No really. I am REALLY offering you a way to make a healthy sandwich. This is not a test, this is not a drill.
Personally, I love a good sandwich. It makes me nearly as happy as pizza – so when I figured out this way to make a clean version, I went ahead and made 4 and have been eating them for dinner all week.
One of the greatest things about these chicken sandwiches is that you can really utilize whatever you have in your fridge for the toppings. You’ll see my version below, but here are more ideas that I have:
- Making a Cuban version with thinly sliced ham, swiss cheese, mustard & relish
- Creating a spicy aioli or garlic aioli, and add some grilled veggies
- If you’re feeling a little naughty…or you don’t mind dairy, you could always do a three cheese version. OMG yes I just said that.
The ONLY tricky thing about this recipe is butterflying the chicken breasts. To butterfly a piece of meat just means basically to slice it almost entirely in half but not all the way, and then open it up like a book. Because that is possibly the worst written description of all time (I am not perfect), here is a video to help you out. If you really cannot do it, you could always pound two small chicken breasts very thin, and just create the two sides of the sandwich that way. Toothpicks also help. It also helps to admit to yourself that this is going to be a messy process.
1 chicken breast, pounded to an even thickness
2 kale leaves (or 4-6 spinach leaves)
2 roasted red peppers (I used jarred)
1/8 red onion, thinly sliced
3 slices bacon, cooked
Spoonful of diced jalapeños (again I used jarred..give me a break, the holiday weekend was hard)
Salt & Pepper
1. Enclose your chicken breast in a plastic bag, and gently pound it to an even thickness with a mallet (or the bottom of a water glass works fine, or even your hand).
2. Butterfly your chicken breast. Here’s the video again in case you missed it above. Rub both sides with olive oil, salt & pepper.
3. Grill or pan fry the chicken breast. Keep in mind that since it is butterflied (that can’t possibly be the correct term), it will only take 3-4 minutes per side to cook through.
4. Let the chicken breast cool for 5 minutes or so (just so you can touch and mess with it).
5. Layer up all of your toppings on the bottom half of the chicken breast. I recommend the BBQ sauce first so it soaks into the chicken, then the bacon & kale, followed by all of the smaller toppings (jalapeños, avocado, pepper, onion).
6. CAREFULLY fold over the top half. You may have to hold it closed with toothpicks or your fingers. Just accept that it will be messy, and eat immediately 🙂
These are one of my favorite things I have ever made, and the variations are endless! Here is another version I made another night with honey mustard sauce, seasoned salt, avocado & bacon!