Yes please! We were extremely pleased with the yummy-ness of this sandwich. The only thing I maybe would have done differently is to grill the chicken – if you have a George Forman grill that would work nicely. I don’t have one and I wanted to grill the chicken and almost did. Until looked outside and it was windy and cold and I had just put the cover on the grill the night before. So I did this in my cast iron. Also if you have a panini press that would be perfect. Again I don’t so I just put these back in the pan and pressed them down a little with a spatula. Either way, they are amazing! Ingredients 4 french rolls or rustic bread 2 boneless, skinless chicken breasts 1 teaspoon chipotle chili powder, or to taste kosher salt 1 ripe avocado, sliced Sharp Cheddar cheese, grated Mayonnaise 1 tomato, sliced Preparation Instructions Butterfly the chicken breast and pound with a meat tenderizer just a little bit, I like to put mine in a ziploc bag to keep the juices contained. Sprinkle chicken with salt and chipotle powder, rub into the meat. Sprinkle some olive oil in a large skillet and heat to medium-high. Cook the chicken just enough to cook through, don’t over cook and make it dry. Once the chicken is all cooked, assemble the sandwiches. Cut the chicken into 2 pieces, put one piece on a roll, top with tomato and avocado slices, sprinkle the cheese on top. Slather some mayonnaise on the top of the roll and top the sandwich. Repeat with remaining ingredients. Once they are all put together, gently set them in the pan over medium heat and press the sandwiches with a spatula. Cook for about a minute, then flip over and cook another minute. Remove from pan and serve hot and melty.
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