Sandwich Saturday: California Chicken

Long ago, in the magical land known as Houston, there was a bagel shop.  I think it was called the Bagel Manufacturer or something like that.   I can’t remember.  Anyway, my parents used to take us there for lunch sometimes and I remember getting a California style bagel sandwich with muenster cheese, alfalfa sprouts, tomato, etc.   It was divine.  So, much like that Insalata Della Nonna, I have spent much time perfecting my own version of this.   I can’t really justify bagels in my diet anymore, so I use different bread.  I also love love love aioli, so I added that to the sandwich rather than just plain mayonnaise.   The trick, however, is melting the cheese over the rest of the sandwich to seal in all the ingredients.  Yum!

1 small ciabatta loaf or panini bread, sliced in half (or whatever bread you want to use.   It’s just better to use one that won’t get soggy.)

4-5 slices roasted chicken lunch meat (I like low-sodium varieties)

2 thin slices of tomato

4 thin slices of avocado

alfalfa sprouts or any microgreens, piled high

1 – 2 slices muenster cheese

For the aioli (makes more than you need for one sandwich):

1/4 C mayonnaise

1 T lemon juice

1 clove garlic, minced

salt and pepper, to taste

Preheat boiler to 400 degrees.   Stir together the aioli ingredients.

Buid the sandwich in the following order:  bread, aioli, chicken, tomato, avocado, sprouts, cheese.

Place sandwich, open, in the broiler and leave in about 5 minutes, until the cheese is melted and the bread on the other half is toasted.  Remove from oven and put together, slice in half, and enjoy!

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