© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: California Avocado Commission
Servings: 8 sandwiches
8 5 ounce boneless, skinless chicken breast halves
olive oil, as needed
rosemary, finely chopped, as needed
4 garlic cloves, finely chopped
1 pound California avocados
⅛ cups Lemon juice
salt and pepper, to taste
16 Foccacia pieces (about 4 inches x 5 inches each)
¼ cup Lemon aioli1
1 pound tomatoes, thinly sliced
8 pancetta slices2, fried crisp
arugula leaves, as needed
Pound chicken breast halves to even thickness, about ⅜ inch. Lightly coat each piece with olive oil and rub each with some of the rosemary and garlic. Marinate for 3 hours, refrigerated.
Just before serving, roughly mash avocado and stir in lemon juice. Season chicken with salt and pepper to taste. Grill chicken until just firm to the touch, about 2 minutes per side.
Spread 1 piece focaccia with ¼ cup avocado mixture; spread 1 piece with ½ tablespoon lemon aioli. Layer avocado with sliced tomato, 1 piece chicken; 1 slice pancetta and arugula leaves. Top with remaining piece of focaccia, aioli side down. Lightly film a hot frying pan with olive oil. Pan grill sandwich, lightly pressing it down with a spatula, until focaccia is browned. Turn and repeat procedure. Cut in half on diagonal.
1 Stir 1 tablespoon finely chopped lemon zest into 1 ½ cups aioli and let stand 1 hour to marry flavors.
2 Two thick slices of bacon, fried, may be substituted per sandwich.