I can't believe it's taken us this long to choose a sandwich with bacon on it. Especially since Everett's makes such good bacon. Yesterday Beth and Angie got their wires crossed and bought a pound of Everett's bacon each. That's a fantastic overbuy!!
The California Chicken Club lived up to its expectations. My friend Kate (who suggested the sandwich for the hat in the first place) came over to supervise. Mandy came and actually ate a sandwich! She brought her own vegetarian chik patty.
Angie marinated the chicken breasts in chipotle lime sauce. Then we grilled them. We also grilled mushrooms and jalapeno peppers for the sandwiches and asparagus to eat on the side. I made guacamole and we fried up the bacon perfectly. I usually get impatient and turn the heat up and burn it. But not for these sandwiches! I let it cook nice and slow so it got completely crispy. We stacked bacon (not for Mandy), peppers, mushrooms (not for me or Kate) on the chicken, then put Monterey Jack and Havarti (not for Kate) cheese on top and popped them in the oven to melt.
To assemble, Kate toasted sourdough bread, then we spread the guacamole on it and topped it with the melted cheese bacon chicken pile, lettuce, and tomato. It was fantastic. You should try it.
We taped ANTM so we could concentrate on the sandwiches, then we watched while we ate them. The contestants went to Australia, but I'm glad we didn't choose to have a Vegemite sandwich to celebrate. Eeww. I draw the line at spreading yeast paste on bread.
What's next? We have a short turn around because Sandwich Night is moving back to Mondays! And we're making falafel. Yum! I want to make weird pickled vegetable salads to stuff the falafel sandwiches with, just like they do in Paris. Yes, Paris has incredible falafel. Don't miss it if you ever go there!