2 slices sourdough sandwich bread
1 chicken breast cutlet(skinned/boned) (or a large chicken breast
(skinned/boned) sliced in half to have 2 thinner pieces)
Avocado (can omit if you don’t care for avocado)
1 slice of pepper jack cheese, 2 if you get the thin slices
Chipotle Mayo, store bought or home made
Diced green chilies
Butter, softened
Ranch Dressing powder mix
Mix some of the dressing mix into the butter to your liking. Butter one side of each of the bread slices
and place buttered side down on a griddle or skillet.
Season chicken to your liking and place on indoor grill, this cooks really quick since it is thin.
Meanwhile, spread some of the mayo on one slice of the bread and then green chilies and then the
cheese on the slice that does not have the mayo on it and set the burner/heat to med./med high heat, add on enough avocado to cover the slice of bread that has the cheese on it and grill bread till toasted. Add the
cooked chicken to the bread half. Put the two pieces of bread and fixings’ together and cut in half and
devour. So good.
For you bacon lovers you can always add a couple pieces of bacon if you would like as everything is
always better with bacon.
