Step 1
For the marinade: Place 1/4 cup cilantro 1 clove minced garlic 1/4 jalapeno lime zest 1 1/2 teaspoons salt onion powder 1/4 teaspoon black pepper 1/4 teaspoon chipotle chile powder and 1 tablespoon olive oil in a small bowl and stir until well combined. Place the chicken breast tenderloins in a large resealable plastic bag. Pour the marinade into the bag with the chicken seal and shake the bag to coat. Refrigerate for 1 hour.
Step 2
For the salsa: Combine the tomato 1 small onion 2 tablespoons cilantro 1/2 jalapeno 1 clove garlic 1/4 teaspoon black pepper sea salt 1/8 teaspoon chipotle pepper and 1 tablespoon lime juice in a bowl. Cover with plastic wrap and refrigerate.
Step 3
To prepare the grilled vegetables toss the onions and red peppers with 1 tablespoon olive oil 1/4 teaspoon salt and 1 clove garlic in a bowl; set aside.
Step 4
For the lime mayonnaise: Whisk together the mayonnaise and 2 tablespoons of lime juice; cover with plastic wrap and refrigerate.
Step 5
Preheat an outdoor grill for medium-high heat.
Step 6
Grill the marinated chicken on the prepared grill until no longer pink in the center and juices run clear 8 to 10 minutes. Grill the red pepper and onions until tender and golden brown 8 to 10 minutes. Remove the chicken and vegetables from the grill. Slice the grilled pepper into thin strips.
Step 7
Spread each slice of bread with 1 1/2 teaspoons of prepared lime mayonnaise. Layer half of the pieces of bread with sliced mango 1 tablespoon prepared salsa grilled chicken tenderloins grilled peppers grilled onions and a slice of Monterey Jack cheese. Top off the sandwiches with the remaining slices of bread. Return the sandwiches to the grill turning when the bottom is golden brown
Step 8
Return the sandwiches to the grill and grill them until the bread is toasted and the cheese melts about 2 minutes per side.