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Restaurants›Mr. Pickle's Sandwich Shop›The Mr. Pickle Recipe

The Mr. Pickle Recipe

Name: Mr. Pickle's Sandwich Shops The Mr. Pickle Recipe
Cook time: 30 min
Total time: 30 min
Yield: 1 servings
Cuisine: American
Ingredients: 1 piece boneless skinless chicken breast; 3 pieces bacon strips; 2 slices Monterey Jack cheese; 0.5 piece ripe avocado; 1 piece sandwich rolls (or Kaiser buns); 1 tbs olive oil; 0.5 tsp garlic powder; 0.5 tsp smoked paprika; 0.5 tsp salt; 0.25 tsp black pepper; 1 tbs mayonnaise; 1 tsp yellow mustard; 0.5 tsp lemon juice; 1 leaf leaf lettuce (butter or romaine); 2 slices tomato; 2 rings red onion; 3 slices dill pickle slices; 0.5 tbs butter (for toasting bun)

Inspired by Mr. Pickle's Sandwich Shop

Time30m

Serves1

Chicken Breast, Bacon, Monterey Jack, Avocado + “The Works”

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Ingredients

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Sandwich

1 piece boneless skinless chicken breast

3 pieces bacon strips

2 slices Monterey Jack cheese

1/2 piece ripe avocado

1 piece sandwich rolls (or Kaiser buns)

Seasonings & Sauce

1 tbs olive oil

1/2 tsp Watkins garlic powder

1/2 tsp Smoked paprika

1/2 tsp Celtic sea salt

1/4 tsp black pepper

1 tbs Mayonnaise

1 tsp yellow mustard

1/2 tsp ReaLemon lemon juice

The Works (toppings)

1 leaf leaf lettuce (butter or romaine)

2 slices tomato

2 rings red onion

3 slices dill pickle slices

Optional (for serving)

1/2 tbs butter (for toasting bun)

Method

Prepare chicken

pound and season

Place the chicken breast between two pieces of plastic wrap or in a zip-top bag. Gently pound to an even thickness about 1/2 inch (for the sandwich). Pat dry with paper towels. Rub with 1 tbs olive oil, then sprinkle garlic powder, smoked paprika, 1/4 tsp salt and 1/8 tsp black pepper on both sides.

cook

Heat a skillet over medium-high heat until shimmering. Add the seasoned chicken and cook 4–5 minutes per side, until internal temperature reaches 165°F (74°C) and the juices run clear. Remove chicken to a plate and let rest 3–5 minutes. If using a grill, cook over medium-high heat same timing.

slice

After resting, slice the chicken breast thinly on a slight bias so it fits the roll and layers easily.

Cook bacon

While the chicken rests, in the same skillet or a second pan, cook the bacon over medium heat until crisp, about 6–8 minutes, turning as needed. Transfer cooked bacon to a paper towel–lined plate to drain, then roughly chop or fold to fit the sandwich.

Prepare avocado and sauce

Scoop the avocado half into a small bowl. Lightly mash with a fork leaving some chunkiness. Season with the remaining 1/4 tsp salt, remaining 1/8 tsp pepper and 1/2 tsp lemon juice; mix briefly.

In a separate small bowl, combine mayonnaise and yellow mustard. Stir to an even sauce. Taste and adjust: add a pinch of salt or another 1/4 tsp lemon if desired.

Toast and assemble

Split the roll. Optional: spread 1/2 tbs butter on the cut sides and toast cut-side down in a skillet over medium heat until golden, about 1–2 minutes.

Spread the mustard-mayo on the bottom roll and spread the mashed avocado on the top roll (or vice versa if preferred).

Layer the sandwich: place lettuce leaf on the bottom roll, then sliced chicken, Monterey Jack cheese slices (place hot chicken under the cheese briefly so it softens/melts; you may put the chicken back in the skillet for 30 seconds with cheese on top), bacon, tomato slices, red onion rings and dill pickle slices. Close with the top roll.

Cut the sandwich in half if desired and serve immediately.

Notes

Serves 1. To scale, multiply ingredient quantities. For extra tang, swap yellow mustard for a chipotle mayo or add a splash of vinegar to the avocado. All ingredients listed in ‘The Works’ are included in assembly steps above.