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OK, that’s a tiny bit of a lie.. If I’m being 100% honest, my favorite sandwich is a grilled cheese. Unfortunately, grilled cheese sandwiches aren’t the best for packing lunch (not to mention, they’re quite caloric), but this one is great to make ahead!
I adapted this from a recipe from one I had at a restaurant a while ago, and made it a tiiiiny bit less fattening. I hate that bread is so not great for you.. Anyway, enough of my rambling.. Behold, the best sandwich ever (next to grilled cheese).
What you’ll need for one sandwich:
- Cibatta roll
- 2-3 chicken tenderloins (or 1 small chicken breast pounded to 3/4″ thickness)
- Slap Ya Mama Seasoning (or similar- Old Bay, Tony Chachere’s, and Lawry’s Seasoned Salt all work fine)
- 1 slice of sharp cheddar cheese
- 1/8 cup balsamic vinegar
- 1/8 cup water
- A few slices of onion
- 1/4 avocado, ripe
- Combine your water and balsamic vinegar in a sauce pan to a boil. Remove from heat as soon as it reaches boiling point to avoid evaporation.
2. Place your onions (I like mine sliced very thin) in a heat-proof ramekin or bowl and pour the boiling balsamic/water mixture. Set aside to “pickle.”
3. Meanwhile, season and grill your chicken. I “invested” ($10 woohoo!) in this tiny George Foreman 
4. If you want to save some mad calories, slice your cibatta, and pluck out as much of the inside as you can. Feed it to the ducks. This is great, because you still get the taste without the calories.
5. Sandwich time!! Dice your avocado and put it on the bread…
6. Add the cheese…
7. Shake off the vinegar from the onions, and add those…
8. And chicken…
Aaaand you’re done!! Taaa daaaaa!!
I’ve also made this with a “spice aloli” (mayo + hot sauce), but it’s amazing without.. This is a great healthy-ish summer sandwich. I hope you enjoy it as much as I do!