Ingredients
6 boneless skinless chicken thighs
12 slices sourdough bread
6 slices Swiss cheese
1 large red onion
1 large steak tomato
1 romaine heart of lettuce
For the Guacamole
1 steak tomato
½ small red onion
1 hass avocado
1 serrano pepper
½ Juice of lemon
1 tbsp chopped cilantro
Salt to taste
Directions
Step 1
Preheat your griddle to medium-high heat.
Step 2
For the Guacamole
Step 1
In a food processor add, tomato, red onion, serrano pepper, avocado, lemon juice and cilantro and blend until smooth, or until your desired texture.
Step 2
Place in a bowl and add salt to taste. Cut the other steak tomato as thin as you can into rounds, and separate the lettuce leaves, set aside.
Step 3
Now let’s season the chicken thighs, add your favorite chicken seasoning, I recommend Spanglish asadero bold citrus.
Step 4
Once seasoned place on the griddle and turn every 3 min until they reach an internal temperature of 165 degrees. Once the chicken is getting close to 165, toast the sourdough bread.
Step 5
I really enjoy adding mayo when toasting bread. You can use butter if you like. Before your remove the chicken and it hit 165 add Swiss cheese and let melt for about 1 min before removing it.
Step 6
Now it’s time to assemble, add mayo to the bread, lettuce, tomato, chicken and top with a nice serving of guacamole.
