Let’s Eat: Chicken Bacado sandwiches

FORT MYERS, Fla.- It’s time to fire up the WINK News kitchen. Here Wednesday morning to show us how to make chicken bacado sandwiches are firefighters Bryan Lopez and Carolyn Rambosk from North Collier Fire Rescue.

Chicken bacado sandwich ingredients:
1 multigrain loaf of bread
1 Hass avocado
1 ripe tomato
6 0z bacon (6 slices)
4 slices provolone cheese
2 lbs. Of chicken breast
1 0z olive oil
Salt and pepper to taste
1/3 cup of chopped cilantro
1 garlic clove
1.5 oz fresh lime juice
1 tsp of tabasco sauce
¾ cups mayo

Instructions:
1. Season your chicken with olive oil, salt and pepper to taste. Grill, making sure not to overcook chicken. When finished cooking, slice chicken into strips.
2. Put bacon on sheet tray and cook evenly on both sides until crispy at 375 degrees in oven.
3. Slice your loaf of bread down the middle.
4. Halve your avocado and thinly slice into 8 slices
5. Take the core out of tomato and cut into 6 slices
6. Place cilantro and garlic clove into food processor first and chop until fine. Add lime juice, tabasco sauce, and mayo and blend until smooth. Salt and pepper to taste (place in squeeze bottle or bowl)
7. Assemble the sandwich by placing chicken first on bread, bacon, cheese, avocado, tomato and finally, drizzling cilantro aioli on top.
8. Close the sandwich and cut into 4 portions.
9. Enjoy !