VT's Ultimate Grilled Chicken Sandwich

 

 

 

 

 

While on a recent fishing trip, I decided to make a HUGE grilled chicken sandwich... one so big and tasty that it could be enjoyed for more than one meal.  The results were so good that I wanted to share it!   How big was this sandwich?  It had 16 ounces of chicken!  One very large breast was cut in half and tenderized by the butcher at the grocery store.  The "bun" is a soup breadbowl with the center cut out.  Despite its grandiose scale, this was one tasty sandwich!

 

VT's Ultimate Grilled Chicken Sandwich

 

2 - 8 ounce boneless chicken breasts, pounded thin or run through a tenderizer
2 slices mild cheddar cheese
2 slices havarti-dill cheese
6 strips of bacon, fried crisp (save the grease!)
4 ounces fresh baby portabella mushrooms, sliced
1/2 red onion sliced or chunked
1/4 cup pickled jalapeno slices
1/4 cup fresh spinach, packed
sliced tomato
sliced avocado
seasoning salt (I used raspberry chipotle rub))

DIRECTIONS:

1)  Cook the bacon in a skillet over medium heat.  Save half the bacon grease.  Set bacon aside.
2)  Using the bacon grease, cook the onions, mushrooms, and jalapenos until done.  Set aside.
3)  Season the chicken breasts with the rub.
4)  Using the same skillet, cook 1 breast 3 minutes, flip, and add two slices of cheddar cheese.  Cook 3 minutes longer.  Set aside.
5)  Cook the other chicken breast the same way, but after flipping, add spinach leaves and havarti-dill cheese.  Set aside after cooking.
6)  Brush the bun with melted butter or olive oil and grill heel and crown a couple of minutes.
7)  Assemble with chicken/cheddar layer, grilled veggies, 3 strips of bacon, chicken havarti layer, more bacon, tomato, avocado.

Enjoy!