Friday, March 28, 2014

Grilled Chicken Avocado Sammie

This is one of my favorite sanwiches. Chewy bread with a quick homemade sundried tomato pesto and fresh avocado really make this sandwich mouth watering. Add some mozzarella cheese and it's a little piece of heaven in your mouth.

I say grilled, but really it's more like pan fried chicken. It's too cold for me to grill, but this weekend it's supposed to finally warm up. I'm ready for spring. Better yet, give me low 80's with low humidity. If you can, grill the chicken. It makes it that much better.

I think the messier the sandwich the better it is. It always seems that way anyhow. On a napkin scale, I think it was a solid three. The ripe avocado has a tendency to slip out just as you are taking a bite. Of course you could always use a softer bread, but I really like the chewiness of this bread. A ciabatta would work really well.

I sliced the chicken thin or you can pound it out if you need to get rid of some aggression. Sprinkle with oregano, onion powder, garlic powder, rosemary, sage, salt and pepper. Cook on medium high heat until golden brown.

The pesto can't get much easier. Blend the sun-dried tomatoes with a few fresh basil leaves until pulverized in a blender, food chopper or bullet. I use my bullet almost every day. I love it for pestos, smoothies, grinding spices and even egg shells for the garden.

What I did:

Grill the chicken with the following spices:
Onion Powder
Garlic Powder
Salt and Pepper

Blend about 5-6 oil packed sun-dried tomatoes with about three to four large fresh basil leaves until pulverized in a blender. (This is enough for one to two sandwiches depending on how thick you spread it on the bread.)

Spread the pesto on the bread, then the mozzarella (use the fresh if you's so much better), chicken and about a half of an avocado.


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