Tex-Mex Chicken Club

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 avocado

1/2 red onion, finely diced

1 jalapeno, seeded and finely diced

1 clove garlic, grated

1 lime

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.


5 Comments (+add yours?)

  1. Pam
    Oct 13, 2009 @ 17:29:52

    Congrats on the foodie blogroll!


  2. foodbin
    Oct 16, 2009 @ 07:10:49

    simple and nice.


  3. Simply Life
    Oct 16, 2009 @ 13:49:54

    Looks delicious!


  4. Shelly
    Oct 16, 2009 @ 15:04:49

    I am visiting you today via the foodie blog roll. You have a great foodie blog!


  5. Mimi
    Oct 16, 2009 @ 21:25:14

    Looks delicious.


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