California Recipe

Sandwich

1. 1

   Prepare bacon

   Cook the 4 bacon strips until crisp. You can either fry in a skillet over medium heat for 6–10 minutes, turning occasionally, or bake on a parchment-lined sheet at 200°C (400°F) for 12–18 minutes until crisp. Transfer to a paper towel-lined plate to drain.

2. 2

   Warm/prepare chicken

   If using refrigerated roasted chicken, warm gently in a microwave for 30–45 seconds or toss in a skillet with 1 tsp olive oil over medium heat for 1–2 minutes just to take the chill off and add a little color. Season the chicken with a pinch (about 1/8 tsp) of salt and a grind of black pepper.

3. 3

   Prepare avocado

   Halve and pit the avocado. Scoop flesh into a small bowl and mash lightly with a fork. Stir in 1/2 tsp fresh lemon juice, 1/8 tsp salt (from the total 1/2 tsp), and a pinch of black pepper to taste. This prevents browning and adds light seasoning.

4. 4

   Slice tomato and cheese

   Slice the tomato into 3–4 even slices. If the tomato is very juicy, blot the slices lightly with a paper towel to avoid soggy bread. Have the 2 slices of pepper jack cheese ready.

5. 5

   Toast bread and assemble spread

   Lightly toast the 2 slices of ciabatta or sourdough. Mix the mayonnaise and mustard together and spread evenly on the inside of both toasted bread slices.

6. 6

   Assemble sandwich

   Layer on one slice of bread: lettuce leaves, warmed roasted chicken (spread evenly), pepper jack cheese slices, tomato slices, mashed avocado (spread or dolloped), and bacon strips. Taste and sprinkle the remaining salt (about 1/8 tsp) and the remaining black pepper if desired.

7. 7

   Finish and serve

   Top with the second slice of bread, press gently, and cut the sandwich in half on the diagonal. Serve immediately while bacon is still warm and cheese slightly melty. If packing for later, keep avocado mashed separately and add just before serving to prevent browning.