California Chicken and Avocado Sandwich with Bacon
Ingredients
The Chicken
-
½
pound
boneless skinless chicken breast
-
2
tablespoons
olive oil
-
2
cloves
garlic
-
¼
teaspoon
pepper
-
¼
teaspoon
onion powder
-
¼
teaspoon
cayenne
-
¼
teaspoon
smoked paprika
-
2
tablespoons
fresh parsley
-
2
tablespoons
basil
The Sandwich
-
4
slices
seeded sourdough sandwich bread
-
¼
cup
basil pesto
-
2
ounces
cream cheese or goat cheese
-
2
ounces
blue cheese
-
1
medium
roma or heirloom tomato
-
1
medium
avocado
-
½
cup
alfalfa sprouts
-
4
leaves
fresh basil
-
4
slices
thick cut bacon
-
2
handfuls
potato chips
Instructions
- Combine olive oil, garlic, onion powder, pepper, cayenne, smoked paprika, parsley, and basil in a bowl.
- Add chicken to the bowl and toss well, letting it sit for 10 minutes while the grill preheats.
- Preheat the grill to medium-high heat and grill the chicken for 5-10 minutes per side until cooked through.
- Remove chicken from the grill and let cool for 5 minutes, then slice into thin pieces.
- Spread pesto on one slice of bread and cream cheese or goat cheese on another.
- Layer blue cheese, half of the sliced chicken, half of the tomatoes, half of the avocados, half of the sprouts, basil leaves, bacon, and potato chips on the pesto bread.
- Top with the cream cheese bread, then repeat with remaining ingredients to make the second sandwich.
- Serve and enjoy!
Nutrition Facts (estimated)
Servings
2 sandwiches
Calories
1018
Total fat
60g
Total carbohydrates
70g
Total protein
40g
Sodium
100mg
Cholesterol
70mg
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