Chicken Sandwich Recipe

Pound and season

If chicken breasts are unevenly thick, place each between two pieces of plastic wrap and gently pound to an even thickness of about 1/2 inch. Pat dry with paper towels. In a small bowl combine salt, black pepper, garlic powder, and smoked paprika. Rub both sides of the chicken breasts with olive oil then evenly season with the spice mix.

Cook chicken

Heat a large skillet over medium-high heat. When hot, add 1 teaspoon olive oil (from the 2 tbs). Add chicken breasts and cook 4-5 minutes per side, until golden brown and internal temperature reaches 165°F (74°C). Reduce heat to low, place a slice of Swiss cheese on each breast, cover the skillet and let cheese melt 1-2 minutes. Remove chicken to a plate and let rest 3 minutes, then slice if desired to fit croissants.

Avocado

Halve and pit the avocado. Scoop flesh into a small bowl, mash lightly with a fork, and stir in the lemon juice and a pinch of salt to taste. This prevents browning and seasons the avocado.

Optional spread

In a separate small bowl mix the mayonnaise and Dijon mustard. Taste and adjust ratio if desired. Set aside.

Preheat a second skillet or toaster oven. Lightly butter the cut sides of the square croissants (use softened butter). Toast buttered sides face-down in a skillet over medium heat for 1-2 minutes until golden and crisp, or toast in a toaster oven at 350°F (175°C) for 3-4 minutes.

Assemble the sandwiches by spreading about 1 tbs of the mayo-Dijon mixture (or plain mayonnaise if skipping Dijon) on the bottom half of each croissant. Spoon half of the mashed avocado onto each bottom croissant half and spread evenly.

Place a lettuce leaf and two tomato slices on top of the avocado if using. Position the sliced, cheese-topped chicken breast on top of the tomato, then cover with the croissant top. Press gently to secure.

Cut sandwich in half on the diagonal if desired and serve immediately while warm.