Let’s eat lunch. And a good one too.
Oh and a side note, I actually could not even remember the posts that went up this week. I had to take a look back through the site just to figure out what I have posted thus far. Either my memory sucks or I am making too many things. Pretty sure it is just that my brain is completely out of space to remember even what I was thinking five minutes ago. Too much stuff going on. BUT it’s all good stuff and I am excited. A little tired, but I am young, I can handle it. I’m just happy to have good things going on in my life.
Also, since I cannot remember basically anything these days, it means there are notes everywhere. Seriously, if I have a thought I write it down on the nearest piece of paper. And if there’s no paper to be found it ends up on my hand. And I know you are probably wondering why I do not just use my phone, but I am a pen and paper girl all the way. Plus, my phone just takes too long. Doesn’t work for me.
However, going through the scribble that I wrote down and trying to remember/understand what I was thinking then? Umm yeah, that’s hard.
Here is what I can seem to remember, California – the sunshine, food trucks, way too crowded streets, highways, the farmer’s markets and the fresh food.
Basically California has a little bit of everything, and their food scene is kind of epic. Mostly, I really miss the farmer’s markets all year round. The produce is just kind of awesome all the time.
This sandwich is a little bit of everything healthy + a little bit of splurge. And really the only splurge I mean is the potato chips and bacon. Cheese never counts as a splurge in my book.
I mean, that just not logical in my brain.
Here is the catch though. Well it is not really a catch, it’s just a little odd.
This sandwich was actually inspired by my youngest brother Red. Red doesn’t actually eat a lot, and by a lot I mean both the amount of food and the variety. So he’s picky and he’s the tiniest thirteen year old ever, which also makes snowboarding and getting enough speed to fly off the jumps like he does a little harder for him. I try to tell him that if he would just eat what I make he might put on some weight, but he is also stubborn… and he argues.
Oh but I do call Red the California boy because he kind of has that “look”. And he would kill me for saying that so we’ll just keep that comment between us, we already argue too much.
Anyway, one of a few things he does eat, is a turkey sandwich. Turkey, cheese and bread. Done.
But a couple of months ago he started asking me to put potato chips in his sandwiches. The first time he asked I was amazed, shocked and excited all at the same time. I mean, um that’s genius… and um, why is he trying something so odd? It was weird, but ever since that day he almost always has a turkey, cheese potato chip sandwich after snowboarding. He loves the salt and vinegar chips, but for this post I just used Kettle Potato Chips. Thinking about it now though, salt and vinegar would have been good too.
Obviously, due to the veggies and pesto, Red – and all the rest of my other brothers (besides Brendan), would not even come close to this sandwich. Even with the bacon they pretty much freaked over the sprouts.
I do feel I should tell you that I have never actually had a California Sandwich. So this is totally my interpretation of a Cali sandwich, but to me it screams California fresh.
It’s the picture perfect lunch, or dinner in my case. Either way, it is delicious!
(The Ultimate) California Chicken and Avocado Sandwich with Bacon.
Servings: 2 Sandwiches
Calories Per Serving: 1234 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 1/2 pound boneless skinless chicken breast about 1 medium breast
- 2 tablespoons olive oil
- 2 cloves garlic minced or grated
- 1/4 teaspoon pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon cayenne
- 1/4 teaspoon smoked paprika
- 2 tablespoons fresh parsley chopped (may sub 1/2 tablespoon dried)
- 2 tablespoons basil chopped (may sub 1/2 tablespoon dried)
- 4 slices of seeded sourdough sandwich bread
- 1/4 cup [basil pesto | https://www.halfbakedharvest.com/greek-steak-and-pesto-salad-gyros/]
- 2 ounces cream cheese or goat cheese softened
- 2 ounces blue cheese crumbled (may sub your favorite cheese)
- 1 roma or heirloom tomato sliced + seasoned with salt + pepper
- 1 avocado peeled, pitted + sliced
- 1/2 cup alfalfa sprouts
- 4 leaves of fresh basil
- 4 slices thick cut bacon cooked
- 2 handfuls potato chips
- In a large bowl combine the olive oil, garlic, onion powder, pepper, cayenne, smoked paprika, parsley and basil. Add the chicken and toss well. Let sit for ten minutes while the grill preheats.
- Preheat the grill to medium high heat.
- Grill the chicken for 5-10 minutes per side, or until the chicken is cooked through and has light char marks. You may also use a grill pan to do this or even just sear the chicken on the stove.
- Remove the chicken from the grill and let cool 5 minutes. Once cool slice the chicken into thin slices.
- Grab two slices of bread and spread one slice of bread with 1-2 tablespoons pesto and the other slice with 1-2 tablespoons softened cream cheese or goat cheese. To the pesto bread add a sprinkle of blue cheese and half of the sliced chicken. Add half the tomatoes, half the avocados and half of the sprouts. Add two more leaves of basil, two strips of bacon and finish with a handful of potato chips. Now place the cream cheese bread (cream cheese facing down) on top of the rest of the sandwich. Repeat with the remaining bread and ingredients. Eat!
*Chicken from my [California Chicken, Veggie, Avocado and Rice Bowls | https://www.halfbakedharvest.com/california-chicken-veggie-avocado-and-rice-bowls/]
And that’s a good sandwich.