A summery sandwich!
ingredients
ingredients
method
step-by-step directions

David Gordon's Summer California Chicken Sandwich

  • For the Chicken:
  • 8 Chicken breasts (thinly sliced)
  • 8 Ciabatta Rolls

For the Bourbon BBQ Sauce:

  • 2 tablespoons Olive oil
  • 2 Cloves garlic (minced)
  • 1 Knob fresh ginger (minced)
  • 1 Large onion (diced)
  • 1/2 cup Bourbon (Dave prefers Maker's Mark)
  • 1/2 cup Brown Sugar
  • 1/2 cup Molasses
  • 1/2 cup Cider Vinegar
  • 1/2 cup Apple cider
  • 1 40 ounce bottle ketchup
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons Honey
  • 2 teaspoons Chili Powder
  • 1/4 teaspoon Cayenne pepper
  • 1 teaspoon Fresh ground black pepper
  • Kosher salt to taste
  • 1/2 teaspoon Red Pepper Flakes

For the Simple Guacamole:

  • 10 Ripe Avocados
  • 1/2 cup Fresh cilantro
  • 1/2 Large white onion
  • 2 Jalapeno peppers (diced)
  • Sea salt to taste
step-by-step directions
  • For the Bourbon BBQ Sauce: In a large sauce pan, sweat the onions in olive oil. Add the garlic, ginger and red pepper flakes. Once garlic turns translucent, add the bourbon and flambé. Once fire is out, add all remaining ingredients (minus the salt) and bring to a boil. Once boiling, lower the flame and simmer for 20-30 minutes. Add salt to taste and strain through a mesh strainer.  Pour over thin sliced boneless chicken and marinate before grilling.
  • For the Simple Guacamole: In large bowl mix finely chopped onion, jalapeno and cilantro. Add avocados and stir until a nice mix of large chunks of Avocado with creamy.  Add sea salt to taste. 
  • Grill chicken on medium high heat for 5-6 minutes on each side. Serve chicken smothered in Bourbon BBQ Sauce and topped with Simple Guacamole on a ciabatta roll.
Similar categories: Dinner Lunch
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