And a sandwich this good can't have just any bread. I highly recommend getting a good french baguette from your grocery store or bakery. Or if you're brave (and/or cheap) enough, here's a mini french baguette recipe. While the dough didn't rise enough for me, the bread was still so, so good and perfect for this sandwich (even though I made the bread several days in advance). Perhaps you'll have better luck getting a proper rise!
Spicy Chicken and Avocado Sandwich
Taken from: AllRecipes
Serves: 3-4 sandwiches
- 1-1/2 teaspoons paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon ground cayenne pepper
- 1/2 teaspoon ground black pepper
- 3/4 - 1 lb. boneless skinless chicken breast, cut into 3-4 strips
- sliced avocado
- Romaine lettuce (or any substitute)
- mozzarella cheese or cheese of your choice, grated or thinly sliced (we've used part-skim mozzarella and sharp cheddar in the past and both were delicious!)
- sliced tomatoes, pickles or any other topping
- good bread (French baguette recipe below is delicious)
- Preheat grill for medium-high heat.
- In a medium bowl, mix together the paprika, garlic powder, salt, onion powder, thyme, cayenne pepper, and ground black pepper. Rub the chicken breasts with this mixture until coated.
- Lightly oil the grill grate. Place chicken on the grill, and cook for 6 to 8 minutes on each side, until juices run clear.
-Make your sandwich to your liking.
Taken from: AllRecipes
Make 2 regular loves or 4 mini loves
- 1 cup warm water (approx. 100-110 degrees)
- 2 1/2 cups flour (I used 1 1/2 cups white whole wheat and 1 cup all-purpose)
- 1 tablespoon white sugar
- 1 teaspoon salt
- 1 1/2 teaspoons bread yeast
- 1 egg white
- 1 tablespoon water
-In a large bowl, mix together flour and salt. Add proofed yeast mixture and mix until fully combined (starting with a wooden spoon. Knead for several minutes until no longer sticky.
-Place dough in a greased bowl, turning to coat all sides. Cover, and let rise in a warm place for about 30 minutes, or until doubled in bulk. Dough is ready if indentation remains when touched.
-Punch down dough. On a lightly floured surface, roll into a 16x12 inch rectangle. Cut dough in 4 strips, creating four 8x6 inch rectangles (or make two 8x12 inch rectangles). Roll up each half of dough tightly, beginning at 6 inch side, pounding out any air bubbles as you go. Roll gently back and forth to taper end.
-Place 3 inches apart on a greased cookie sheet. Make deep diagonal slashes across loaves every 2 inches, or make one lengthwise slash on each loaf. Cover, and let rise in a warm place for 30 to 40 minutes, or until doubled in bulk.
-Preheat oven to 375 degrees F (190 degrees C). Mix egg white with 1 tablespoon water; brush over tops of loaves.
-Bake for 20 to 25 minutes in the preheated oven, or until golden brown.