Chicken Cobb Sandwiches

Chicken Cobb Sandwiches

4 single chicken breasts, about 1 1/2 lb. total

1/2 tsp. salt

1/2 tsp. coarsely ground black pepper

1 tsp. ground allspice or nutmeg

2 tbsp. canola or peanut oil, more if needed

8 slices whole-wheat or firm textured white bread

1 tbsp. spicy brown mustard, more if desired

2 ripe avocados

3 tbsp. Basil Salad Dressing
(Basil Salad Dressing
Makes about 1/2 cup.

1/3 c. olive oil

2 tbsp. vinegar

1 tbsp. lemon or lime juice

1 clove crushed garlic

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

3 tbsp. chopped fresh basil

In a small bowl or jar, combine the oil, vinegar, lemon or lime juice, garlic, salt, black pepper and basil. Beat briskly with a fork or whisk, or shake vigorously to combine.)

To prepare chicken: Rinse and pat dry the chicken breasts. Cut each piece in half crosswise, for a total of 8 pieces. Discard the skin.

Sprinkle the chicken with the salt, black pepper and allspice. Lightly oil a heavy cast-iron grill pan or large skillet and place over high heat. Place four pieces of the chicken in the pan and cook over high heat for 3 to 4 minutes, without turning, adding oil as needed.

When chicken pieces are golden brown, turn them over and cook 3 to 4 minutes longer, or until the chicken is springy and its juices run clear. Remove the chicken from the pan and cook the remaining chicken the same way.

To assemble sandwiches: Brush one side of each slice of bread with the mustard. Top with the chicken, dividing evenly. Peel the avocados and cut into thin wedges.

Arrange avocados on top of the chicken, and then drizzle a couple tablespoons of the Basil Salad Dressing on the sandwich.

Top each sandwich with another slice of bread, wrap in wax paper or plastic wrap, and then in foil, for packing to go.
Serves 4.