AuthorHeather WallaceCategorysammiesDifficultyBeginnerCook your way through the hot summer days with this chicken sandwich! Grilled chicken with a Peruvian style seasoning smeared with a spicy chimichurri mayonnaise. Layered with candied bacon, avocado, red onion, and spinach loaded onto a grilled potato bun.
It's not your average chicken sandwich but totally a backyard bbq showstopper! Now all you need is some kind of fantastic drink to wash it all down...so what are you waiting for?? Go check out all the yummy cocktail recipes I have made and find your perfect match for this sandwich and enjoy!
Preheat the oven to 325 degrees F.
In a medium-sized bowl season 4 slices of bacon with freshly ground black pepper and toss with 1/4 cup of brown sugar.
Line a baking pan with parchment paper and place bacon on top in a single layer and press any remaining brown sugar into the bacon.
Place another piece of parchment paper over the bacon and top with another baking pan. This will help keep the bacon from curling up while cooking.
Bake for 20 Minutes and then check to see if it is golden and crispy.
Bake for another 10 to 15 Minutes and remove from the oven to crisp up.
If you want a smoky flavor use a kitchen torch to singe the edges of the bacon being careful not to catch the parchment paper on fire. I recommend using tongs to hold up the bacon when torching.
Set aside.
In a small bowl combine 1/4 cup of olive oil, 1 tablespoon of red wine vinegar, 1/4 cup of chopped parsley, 2 cloves of minced garlic, 1 seeded and finely chopped serrano pepper, 1/2 teaspoon dried oregano, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of freshly ground black pepper.
In a separate small bowl combine 1/2 cup of mayonnaise with half of the chimichurri sauce or as much as desired to taste.
Set the remainder of the chimichurri sauce aside.
Season 2 boneless chicken breasts that have been pounded thin with kosher salt, 1 teaspoon of garlic powder, and 1 teaspoon of ground cumin.
Spread 1-2 tablespoons of chimichurri sauce over chicken.
Mash 1 avocado with lime juice and any remaining chimichurri sauce and set aside.
Place 2 potato buns cut side down over the hot side of the grill and cook, moving and rotating them occasionally, until well toasted and they start to char, about 1 minute.
Top with mashed avocado, sliced red onions, baby spinach, grilled chicken, and candied bacon.
Spread the top bun with the chimichurri mayo sauce and close the sandwiches.
Serve and enjoy.
Ingredients
Directions
Preheat the oven to 325 degrees F.
In a medium-sized bowl season 4 slices of bacon with freshly ground black pepper and toss with 1/4 cup of brown sugar.
Line a baking pan with parchment paper and place bacon on top in a single layer and press any remaining brown sugar into the bacon.
Place another piece of parchment paper over the bacon and top with another baking pan. This will help keep the bacon from curling up while cooking.
Bake for 20 Minutes and then check to see if it is golden and crispy.
Bake for another 10 to 15 Minutes and remove from the oven to crisp up.
If you want a smoky flavor use a kitchen torch to singe the edges of the bacon being careful not to catch the parchment paper on fire. I recommend using tongs to hold up the bacon when torching.
Set aside.
In a small bowl combine 1/4 cup of olive oil, 1 tablespoon of red wine vinegar, 1/4 cup of chopped parsley, 2 cloves of minced garlic, 1 seeded and finely chopped serrano pepper, 1/2 teaspoon dried oregano, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of freshly ground black pepper.
In a separate small bowl combine 1/2 cup of mayonnaise with half of the chimichurri sauce or as much as desired to taste.
Set the remainder of the chimichurri sauce aside.
Season 2 boneless chicken breasts that have been pounded thin with kosher salt, 1 teaspoon of garlic powder, and 1 teaspoon of ground cumin.
Spread 1-2 tablespoons of chimichurri sauce over chicken.
Mash 1 avocado with lime juice and any remaining chimichurri sauce and set aside.
Place 2 potato buns cut side down over the hot side of the grill and cook, moving and rotating them occasionally, until well toasted and they start to char, about 1 minute.
Top with mashed avocado, sliced red onions, baby spinach, grilled chicken, and candied bacon.
Spread the top bun with the chimichurri mayo sauce and close the sandwiches.
Serve and enjoy.