray on medium heat. Add chicken; cook 5 to 7 min. on each side or until done (165°F). Remove from heat. (I cooked mine on my outdoor grill)
- TOP with salsa and Singles; cover. Let stand 2 min. Meanwhile, spread bottom halves of buns with dressing.
- FILL buns with lettuce and chicken.
