Nov 23 2010
I love the sunny days of summer. The warm air, the garden parties, and the simple meals.
A sandwich is the epitome of a simple meal, and this one is loaded with very complex flavors.
Prior to the creation of this meal, I had been very shy with using – or better said, not using – my chipotle chili powder. Now that I have taken a leap of faith and experimented, I am inspired everywhere I go with new ways to use it. One of my favorite ways it in guacamole. It will take an guacamole recipe and add the wow factor to it. And, because of the cool nature of guacamole, the chipotle chili powder doesn’t come over spicy at all, but rather adds delicious smoky undertones…which enhances any meal that you wish you could bbq, but can’t.
The chicken breast also has chipotle chili powder liberally sprinkled on it. Traditionally, I use Tone’s Garlic & Herb that I brought back from the US with me, and this time around I complemented it with the chipotle chili powder.
Serve your sandwich with a side of chips and some homemade lemonade, and you can pretend (or not) that you are basking in the warm summer son of a few months ago.
Muli-Grain Baguette, sliced
Smoky Guacamole (see recipe bellow)
Chipotle Chicken Breasts, sliced (see recipe bellow)
Spread smoky guacamole on one slice of baguette, and cream cheese on the other. Layer on the sliced chicken breast, lettuce, and tomato, and then close your sandwich.
2 Avocados, pitted
juice of 1 Lime
1/2 teaspoon Salt
1/2 – 1 teaspoon* Chipotle Chili Powder
Place the contents of both avocados along with the lime juice in a food processor and puré. Stir in the salt and chipotle chili powder, and adjust as needed. Sprinkle on some cracked Pepper for added flavor.
*adjust to desired smokiness
Chipotle Chicken Breasts
2 teaspoons Tone’s Garlic & Herb Seasoning per breast
1 teaspoon Chipotle Chili Powder per breast
1 Tablespoon Olive Oil per breast
Preheat eat a griddle on medium-high heat.
Flatten out any thicker areas of the chicken breast with a meat hammer for more even cooking.
Grind (or shake) salt liberally on one side of each chicken breast. Then, sprinkle on half of the garlic & herb seasoning and the chipotle chili powder. Pour half of the olive oil on, and rub the dry seasonings in so that it’s pasty. Flip over each breast, and repeat.
Cook on a hot griddle for 5+ minutes on each side (depending on meat thickness), or until cooked through. Remove from heat, and let site, covered, for 5 minutes before slicing.
Serve warm, and enjoy!