Tailgate Chicken Sandwiches

Sometimes I think Guy Fieri and Alton Brown are single-handedly trying to take over Food Network, and I'm ok with that because they both share some awesome recipes with their viewers. This is one of those recipes that seems almost too strange to work, but boy does it ever. We made these at a campout, but I'd do them again on the grill or in the oven for a fun hot-sandwich meal.

*2 oz. olive oil

*1 c. julienned red onion

*1 TBSP. minced jalepeno

*1/2 c. roasted red pepper, julienned

*1 rotisserie chicken, shredded

*1/4 tsp. sea salt

*1 tsp. black pepper

*1 TBSP. chopped garlic

*2 TBSP. chopped cilantro leaves, plus more for garnish

*2 TBSP. grated Parmesan, plus more for garnish

*5 oz. mozzarella, shredded

*4 oz. cream cheese, softened

*4 TBSP. lime juice

*3 oz. tequila

*1/4 c. diced Roma tomato, for garnish

*4 sourdough hoagie rolls, warmed (I toasted them)

Layer 2 15-inch sheets of aluminum foil and fold 1/4 inch along sides to create one sheet. Repeat with another 2 sheets to make 2 double foiled sheets. Bend the edges of one of the sheets up 2 inches to help keep the liquid in the foil.

On a double sheet of foil, layer the ingredients in this order: oil, onions, jalepeno, red peppers, chicken, salt and pepper, garlic, cilantro, cheeses, juice and tequila. Put the second foil layer on top of the first, fold edges in 1/4-inch folds 4 times. When all sides are folded together make sure nothing is leaking and refrigerate until ready to cook.

Preheat oven or grill to 250. Remove pouch from fridge and grill, being very careful not to puncture pouch. Grill for 10 minutes, flip and grill another 10 minutes. Remove pouch from grill, slice open, and garnish with tomatoes, cilantro, and Parmesan. Divide between rolls and serve.

hmm..this photo in no way shows how delicious these sandwiches were...