Spicy California Recipe

Make spicy mayo

In a small bowl stir together the mayonnaise, Sriracha, lemon juice and 1/4 tsp of the salt until smooth and slightly glossy. Taste and adjust heat by adding more Sriracha if desired.

Slice the ciabatta roll horizontally and toast cut sides lightly in a skillet or toaster (about 1–2 minutes) until just golden. This keeps the roll from becoming soggy.

If the chicken breast is not already cooked: poach a small breast in simmering salted water for 12–15 minutes until internal temperature reaches 74°C (165°F). Let rest 5 minutes then thinly slice. If using roasted turkey or deli chicken, slice thinly and pat dry.

Cook bacon until crisp in a skillet over medium heat (about 6–8 minutes), drain on paper towel and halve or leave whole depending on roll length.

Halve, pit and scoop out the avocado. Slice thinly and toss gently with remaining 3/4 tsp salt to season and slow browning.

Thinly slice tomato, cucumber and red onion. Pat tomato lightly with paper towel if very juicy.

Spread about half of the spicy mayo on both cut sides of the toasted roll (reserve remainder for serving).

Layer the bottom half of the roll with spinach or butter lettuce (this creates a moisture barrier), then place the sliced chicken evenly over the greens.

Add the bacon strips on top of the chicken. Arrange the avocado slices over the bacon in a single layer so every bite gets some avocado.

Top with tomato slices, cucumber, thin red onion and a few pickled jalapeño slices distributed to taste.

Sprinkle the crushed smoked almonds or pepitas and freshly ground black pepper evenly over the top, then scatter cilantro leaves if using.

Spread remaining spicy mayo on the top roll half if desired, then close the sandwich and press gently. Cut in half on the diagonal and serve immediately.

Serve with extra pickled jalapeños and lemon wedges on the side. For more heat add additional Sriracha to the mayo or a few dashes of hot sauce directly on the chicken.

To make vegetarian: replace chicken and bacon with grilled marinated tempeh or extra smoked almonds and roasted sweet potato slices.