Tuesday, November 5, 2013

Spicy Chicken Cobb Sandwich

So I told a big ole' fat lie in regards to that whole posting a few recipes while on the honeymoon bit. 


It's just that it was sooooo dang relaxing to have zero obligations. As in, I can't fathom having to open my laptop and attempt to use my brain, relaxing.  

Scott was lucky I actually pulled myself off the couch to get ready each day.


Consider this my olive branch.  I'm pretty sure it's the best sandwich I've ever made; inspired by the intense craving I was having for a (healthier) spicy chicken sandwich from Chick-fil-a right before the wedding.

Did I mention it's topped with a rich, runny, perfectly over easy egg?  If you've never added an over easy egg to your sandwich or burger, you are seriously missing out.  Trust me.  Try it now.  It will instantly sky rocket any hum-drum sandwich or a boring old burger into a tweet-worthy culinary masterpiece.


With that I have to run.  I just got home.  I have yet to cook dinner.  I haven't even begun packing for Chicago.   Oh, and my house looks like a tornado ran through it.  

Anyone want to volunteer to come make me this sandwich, clean my house and pack for me?  I'll pay you in bacon.



Spicy Chicken Cobb Sandwich
Serves:  2
Prep Time:  30 minutes
Cook Time: 10 minutes
Total Time:  40 minutes

Ingredients:
2 chicken breasts
1/2 cup of Frank's Red Hot Sauce 
2 eggs
2 slices of Pepper Jack cheese 
4 slices of bacon
1 tomato, sliced
6 leaves of Bibb lettuce
1 avocado sliced
4 slices of bread (I used Ezekiel)
Mayonnaise

For Brine:
2 cups of water
1/8 cup of salt

Directions:
In a large bowl or Ziploc bag,  combine water and salt for brine.  Add chicken breasts and allow to soak in the fridge for 30 minutes while you prep the rest of the ingredients.  Trust me, don't skip the brine.  It makes the chicken 352 times juicier.    Meanwhile, preheat grill to medium high heat, fry bacon, and slice tomato and avocado.  When 30 minutes brine time is up, remove chicken from brine, season with salt and pepper, and grill for 5 minutes per side (or until chicken reaches 160 F), basting with hot sauce periodically.  Remove chicken from grill, top with sliced Pepper Jack cheese and tent with foil.  Quickly fry two eggs over easy and toast bread.  Assemble sandwich by layering lettuce, spicy grilled chicken, eggs, bacon, avocado, and tomato on toast slathered with mayonnaise.   Attempt to take a bite without making a mess.


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