Grilled Chicken Mojito Sandwiches

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 1 pound chicken breast 
• 2 tablespoons rum dark
• 1 tablespoon mint leaves fresh minced
• 3 tablespoons mint leaves fresh minced
• 1  garlic clove crushed
• 1 teaspoon ground cumin 
• 4 leaf broad-leaf culantro leaves red
• 1 tablespoon juice of lime fresh
• 3 tablespoons juice of lime fresh
• 0.3 teaspoon lime zest finely grated
• 0.3 cup mayonnaise reduced-fat
• 0.3 teaspoon salt 
• 1 teaspoon serrano chiles with seeds) minced
• 8 ounce portugese rolls french halved
• 1 teaspoon sugar 
• 8 slices tomatoes (1/4-inch-thick)
• 1 inch onion sweet

Equipment

• bowl
• whisk
• grill
• ziploc bags

Directions

1. To prepare dressing, combine first 6 ingredients in a small bowl, stirring with a whisk. Cover and chill.
2. To prepare sandwich, combine 1 tablespoon mint and next 4 ingredients (through garlic) in a large zip-top plastic bag.
3. Add chicken breast tenders; seal and marinate in refrigerator for 15 minutes, turning occasionally.
4. Prepare grill.
5. Remove chicken from bag; discard marinade.
6. Place chicken and onion on grill rack coated with cooking spray. Grill 4 minutes on each side or until chicken is done and onion is tender.
7. Remove from grill; sprinkle chicken with salt and pepper.
8. Grill roll halves, cut side down, until lightly toasted, about 1 minute.
9. Spread about 1 tablespoon dressing over the bottom halves of the rolls. Top each serving with 3 ounces chicken breast tenders, 1 onion slice, 2 tomato slices, and 1 lettuce leaf; cover with top halves of rolls.