California Chicken Sandwich with Avocado Cilantro Dressing

California Chicken Sandwich with Avocado Cilantro Dressing


  • 4 slices of Garlic San Luis Sourdough Bread
  • 8 slices of Havarti or Pepper Jack Cheese
  • 1 large tomato sliced
  • 1 cup of baby spinach
  • 2 TSP + Olive Oil
  • ½ lb fresh ground chicken (1/2 lb breast/ ½ thigh)
    • Seasoned with
  • 3 TSP crispy bacon or real bacon bits
  • A few twists of fresh ground pepper
  • Pinch of salt
  • 1 tsp chopped shallot
  • ½ TSP minced garlic
Avocado Cilantro Dressing
  • 1 large ripe Haas Avocado
  • 1 TSP Light Sour Cream
  • 1 TSP Mayonnaise
  • ½ tsp. celery salt
  • ½ tsp cumin
  • Fresh ground pepper
  • 2 TSP Chopped Cilantro
  • The juice of 1 lime

First make sauce so that the flavors can melt together. Simply combine all ingredients and mix well until smooth. Toast or grill bread. Then, Season chicken and mix well. Score into 2 sections and form into the shape of the bread. Pat well, and pat dry with a paper towel. Heat oil over med/high heat. Meanwhile, lay out remaining sandwich components to make an assembly line of sorts. Add patties to the pan, and don’t turn for at least 1 full minute to get a crispy outer burger. Spread each side of toast with about 1-2 TSP of dressing. Add in layers, spinach, cheese and tomato. Season tomato with pinch of sea salt and pepper. Turn chicken and cook about 5-7 more minutes depending on thickness. Place on bread and serve with a local spinach salad. Also, it's just as good to use grilled chicken rather than ground chicken.

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