Upgrade To Recipe

Assembly & Finish

1. 1

   Prep components

   If not already prepared, grill or pan-sear two boneless chicken breasts (about 6–8 oz each) seasoned lightly with 1/4 tsp kosher salt and 1/8 tsp black pepper until internal temperature reaches 165°F (74°C). Let rest 5 minutes and slice thinly. Cook four strips of bacon until crisp and drain on paper towels. Caramelize onions: slice 1 medium onion and cook in 1 tablespoon oil or butter over medium-low heat, stirring occasionally, about 20–25 minutes until deep golden and sweet. Slice avocado and roasted red peppers if using jarred peppers drained and patted dry.

2. 2

   Toast bread

   Spread 1/2 tablespoon butter on each bread slice and toast in a skillet or toaster until golden and crisp, about 2–3 minutes per side in a skillet over medium heat (or 1–2 minutes in a toaster).

3. 3

   Spread sauces

   On one toasted slice, spread 2 tablespoons chipotle mayo evenly. On the other slice, spread 2 tablespoons honey mustard (reserve remaining 1 tbs mayo if someone wants extra).

4. 4

   Layer ingredients

   On the slice with chipotle mayo, layer baby spinach (1 cup, lightly packed), then sliced grilled chicken (all slices), followed by crispy bacon strips (4 pieces), then caramelized onions (1/2 cup), roasted red peppers (1/4 cup), sliced avocado (1 whole avocado), and finally sharp cheddar slices (4 slices). Season the layered ingredients with the remaining 1/4 tsp kosher salt and 1/8 tsp freshly ground black pepper, sprinkled evenly.

5. 5

   Finish & serve

   Place the honey mustard–spread slice of toast on top to close the sandwich. Press gently, then cut on a diagonal if desired. Serve immediately. If making as an upgrade to a menu item (salad, burger, or basic sandwich), prepare components as above and add to the base item per desired placement. Remaining chipotle mayo (1 tbs) can be served on the side for dipping.