MEXICAN STYLE CLUB SANDWICH
RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS
SERVES: 4
WHAT'S IN IT?
3 small (about 510g) chicken breasts
2 tbs sunflower oil
¼ chipotle in adobo sauce (available in select supermarkets)
¾ cup (180g) sour cream
200g rindless bacon rashers
12 large slices sourdough bread
2 avocados, coarsely mashed
4 iceberg lettuce leaves
2 ripe tomatoes, thinly sliced
200g refried beans (available in select supermarkets), warmed
½ cup (100g) pickled jalapeño, drained
Corn chips & pickles, to serve
PUTTING IT ALL TOGETHER:
Cut each chicken breast into 3 lengthways. Combine 1 tbs oil and 1 tbs chipotle in a bowl and season. Add chicken, turn to coat and leave to marinate for 10 minutes (or longer if times allows).
Combine remaining chipotle and sour cream in a small bowl and refrigerate.
Heat a barbecue or grill pan to medium/high heat. Line a tray with paper towel. Grill bacon, turning once, for 4 minutes or until crisp and browned. Place on prepared tray.
Grill chicken, turning once, for 6 minutes or until cooked through. Place on tray with bacon, loosely cover with foil and leave to rest. Brush bread with remaining oil and grill for 1 minute each side until charred.
To assemble, spread half the chipotle sour cream on 4 slices of toast, top with bacon, avocado, lettuce and tomato. Top each with another slice of toast, then refried beans, chicken and jalapeño. Spread remaining chipotle sour cream on remaining slices of toast and top the sandwiches cream-side down. Secure with cocktail sticks and serve with corn chips and pickles.
RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS
BURGER TOWN…
