Saturday, January 15, 2011
Chicken Club Sandwich w/ Chipotle Mayo
I love to look at food blogs, but I don't necessarily want to be seeing a new gourmet recipe every time I log onto my computer and see my blog roll. Sometimes it is nice to see something simple that inspires me to use the things I already have in my refrigerator. That was the case with this recipe. There aren't a lot of measurements, hello, it's just a sandwich. But let me tell you, this was one ah-ma-zing sandwich. A little bit of spice, the cool avocados to help that out, and a healthy balance of lean chicken with fatty bacon! My only complaint was that the sandwich was too tall to fit in my mouth! It was a pretty messy dinner, so if I make this in the future, I will definitely be pounding out and flattening my chicken breasts to make for easier eating!
Start by making the chipotle mayo that will go on top of the sandwich. If you haven't used chipotle peppers in adobo sauce before, give them a try. They are a smoky, barbeque-like jalapeno pepper. I use them in a great beef roast for tacos (I'll post that someday...) The only problem is that I rarely use the whole can. I either cover the can and put the extras in the fridge or you can freeze them in a Ziploc bag and just break off the amount you need in the future. If only I had that much freezer space!
Place 1-2 chipotle peppers with 1/2 cup of mayonaisse in a small food processor. Add an extra spoonful of the great sauce from the can. You cannot mess this up I promise! Run the processor until there aren't any large chunks of chipotle left. Set aside.
4 small boneless skinless chicken breasts
8 pieces of bacon
1 avocado, sliced
red onion, sliced
1 tomato, sliced
4 slices pepper jack cheese
chipotle mayo (recipe below)
salt & pepper
4 ciabatta rolls
1. Slice all of the vegetables and set up an assembly line to put together the sandwiches. While doing this. cook the bacon (low and slow) on medium to low heat until brown. Place on a paper towel lined plate and set aside. Save some of the bacon grease to toast the rolls.
2. Season the chicken breasts with salt and pepper. Grill, bake, or saute the chicken breasts until juices run clear and chicken is done. Top with the cheese and melt.
3. Toast the ciabatta rolls by adding butter to the skillet you cooked the bacon in. You can skip this step or use extra virgin olive oil to cut calories and/or fat. Place the rolls, cut side down, into the skillet and toast.
4. Assemble by spreading some of the chipotle mayo on the bottom of the roll, layer with lettuce, chicken, bacon, avocado, tomato, onion, and top of bun spread with chipotle mayo.
Note: In order to make the sandwich thinner, pound out the chicken breasts to 1/2 inch thickness before cooking.
Yield: 1/2 cup
1/2 cup mayo (I like the mayonnaise with olive oil)
1-2 chipotle pepper in adobo
spoonful of adobo sauce
1. Run all ingredients through a food processor until mayo is smooth. Save for use on these sandwiches or any others you can think of!