I feel like Joey from Friends would have absolutely loved spending this week in the LLB kitchen with all of the sandwich making that has been going on! Remember how much that guy loved sandwiches? Am I the only one who really misses that show and continues to watch re-runs on the regular? 🙂
Any-who, back to those sandwiches we’ve been making this week!
In case you missed our previous two posts featuring the delectable Vegetarian Portobello Caprese Sandwich or the scrumptious Greek Chicken Salad Sandwich, we’re on a mission to win Mezzetta’s “Make That Sandwich” Contest and therefore created three different sandwiches to enter each of the three categories in their contest: hot, cold and vegetarian!
Over the past week I’ve become completely obsessed with their Roasted Bell Pepper and Chipotle Spread! Everything from putting it in wraps to spreading it on bagels to simply tossing it on a plain tortilla and digging in!
With the overwhelming popularity of my Chipotle Lime Chicken Skewers, I felt like a Chipotle Chicken Sandwich with the delicious Mezzetta Chipotle spread could be just the ticket to winning their “Make That Sandwich” grand prize! To up my chances for the win, I added crispy bacon on top, because we all know, everything’s better with bacon!
- 2 limes (juiced)
- 1 tbsp jalapeño liquid
- 1 tsp Mezzetta Crushed Garlic
- 1 tsp chipotle powder
- 1/2 tsp cumin
- 2 chicken breasts (boneless, skinless)
- 3 slices bacon
- 2 hamburger buns
- 2 tbsp Mezzetta Roasted Red Bell Pepper and Chipotle Spread
- 1/2 cup iceberg lettuce
- 1 small tomato (sliced)
- 1/4 cup Mezzetta Deli Sliced Jalapeños
Begin by whisking the lime juice, jalapeño liquid, crushed garlic, chipotle powder and cumin together in a small bowl.
If you’re wondering what I mean by “jalapeño liquid”, take a tablespoon of liquid from the jar of Mezzetta jalapeños, oh yeah, that just happened! 😉
Next, pour the marinade over the chicken breasts.
Coat the chicken well, then place in the refrigerator to marinate for 15 minutes.
Turn the grill on to medium and place the chicken on the grill for 10 minutes per side.
The last 3-4 minutes of grill time, add the hamburger buns to the grill to toast.
Remove the chicken and buns from the grill. Spread 1/2 tbsp of the Red Pepper Chipotle Spread on each bun.
Next, top the bottom buns with the lettuce and tomato.
Add a piece of chicken (whole or sliced, your preference!) on top of the tomatoes, then place one and a half slices of bacon on to the chicken.
On the top bun, add the jalapeños.
Place the top bun on the sandwich and dig in!
Tons of flavor in this sandwich, great crunch from the bacon and a slight heat from the chipotle chicken and spread! Overall, a winning combination 😉
♣ Vegetarian Option: Replace the chicken with tofu and omit the bacon to make this recipe vegetarian.
♦ Gluten Free Option: Substitute gluten free hamburger buns to make this recipe gluten free.