Our Best Sandwich Yet

Yesterday we found ourselves watching Adam Richman’s “Best Sandwich in America” in which he travels around the country, visiting different regions on a quest to find the best sandwich ever.  It was quite entertaining – though I must say that you can’t compare an Asian Flank Steak sandwich (Memphis) to a cheese biscuit (Chapel Hill)…they’re on two totally different scales.

Moving on though – it just so happens a sandwich was on the menu last night.  A sandwich packed with so much flavor that it’s now deemed as “Our Best Sandwich Yet” – we’ve never made anything like this before.

Tequila Lime Chicken Club Sandwich with Guacamole and Roasted Jalapeno Mayo.  I know.  It’s insane.  And insane is totally a good thing.

First you need the marinate the chicken.  We didn’t remember to mix up this marinade the night before but it did get a good 7 hours of marinating in.  Tequila + lime juice and zest + cilantro + garlic + cumin + jalapeno ( and a few more things) = amazing.

We used thighs instead of breasts and I highly recommend making this switch.  So much more flavor.

Grill the chicken and we even grilled the bacon (less mess!) – dry aged bacon, by the way, is the jam.

The mayonnaise can also be made in advance.  Roasted jalapenos mixed with green onions, cilantro and mayo.  I don’t even like mayo and this was absolutely necessary.

Now make your sandwich!

A good hearty bun (not toasted – I wanted it to soak up the flavors – gluten-free for me, sesame seed bun for big guy).  Spread on a layer of guac and a sprinkle of feta cheese.  Place a chicken thigh hot off the grill on top along with bacon.  (mmmmm, bacon)  Next spread a thin layer of the mayo on the top bun and sandwich together.

 

 

Oh man.  Our best sandwich yet.