There are plenty of nights now when we just wing it when it comes to dinner. I always have high hopes for a great meal every night but real life gets in the way. I mean I can pin some great ideas until the cows come home while I am on the bus heading into work wishing that I was actually heading home. At least I’ve been on a one-pot meal pinning streak so I’m looking forward to trying one of those soon.
I wish I had the energy to cook but most days I’m drained. Hmm… maybe it’s the lack of sleep and constant moving I’m doing. We’re the on the go kind of family but lately I’ve been hauling butt walking all around town trying to enjoy the nice summer time weather and gets steps, which I’m tracking with my Fitbit. Love it.
So when it comes to dinner I’ll admit that we’re there are equally as many meals of cereal or take out as there are of cooked ones. And by cooked I often mean assembled. Does cutting up tomatoes and dressing with olive oil count as cooking? Yes… cool!!
Anyway, this sandwich is the kind of meal I can manage- grab a rotisserie chicken from the grocery store, cut off one of the breasts which you then thinly sliced. Cook up some bacon, which I hardly qualify as cooking in this case as you just do it in the oven. Then assemble the mega sandwich, cut, enjoy.
This would also work just as well with some turkey. would be a nice post Thanksgiving sandwich to change things up from the stuffing loaded ones. Don’t get me wrong, I love Pilgrim Sandwiches, but I get over stuffing pretty quickly. Anyway, I even thick sliced deli chicken or turkey would work well.
I suggest serving this with some chips, as opening a bag is the kind of cooking I like. Ha!
The Ultimate Chicken Sandwich
Makes 4 servings
- 6 slices of bacon, cut in half
- loaf of Italian bread (I used a Vieira Saloio)
- 1/4 cup mayonnaise
- 1/4 cup spicy brown mustard
- a large bunch of arugula
- 1 large breast of roasted chicken, such as a rotisserie chicken
- 2-3 tomatoes, thinly sliced
- 6 slices of bacon, sliced in half
- 1 avocado, very thinly sliced
- salt and pepper
- Preheat the oven to 400 degrees. Line a large baking sheet with aluminum foil. Place the 12 pieces of the bacon on the foil so they are just touching on their long edges. Bake for 12-14 minutes (depending on thickness of bacon) until crisp. Remove the bacon from the baking sheet and place on a plate covered with paper towels.
- Halve a loaf of Italian bread to separate the top and bottom.
- Spread the mayo on one half of the bread and spread the mustard on the other half. Sprinkle with salt and pepper.
- Put a generous amount of arugula on the bottom half of the sandwich.
- Completely cover the arugula with the sliced chicken.
- Cover the chicken with the tomatoes, bacon, and then avocado. Cap off with the upper part of the bread.
- Cut into 4 sandwiches and enjoy!
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