Jul 14 2026
Restaurants›Squatters Pub Brewery›Abclt&s Recipe

Abclt&s Recipe

Inspired by Squatters Pub Brewery
Time25m
Serves2

Avocado, Bacon, Chicken, Lettuce, Tomato, and Swiss with Chipotle Aioli, on Ciabatta.

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Ingredients

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Sandwich

Chipotle Aioli

Method

Chipotle Aioli

  1. 1

    Make aioli

    In a small bowl, combine 1/2 cup mayonnaise, minced chipotle pepper (start with one pepper; remove seeds if you want milder heat), 1 tablespoon lime juice, 1 grated garlic clove, 1/4 teaspoon smoked paprika, 1/2 teaspoon honey (optional), and 1/4 teaspoon salt. Whisk until smooth and homogenous. Taste and adjust heat or salt; if too spicy, add up to 1–2 tablespoons extra mayonnaise or a squeeze more lime. Refrigerate while you prepare the rest of the sandwich to let flavors meld (at least 10 minutes).

Sandwich

  1. 2

    Prepare bread

    Preheat a skillet or grill pan over medium heat. Slice each ciabatta roll in half horizontally. Lightly brush the cut sides with 1 teaspoon olive oil if using. Toast cut sides in the hot skillet, face down, until golden and crisp, about 1–2 minutes. Remove and set aside.

  2. 3

    Prepare avocado

    Halve and pit the avocado. Scoop flesh into a bowl and mash lightly with a fork until mostly smooth but slightly chunky. Season with 1/4 teaspoon salt and a pinch of black pepper. If you prefer sliced avocado, slice thinly and season slices the same way.

  3. 4

    Warm chicken and melt cheese

    If your cooked chicken is cold, warm it in the skillet for 1–2 minutes per side until heated through. Divide chicken between the two ciabatta bottom halves (about 5 oz per sandwich). Top the hot chicken evenly with the Swiss cheese slices (2 slices per sandwich). Cover the pan briefly or place a lid over the sandwiches for 1 minute to help the cheese melt.

  4. 5

    Assemble layers

    Spread a generous tablespoon of chipotle aioli on each cut side of the ciabatta (both top and bottom). On each bottom half, layer: warmed chicken with melted Swiss, 3 cooked bacon strips, a couple leaves of lettuce (2 leaves per sandwich), and tomato slices (2–3 slices per sandwich). Add the mashed or sliced avocado on top of the tomato. Sprinkle the avocado with the remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper evenly across both sandwiches.

  5. 6

    Finish and serve

    Place the top ciabatta halves over the stacked ingredients and press gently. Using a serrated knife, cut each sandwich in half if desired. Serve immediately with extra chipotle aioli on the side for dipping.

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