I threw these ingredients together on a whim and the sandwich turned out so well, I surprised myself! If you’re in a rush, microwave the bacon. Just cover it with paper towel to keep it from splattering too much.
—DANA YORK KENNEWICK, WA
START TO FINISH: 30 MIN. • MAKES: 4 SERVINGS
4 boneless skinless chicken breast halves (4 ounces each)
2 teaspoons Italian salad dressing mix
4 slices pepper jack cheese
4 ciabatta or kaiser rolls, split
2 tablespoons mayonnaise
3/4 teaspoon Dijon mustard
4 cooked bacon strips, halved
4 slices tomato
1/2 medium ripe avocado, peeled and thinly sliced
1/2 pound deli coleslaw (about 1 cup)
1. Pound the chicken breasts with a meat mallet to flatten slightly; sprinkle both sides with the dressing mix. Moisten a paper towel with cooking oil; using long-handled tongs, rub on the grill rack to coat lightly.
2. Grill chicken, covered, over medium heat or broil 4 in. from heat 4-6 minutes on each side or until a thermometer reads 165°. Place cheese on chicken; grill, covered, 1-2 minutes longer or until cheese is melted. Meanwhile, grill rolls, cut side down, 1-2 minutes or until toasted.
3. Mix mayonnaise and mustard; spread on roll tops. Layer roll bottoms with chicken, bacon, tomato, avocado and coleslaw. Replace tops.
