Grilled chicken sandwich with lime and cilantro

Ingredients:

• 450 g of skinless and boneless chicken breasts
• 3/4 cup Mexican cilantro-lime vinaigrette
• 4 slices of bacon
• Vegetable oil to grease the grill grate
• 1/4 cup chipotle mayonnaise (or other spicy mayonnaise)
• 4 panini rolls, cut in half
• 1 avocado, sliced
• 1 tomato, sliced
• 1 cup loosely packed fresh cilantro leaves
• 4 small radishes, thinly sliced

Preparation:

1. Combine the chicken breasts in a zip-lock plastic bag with 0.5 cups of the cilantro-lime vinaigrette. Marinate at room temperature for 15 minutes.
2. Meanwhile, in a large skillet over medium heat, fry the bacon until crisp, about 5 minutes per side. Transfer to paper towels to drain.
3. Preheat an outdoor grill or grill pan over medium-high heat.
4. Grease the grill grate or grill pan with vegetable oil. Remove the chicken from the marinade. Season with salt and pepper. Grill the chicken, turning once, until cooked through, about 4 minutes per side, depending on the thickness of the chicken pieces.
5. Spread mayonnaise on the cut sides of the buns. Slice the chicken and place on the buns. Break the bacon in half and place on top of the chicken. Top with avocado and tomato slices, cilantro leaves, and radishes. Drizzle each sandwich with 1 tablespoon of the remaining vinaigrette. Press the tops of the buns into place.