This is a very good yet simple twist on the all american club sandwich. This would be good to serve to a crowd or for a quick weeknight dinner.
Rachael uses a fried egg on her sandwich but I decided not to.
1/2 tbsp evoo
4 slices bacon, chopped- I used 2 thick cut slices
2 big boneless, skinless chicken breasts, halved to make 2 thin cutlets
salt and pepper
1/2 tsp oregano
1/2 tsp chili powder
1/2 tsp cumin
1/2 red onion, finely diced
1 jalapeno, seeded and finely diced
1 clove garlic, grated
4 tomato slices
4 leaves leaf lettuce
4 slices pepperjack cheese
8 slices white bread
Heat a small drizzle of evoo in skillet and add bacon. Cook until crisp. Drain on some paper towels. Wipe out all but 1 tbsp bacon drippings from pan. Season chicken cutlets with salt, pepper, cumin, oregano, and chili powder. Add to skillet. Cook until no longer pink in the center, about 3-4 mins per side. During last minute of cooking, top chicken with cheese.
Toast bread and reserve.
Mash avocado with garlic, zest and juice of lime, jalapeno, onion, and a little salt. Stir in bacon bits. Adjust salt to taste.
Place chicken cutlet on toast and top with lettuce, tomato and bacon guacamole.