Chicken and Tequila Picnic Sandwiches

Ingredients:

• 1 grilled chicken, remove skin and chop meat
• 1/4 cup extra-virgin olive oil
• 1 cup thinly sliced ​​red onion
• 1 tablespoon crushed jalapeño pepper
• 0.5 cups thinly sliced ​​roasted sweet peppers
• 1 tbsp chopped garlic
• 2 tbsp chopped fresh cilantro + extra for serving
• 110 g of cream cheese
• 1/4 cup grated Parmesan cheese, plus extra for serving
• 1 and 1/4 tbsp. grated mozzarella
• 1/4 cup freshly squeezed lime juice
• 90 ml of tequila
• 1/4 cup diced plum tomatoes, for serving
• 4 sourdough buns, warmed

Preparation:

1. Lay out two 37 cm (15 in) sheets of heavy-duty foil and fold them together at the edges to create one double-layer sheet. Repeat with two more sheets of foil. Fold the edges of one sheet over by 5 cm (2 in) and crimp the corners to create a tray.
2. Place the ingredients in a foil tray in the following order: olive oil, onion, jalapeño, bell pepper, chicken, 1/4 teaspoon salt, 1 teaspoon black pepper, garlic, cilantro, all-purpose cheese, lime juice, and tequila. Place a second double-layer sheet of foil on top of the ingredients and fold the top and bottom sheets together on all sides. Seal the package tightly on all sides, then refrigerate until ready to cook.
3. Preheat oven to 250°F (121°C) or grill to medium-high heat and place the foil package in the oven or on the grill. Bake for 10 minutes; flip and bake for another 10 minutes. Cut the package open and top with tomatoes, cilantro, and Parmesan. Serve the vegetables on warmed buns.