2ouncesblue cheesecrumbled (may sub your favorite cheese)
1roma or heirloom tomatosliced + seasoned with salt + pepper
1avocadopeeled, pitted + sliced
4leavesof fresh basil
4slicesthick cut baconcooked
2handfuls 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/]