Barbecued Chicken on a Bun

This sandwich is summer on a bun.

Seasoned chicken breast gets grilled until juicy, then stacked with melty Swiss cheese, warm baked ham, crisp lettuce, and a bright peach-mint salsa that brings everything together with a fruity, herbaceous punch.

The salsa alone is worth making: fresh California peaches, chopped tomato, green onions, mint, and a dusting of chili powder. It’s the kind of topping that turns a solid sandwich into something you can’t stop talking about.

Serve it alongside savory grilled peach halves for the full California cookout experience. Works hot off the grill or cold the next day.

Pro Tips

• Rub the seasoning under the skin while grilling for flavor, then discard the skin before serving for a leaner sandwich.
• Use ripe but firm peaches for both the salsa and the grilled side. Overripe peaches will turn mushy on the grill.
• Toast the buns cut-side down on the grill for about 30 seconds. That little bit of char adds crunch and keeps them from getting soggy under the salsa.

Variations

• Swap Swiss for pepper jack if you want a spicier melt.
• Use nectarines when peaches aren’t in season. Same flavor family, no peeling needed.
• Skip the bun and serve the chicken sliced over a bed of arugula with the peach salsa as a dressing.