Wo-chicken Avocado Club Recipe

Prepare

If chicken breasts are thick, butterfly them or pound to 1/2-inch thickness for even cooking. Pat dry with paper towel.

In a shallow bowl or zip-top bag combine 2 tbs olive oil, 1 tbs lemon juice, minced garlic, 1 tsp dried oregano, 3 tsp salt, and 1 tsp black pepper. Add chicken, coat well, and marinate in the refrigerator for 20–30 minutes (or up to 2 hours).

Preheat a grill pan or skillet over medium-high heat. Lightly oil the pan or brush chicken with a little extra olive oil.

Cook chicken 4–6 minutes per side until internal temperature reaches 165°F (74°C) and juices run clear. Transfer to a cutting board and let rest 5 minutes, then slice into sandwich-sized pieces.

While chicken marinates or rests, preheat oven to 400°F (200°C) or place a large skillet over medium heat for bacon. Cook 8 bacon strips until crisp (about 8–12 minutes in skillet) turning as needed. Drain on paper towels.

Spread softened butter on one side of each bread slice. Toast bread in a skillet, on a griddle, or under a broiler until golden and crisp, about 1–2 minutes per side for skillet, longer under broiler. Alternatively, toast in a toaster and butter after toasting.

Cut avocado in half, remove pit, and scoop flesh into a small bowl. Mash with a fork until mostly smooth but slightly chunky. Stir in 3 tbs mayonnaise, 1 tsp lemon juice, 1/4 tsp salt, and 1/4 tsp black pepper. Taste and adjust seasoning. If using hot sauce, stir in now (optional).

Lay out 4 slices of toasted bread (buttered side up). Spread a generous layer of the avocado-mayo mixture on each piece.

On two of the slices, divide and layer the sliced chicken evenly. Top chicken with a slice of cheese so it warms slightly from the hot chicken.

Add 4 bacon strips (2 per sandwich half), tomato slices (2–3 slices per sandwich), and 2 lettuce leaves per sandwich on top of the cheese.

Place the remaining avocado-spread toast slices on top, buttered side down, to form sandwiches. If desired, press lightly and cut each sandwich diagonally in half.

Serve immediately with optional pickles and extra hot sauce on the side.