California Chicken Sandwiches

I am not a big burger fan. When I was a kid, I refused to eat them. I usually got a chicken sandwich instead and I still prefer it. This is my ultimate sandwich. Nordstrom Cafe used to serve a very similar sandwich on foccacia bread years ago. I have tried my best to replicate their sandwich replacing the foccacia with my favorite brioche buns. This sandwich has all my favorites: bacon, cheese and avocado. If you aren't a huge sprout fan, lettuce and tomato work just as well.  One day I will try and figure out how Nordstrom got their foccacia tall enough to slice in half for a sandwich.

California Chicken Sandwiches

2 large boneless skinless chicken breasts
2 tablespoons olive oil
Juice of one lime
1 clove garlic, minced
1 teaspoon Worcestershire sauce
Dash of hot sauce
1 teaspoon kosher salt
6 slices bacon

4 slices provolone cheese
4 brioche buns
1 avocado, sliced
1 cup alfalfa sprouts

Cut each chicken breast in half. In a shallow dish, combine the oil, lime, garlic, Worcestershire, hot sauce and salt. Add the chicken breasts to the dish, turning to coat evenly. Allow to marinate at room temperature for 30 minutes.

In a large skillet, cook the bacon over medium heat until cooked through. Drain the bacon on a plate lined with paper towels and set aside. Remove all but on tablespoon of the bacon grease from the pan and increase the heat to medium-high. Add the chicken breasts to the pan and cook 5 to 7 minutes on each side, until chicken is cooked through. During the last minute of cooking, top each chicken piece with 3 half slices of bacon and a slice of cheese. Assemble the sandwiches on the brioche buns each with a piece of chicken, avocado, and sprouts. Serve.

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