Скачать или смотреть This Sandwich Took Me From 0 to Millions

OG Spicy Chicken Sandwich with Bacon, Avocado & Chipotle Compound Butter
Instagram https://www.instagram.com/owen.han/?h...
Makes 2 sandwiches

⸻

Ingredients:

For the chili chicken:
    •    1 boneless, skinless chicken breast half (10 to 12 ounces / 280 to 340g)
    •    1 tablespoon olive oil
    •    1 teaspoon chili powder
    •    1 teaspoon ground cumin
    •    1 teaspoon sweet paprika
    •    1 teaspoon fine sea salt

Other:
    •    6 slices thick-cut bacon
    •    6 slices Gouda cheese
    •    4 slices sourdough bread

For the chipotle compound butter:
    •    ½ block (about 4 oz) unsalted butter, softened
    •    1 small handful fresh cilantro
    •    1 to 2 chipotle peppers in adobo sauce (adjust to heat preference)
    •    ½ teaspoon paprika

For assembly:
    •    Chipotle mayonnaise (or your preferred brand or homemade)
    •    1 ripe Hass avocado, halved, pitted, and sliced
    •    Micro cilantro or coarsely chopped fresh cilantro
    •    2 slices red onion, separated into thin rings
    •    Crushed hot red pepper

⸻

Instructions:
    1.    Make the chipotle compound butter:
In a blender or food processor, blitz the softened butter with cilantro, chipotle peppers, and paprika until smooth and fully combined. Set aside.
    2.    Make the chili chicken:
Pound the chicken breast between plastic wrap or parchment until about ½ inch / 1.25 cm thick. Cut in half crosswise to create 2 portions.
Brush both sides of the chicken with olive oil.
In a small bowl, mix the chili powder, cumin, paprika, and salt, then rub the mixture evenly over both sides of the chicken.
    3.    Cook the bacon:
Place bacon slices in a cold skillet. Cook over medium heat, turning occasionally, until crispy and browned, about 8 minutes.
Transfer to paper towels to drain. Pour out all but 1 tablespoon of the bacon fat and return skillet to medium-high heat.
    4.    Cook the chicken:
Add the chicken to the skillet and cook, turning occasionally, until fully cooked and no longer pink inside (internal temp should hit 165°F / 74°C), about 8 to 10 minutes.
Reduce heat to very low. Top each chicken portion with 3 slices of Gouda and cover briefly to melt, about 1 minute.
    5.    Toast the bread:
Spread the chipotle compound butter generously on one side of each bread slice.
Toast the bread slices, butter-side down, in a skillet over medium heat until golden and crisp.
    6.    Assemble the sandwiches:
Spread chipotle mayonnaise on the non-buttered side of the toasted bread slices.
Layer with avocado slices, cheesy chili chicken, 3 bacon slices, micro cilantro, red onion rings, and a sprinkle of crushed red pepper.
Cap with the remaining bread slices. Cut in half and serve immediately.