Grilled chicken, crispy bacon, fresh sliced tomato, fresh homemade guacamole and spinach piled high in between two grilled portabella mushroom tops.
This thing is massive and delicious.
This is a recipe I actually did quite a while ago and I'm not sure why I haven't posted it until now. It's a giant sandwich, minus the bread. This thing is so big I made the serving for this as half of the sandwich. I'm sure there are plenty of people who could eat the whole thing, but I sure couldn't.
Makes 1 sandwich
2 portabella mushroom tops
1 TBS butter
1 chicken breast half
1 TBS olive oil
Salt and Pepper to taste
1 piece of bacon, halved and cooked
2 slices tomato
1 TBS diced tomato
1 TBS diced red onion
1 TBS chopped cilantro
1 tsp fresh lime juice
dash of salt
1/4 cup fresh spinach
Heat the oil in a small skillet. Season the chicken with salt and pepper and cook 3-5 minutes on each side or until cooked all the way through. Set aside.
Mash the avocado, diced tomato, onion, cilantro and lime juice and dash of salt. Mix well and set aside.
Remove the stem from the portabella mushroom tops and scrape the insides as best as you can. Rinse well. Melt the butter in the skillet and brown the mushrooms on both sides until they are tender and nicely brown. Place on a plate lined with paper towel to cool slightly. Place one top on a plate and begin loading. Start with the tomato, slice the chicken and place on top of the tomato. Add the bacon and then load on the guacamole. Top with the spinach and finish off with the other portabella mushroom top. Cut it in half, or just eat the whole thing.
For 1/2 of the stack: 277 calories, 23g fat, 367mg sodium, 11g carbs, 5g fiber, 8g protein