Basil Chicka-Caddo Sandwich

By: Cathy Zeis - The Walk-In Chef
By: Cathy Zeis - The Walk-In Chef

Ingredients


  • 4 boneless, skinless chicken breasts
  • 2 tablespoons fresh basil, chopped
  • 1 tablespoon garlic powder
  • 1/2 tablespoon cayenne pepper
  • 4 deli sliced pieces of Provolone cheese
  • 2 ripe avocadoes
  • 1 loaf of sourdough bread
  • 2 hot house tomatoes, sliced
  • 1 red onion, sliced
  • 1 head Romaine lettuce



    Tomato Mayonnaise:
  • 2 heaping tablespoons of light mayonnaise
  • 1 teaspoon Italian spaghetti sauce

    Directions

    Mix all spices together in a bowl. This creates a dry rub. Rub the dry mix on both sides of each chicken breast. Grill over a hot fire to sear meat. Cook until juices run clear. When chicken is done, take a teaspoon and spoon out slices of avocado one at a time and place on top of chicken breast. Cover with a slice of cheese and melt. In a small bowl, combine the two ingredients for tomato mayonaise and stir until combined. Spread on bread. Garnish with vegetables. Place chicken breast on top of vegetables. Cut diagonally and serve.
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