@owen.han is the sandwich master! This iconic creation of his is sure to satisfy all your cravings.
For the chili-rubbed chicken
- 1 large chicken breast
- 1 tablespoon chili powder
- 1 tablespoon paprika
- 1 tablespoon ground cumin
- 1 tablespoon kosher salt
- 1 tablespoon olive oil
- 3 ounces Gouda cheese, shaved into ribbons
For the chipotle mayo
- 1 chipotle chili in Adobo, minced
- 1/ 2 cup mayonnaise
- 1 slice fresh lime
- pinch smoked paprika
For the sandwich
- 3 slices center-cut bacon
- 2 slices sourdough bread
- 1/ 2 diced avocado
- 1 tablespoon red pepper flakes
- 1/ 4 red onion, sliced
- 2 tablespoons micro cilantro
In a large skillet over medium-high heat, cook the bacon until crisp (about 10 minutes), then set aside for later.
Place the chicken breast between two pieces of plastic wrap and use a meat tenderizer to flatten until the chicken is even in thickness. Season both sides of the chicken with chili powder, paprika, cumin, salt, and olive oil.
In the same skillet the bacon was cooked in, cook the chicken on medium high for about 3 minutes. Flip and cook for another 3 minutes or until done (when internal temperature reaches 165°F). Add the cheese to the top of the chicken breast. Add a splash of water to the pan and cover with a lid until the cheese is fully melted.
Prepare the chipotle mayo. In a small bowl, mix together chipotle chili in adobo, mayonnaise, lime juice and smoked paprika. Set aside.
Make the sandwich. On one piece of bread, add diced avocado and season with salt and chili flakes. Next, add red onion and micro cilantro. On the other slice add chipotle mayo, chicken, and cooked bacon. Close the sandwich and cut in half to reveal a glorious cross section. Enjoy!