Chicken Bacon Club with Chipotle Mayo

235509840051202After taking some much need time off from my food blog, I have returned with a fresh new take on family life and cooking.

I’ve calculated the insane about of dinners I have and will be cooking over the course of my lifetime and deduced that I really need to simplify my approach. Nutrition being the most important followed by flavour , ease of preparation and clean up.  I cook for boys. I can’t mess around too much or make it too fancy. We are flexitarians in the loosest way possible. Meaning nothing if off the menu, as long as it fills them up.

These sandwiches are a family favorite. Loaded with fresh veggies and my new favorite nutritional bestie Microgreens.

Chicken Marinade Recipe

  • 4 boneless, skinless chicken breasts cut in half horizontally. You will have 8 pieces of chicken. Sliced thinly enough for sandwich making.
  • Zest of one lime finely grated.
  • Juice of one lime. About 2 tablespoons.
  • 3 cloves of garlic finely chopped or grated.
  • 1/4 teaspoon pink salt,
  • 1/4 teaspoon fresh cracked black pepper.
  • 1 tablespoon chili powder.
  • 1 teaspoon smoked paprika,
  • Pinch of cayenne pepper.

Place all ingredients except for the chicken in a plastic resealable bag. Mix thoroughly.  Taste! At this point you can add more seasonings and adjust it to your liking. Now add the chicken. Seal the bag and massage the marinade into the chicken breasts. Leave for 30 minutes to overnight.

You can also freeze the chicken at this point for later use.  They freeze beautifully and make an easy dinner for busy nights, camping or at the cottage.

Begin to get the other ingredients together for the sandwiches. Any type of bread, buns or wraps will do. For this sandwich I used sourdough bread.

  • Cook 8 pieces of bacon.
  • Slice 1/2 Vadallia  onion.
  • Slice Heirloom or Beefsteak Tomato.
  • Slice about 8 slices of aged cheddar cheese.
  • Wash and tear about 8 leaves of Boston Bibb lettuce.
  • Wash a handful of microgreen sprouts.
  • Get out the grainy mustard.

Make the Chipotle Mayo.

  • 1 cup good mayonnaise.
  • 1 tablespoon fresh lime juice, about 1/2 a lime.
  • 1 clove of garlic finely chopped or grated.
  • 2 teaspoons of chipotle sauce. I use Cholula Hot Sauce. I say 2 teaspoons, that’s conservative. I keep adding it until my tongue lights up!
  • A pinch of salt.
  • Pepper to taste.

Mix all the ingredient in a small bowl with a fork. If serving this for guests transfer to serving bowl and top with fresh chopped cilantro or green onion. Cover and refrigerate until needed.

Cook the chicken.

Heat the gas grill on medium heat. Grill for 4-5 minutes on each side. Always use a meat thermometer and cook to the recommended temperature.

Assemble sandwhiches! I usually have everything cut up on serving plates and everyone assembles their own. There are way to many  mind changes on likes and dislikes around here. I can’t keep up. Don’t forget the chipotle sauce, not only is it great on the sandwich, it works well  as a dip.

Serve with a simple tossed salad or veggie sticks.

Love to you all!