Southwestern Chipotle Chicken Club Sandwich Recipe
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Ingredients
Wheat Bread - 18 slices (6 toasted, 12 untoasted) Pepperjack Cheese - 6 slices Colby Jack Cheese - 6 slices minced Cilantro - 2 Tbsp (or 6 tsp, to be even) Butter - 6 oz Mayonnaise - 6 oz Roasted Garlic - 1 oz minced Chipotle Peppers - 2 oz Romaine Lettuce - 6 medium sized leaves, should fit on bread slices Grilled Chicken Breast - 6 3-4 oz pieces Red Onion (slices or julienned) - 6 oz Cooked Bacon - 6 strips Lime Juice - 1/4 cup
How to make Southwestern Chipotle Chicken Club Sandwich
Simple story for this. The idea came from my Garde Manger class when we were making sandwiches. Food Network was doing a recipe competition, and sandwiches were a category. So, I made a variation on a chicken club.
1 - Take cheese and put one slice of each between untoasted bread slices, and top with 1 tsp of cilantro. Grill in a hot pan with butter until bread is golden brown and cheese is melted. Reserve and cool
2 - combine Mayonnaise, garlic, and chipotle peppers. Mix well and spread lightly on one side of each slice of toasted bread. Spread remaining mayo mix on top of grilled cheese sandwiches
3 - Place lettuce leaves atop cooled sandwiches, and add 1 piece each the remaining ingredients (and 1 oz of onion) except for Lime Juice. Place toasted bread slices atop the bacon.
4 - Brush top of toasted bread slice with lime juice, and serve.
Prep Time - 15 minutes Serves 6
Goes well with Chips & Salsa, and a Frozen Strawberry Margarita
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