OHOW’s Favorite Grilled California Chicken Club Sandwich
The fresh flavor and mild heat from roasted Anaheim pepper paired with the creaminess of the fresh avocado make this a winning sandwich combination that everyone will enjoy!
Ingredients
- 2 pounds Chicken breasts, trimmed and cut Lightly pounded and cut into 4 pieces
- 1 tbsp Fresh garlic minced
- 1/2 cup Cilantro Chopped
- 1/4 cup Extra virgin olive oil
- 4 slices Monterey Jack Pepper cheese
- 8 slices Thick-sliced bacon Cooked
- Anaheim green chili pepper Roasted, cooled, and diced into 1/4 inch pieces
- 4 tbsp Heavy mayonnaise
- 8 slices Sourdough bread
- Lettuce, avocado sliced and tomato sliced
- Kosher salt To taste
Instructions
- Place chicken breast between two pieces of plastic wrap. Pound with a rolling pin until an even thickness.
- Slice each piece in half, so you have four chicken breast pieces.
- Season with garlic, cilantro and brush with olive oil.
- Preheat the grill to medium heat. Cook over medium heat until chicken no longer pink (depending on the thickness about 7 minutes).
- Remove from heat and place cheese on each chicken breast.
- Toast sourdough bread, and top with chicken, bacon, diced chilies, mayonnaise, avocado, lettuce and tomato.
Notes
Anaheim chili should be roasted in advance. Brush the pepper with olive oil and place on the grill. Once the pepper skin starts to char and turn slightly black, remove it from the grill and place in a heat-safe bowl. Cover for about 10 minutes. The skin should rinse right off and the pepper should be nicely soft and ready to cut up.