Chickcado Sandwich

Chickcado Sandwich

  • Servings: 2
  • Difficulty: easy
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Chickcado Sandwich
Last week I posted a sandwich recipe that we really liked. My BLT and that Chicken Goat cheese sandwiches really pretty special. So we felt like another sandwich but wanted to play around with it. When we go to West Texas to visit family it seems like we don’t get out of there without eating a Turkcado sandwich from Murray’s and a been burrito from Taco Villa. Both are more nostalgic than really great food.

So I decided to cook up some bacon and chicken and make a club-BLT-Turcado like sandwich. Mash up.
I can’t get enough of these heirloom tomatoes marinated with Balsamic Vinegar. Sweet and tangy mixed with salty crispy bacon on soft sourdough bread. Avocado and swiss also added a nice creamy note.

1-2 chicken breasts
Sourdough bread
1 avocado
Swiss Cheese
Dukes Mayo
Heirloom Tomato (sliced)
3-4 slices of thick cut bacon

1. Cook your bacon in a cast iron skillet on low heat to properly render out all that fat to create a perfectly crispy slice of bacon. Remove and set aside on a paper towel.

2. Add your chicken to the same skillet. I lightly salted my breasts an I also used a mallet to get them to an even thickness. Cook until done and remove to rest. After resting slice thinly against the grain.

3. While your chicken is cooking, slice your tomatoes, pat them dry and lightly salt them. Before you put them on your sandwich pat them again with a paper towel and then drizzle balsamic vinegar over them and let the tomatoes suck up the vinegar.

4. Build your sandwich with Duke’s Mayo on both sides, swiss cheese, chicken, avocado and bacon. We made some fries and served them with a Utah fry sauce.

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