The Garlic Goddess
The inspiration for this sandwich came from finding a loaf of Gluten Free white bread in the freezer section of Whole Foods. I was so excited, since John and Frankie have to be Gluten Free by default Gemma and I are too. I had been craving a normal, carb filled sandwich so once I found this bread it was all systems go! What's great about this recipe is you can make it in steps and assemble right before dinner time. I poached the chicken earlier in the day, while the kids were napping. Then a little while later cooked the bacon and mixed the dressing with Gemma's help. Once John got home from work I assembled the sandwiches and we ate them so fast I didn't even have time for a picture.
While the chicken is cooling mix together the dressing for the chicken.
Finely chop the herbs and mix everything together. Once the chicken is cooled, roughly chop the chicken and stir into the dressing. Gemma helped me stir everything together for the dressing. She loved it so much she was spooning it into her mouth. Not very sanitary but if the 2 year old wants to eat anything somewhat nutritional - you let her!
Cook the Bacon
I like to cook bacon on a baking sheet in the oven.
Warm oven to 400 degrees, place bacon on parchment paper (for easier clean up) and bake in oven for 10 minutes, then flip bacon and cook for another 8 - 10 minutes depending on how crispy you like it and how thick the bacon is.
Chop tomatoes and slice avocado for sandwiches. I put the bread slices in the oven for 2 minutes to lightly toast.
Now its the fun part, assembling the club sandwich. I like the smash the avocado on one side of the bread so its spread evenly and I get the same amount of avocado in every bite. Followed by the tomatoes, bacon and chicken salad.
This chicken salad is great to make because it will stay well (if you can refrain from eating it all the first night). I try to make dinners that John can also bring to work the next day for lunch, this definitely is a keeper.