Chicken Bacon Chipotle Sandwich
- Author
- Karina Garcia
- Prep Time
- 15 minutes
- Cook Time
- 25 minutes
- Servings
- 4
Ingredients
- 8 slices sourdough bread
- 2 lbs boneless chicken legs
- 1 tbsp Blackstone all-purpose seasoning
- 1 tsp garlic powder
- Salt to taste
- 1 can chipotle peppers in adobo
- ½ cup mayonnaise (plus extra for toasting the bread)
- Juice of 1 lemon
- 2 garlic cloves
- Black pepper to taste
- 8 slices cooked bacon
- 2 ripe avocados, sliced
Directions
- In a blender, combine 1–2 chipotle peppers, ½ cup mayonnaise, lemon juice, garlic cloves, salt, and black pepper. Blend until smooth and creamy. Set aside.
- Season the chicken with all-purpose seasoning, garlic powder, and salt. Cook on the Blackstone griddle until golden brown and fully cooked through. Slice into pieces sized for sandwiches.
- Spread a thin layer of mayonnaise on both sides of each slice of sourdough bread. Place on the griddle and toast until golden and crispy on both sides.
- Spread chipotle mayo on one side of each toasted bread slice. Layer with sliced chicken, crispy bacon, and avocado. Top with another slice of bread.
- Cut sandwiches in half and serve warm. Enjoy a creamy, smoky, and crunchy bite every time.