This time, a real recipe. As it says in the text, it serves 6 people. Just cut everything back if you want to have it for less. This was written for a Food Network competition that I didn't win.
I've got two other recipes I've made myself, but those are for another Clog.
Southwestern Chipotle Chicken Club Sandwich
Wheat Bread - 18 slices (6 toasted, 12 untoasted)
Pepperjack Cheese - 6 slices
Colby Jack Cheese - 6 slices
minced Cilantro - 2 Tbsp (or 6 tsp, to be even)
Avocado slices - 6
Butter - 6 oz
Mayonnaise - 6 oz
Roasted Garlic - 1 oz
minced Chipotle Peppers - 2 oz
Romaine Lettuce - 6 medium sized leaves, should fit on bread slices
Grilled Chicken Breast - 6 3-4 oz pieces
Red Onion (slices or julienned) - 6 oz
Cooked Bacon - 6 strips
Lime Juice - 1/4 cup
1 - Take cheese and put one slice of each between untoasted bread slices, and top with 1 tsp of cilantro and 1 slice of avocado. Grill in a hot pan with butter until bread is golden brown and cheese is melted. Reserve and cool
2 - combine Mayonnaise, garlic, and chipotle peppers. Mix well and spread lightly on one side of each slice of toasted bread. Spread remaining mayo mix on top of grilled cheese sandwiches
3 - Place lettuce leaves atop cooled sandwiches, and add 1 piece each the remaining ingredients (and 1 oz of onion) except for Lime Juice. Place toasted bread slices atop the bacon.
4 - Brush top of toasted bread slice with lime juice, and serve.
Prep Time - 15 minutes
Goes well with Chips & Salsa, and a Frozen Strawberry Margarita, or any Margarita. Or a Mojito.