Ingredients
- 4 oz Chicken breast boneless skinless
- 1/4 tbsp Chicken Seasoning rub
- 2 tbsp Mayonnaise
- 1 tsp Chipotle Sauce
- 2 tsp Extra-virgin olive oil
- 4 Sourdough bread
- 1 cups Baby spinach
- 4 slices Tomato
- 1/4 cup Gorgonzola cheese sliced or crumbled
- 1 tbsp Red onion shaved
- 2 oz Potato chips
- 2 Pickle spears
Instructions
- Preheat the oven to 350 degrees.
- Season the chicken on both sides well with seasoning rub, salt, and pepper.
- In a bowl mix the mayo and chipotle.
- Preheat a grill or grill pan on medium heat, once hot add the oil. Mark the chicken on both sides until nicely browned. Transfer the pan to the oven and cook to an internal temperature of 160 degrees. Once cooked set aside to rest for 5 minutes before slicing thin.
- Spread the chipotle mayo on both halves of the bread. Layer with a spinach, tomato, chicken, gorgonzola, and onion.
- Serve with chips and a pickle.
Notes
Pro tips: Butterfly the chicken: Lay the breasts down on a cutting board, using a sharp knife parallel to the cutting board slice the breasts through the middle (carefully) all the way in half.
Nutrition
Calories: 572kcal | Carbohydrates: 47g | Protein: 24g | Fat: 33g | Saturated Fat: 7g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 1316mg | Potassium: 960mg | Fiber: 5g | Sugar: 6g | Vitamin A: 2110IU | Vitamin C: 20mg | Calcium: 211mg | Iron: 3mg
Gorganzola Chicken Sandwich
Ingredients
- 4 oz Chicken breast boneless skinless
- 1/4 tbsp Chicken Seasoning rub
- 2 tbsp Mayonnaise
- 1 tsp Chipotle Sauce
- 2 tsp Extra-virgin olive oil
- 4 Sourdough bread
- 1 cups Baby spinach
- 4 slices Tomato
- 1/4 cup Gorgonzola cheese sliced or crumbled
- 1 tbsp Red onion shaved
- 2 oz Potato chips
- 2 Pickle spears
Instructions
- Preheat the oven to 350 degrees.
- Season the chicken on both sides well with seasoning rub, salt, and pepper.
- In a bowl mix the mayo and chipotle.
- Preheat a grill or grill pan on medium heat, once hot add the oil. Mark the chicken on both sides until nicely browned. Transfer the pan to the oven and cook to an internal temperature of 160 degrees. Once cooked set aside to rest for 5 minutes before slicing thin.
- Spread the chipotle mayo on both halves of the bread. Layer with a spinach, tomato, chicken, gorgonzola, and onion.
- Serve with chips and a pickle.
Notes
Pro tips: Butterfly the chicken: Lay the breasts down on a cutting board, using a sharp knife parallel to the cutting board slice the breasts through the middle (carefully) all the way in half.
Nutrition
Calories: 572kcalCarbohydrates: 47gProtein: 24gFat: 33gSaturated Fat: 7gPolyunsaturated Fat: 10gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 53mgSodium: 1316mgPotassium: 960mgFiber: 5gSugar: 6gVitamin A: 2110IUVitamin C: 20mgCalcium: 211mgIron: 3mg
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