Grilled Chicken Sub with Avocado Garlic Mayo

15 Dec

So, I totally meant to post this Monday, but I’m challenged with technology. You don’t mind anyway, I’m sure. Besides, I think I’ve made the perfect sandwich. I make a lot of sandwiches, but this one? Daaaang, I’m awesome. High in protein, a solid serving of veggies, and a little good fat. Beautiful.

The Mayo

-.5 Tbs mayo
-1/2 tsp crushed garlic
-1 Tbs ripe avocado, smashed
-dash salt, pepper
Mix. Set aside.

The Sub

-1 small boneless, skinless chicken breast
-1 tsp grapeseed oil
-1 slice provolone cheese
-1 large leaf of green leaf lettuce, rolled up and sliced to make ribbons (because it’s pretty)
-2 slices tomato
-1/2 cup sweet onion
-1/6 of a standard crusty baguette (about the length of your hand)
-salt and pepper to taste

Preheat oven to 350.

Heat a ceramic skillet on medium heat. Pound the chicken breast flat, season with a little salt and pepper. Pan-sear until cooked through. Remove and set aside.

Place onions and oil in the skillet, reduce heat to low. Sauté until soft and caramelized.

Slice baguette in half, lengthwise. Place the chicken on 1 half and provolone on the other. Lay, open faced, on a baking sheet. Bake for 10 minutes.



Stack it up with tomatoes, lettuce, and onions. Slather the mayo on and smash (gently!) together.

Ooooooh la la.



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