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.