-3 slices of thick-cut bacon, cut in half (cooked)
-1 large boneless, skinless chicken breast, sliced lengthwise (or pounded and then sliced into smaller pieces)
-3 or 4 slices of provolone cheese
-1 avocado, sliced
-chipotle mayonnaise (I just used store-bought)
-barbecue rub or southwest seasoning
-nice hearty country bread, sliced (sourdough is fine)
-extra virgin olive oil
First, grill the bacon. Then drizzle extra virgin olive oil onto pieces of chicken. Spread oil all over chicken with pastry brush. Sprinkle barbecue seasoning or southwest seasoning over the chicken. Repeat olive oil and rub on flip side of chicken. Throw chicken on grill and cook for a few minutes, just until tender and juicy. Don't over-cook. Then take two slices of bread and butter one side of each. Be generous. Flip bread over and spread on the chipotle mayonnaise on each slice of bread. Place sliced cheese on top of chipotle mayonnaise. Then place grilled chicken on top of cheese. Next is the bacon, then the sliced avocado. Top it off with the other slice of bread, and throw it on the panini maker for just a few minutes. Enjoy!
Recipe Credit: Amy Learns to Cook
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