Azure's Chimichurri Chicken Sandwich

This Sandwich is definitely not just a sandwich... I've derived this version from a New PC Recipe here... Chimichurri Chicken Sandwich.

***Disclaimer: I am an Independent Consultant for Pampered Chef so I do often refer to products. You are under no obligation to purchase anything to enjoy this site.

***Second disclaimer: I am not a professional chef or a nutritionist and often my recipes will leave the reader to choose their favorite seasoning or brand to use, so I do NOT include nutritional information for my recipes. That is completely up to the reader to determine based on ingredients they use***

INGREDIENTS

3 tbsp Chimichurri Seasoning Mix

1½ tbsp  water

¼ cup  oil

¾ cup Duke's mayonnaise

½ tsp  salt

2   large chicken breasts

8 Buns (just grab your favorite)

8 tbsp prepared Guacamole

4   slices provolone cheese, halved

6 oz. (175 g) roasted red bell peppers, drained (about ½ a jar)

red onion slices

DIRECTIONS

Whisk together the seasoning mix and water in a large bowl. Let the seasoning sit for 5–10 minutes.

Stir in the oil, mayonnaise, and salt. Set aside ½ cup of the sauce. Add the chicken to the bowl with the remaining sauce and toss to coat. (Best if you prepare this before and let it set overnight)

Heat the 12" (30-cm) Cast Iron Grill Pan Skillet with the Grill Press over medium heat for 5 minutes. Cook the chicken, covered with the Grill Press, for 7–10 minutes on each side, or until the chicken is browned and reaches 165°F (74°C). Remove the chicken and let it rest for 5–7 minutes before slicing into thin strips.

Optional: Grill the bread in batches, cut-side-down, using the Grill Press to weigh it down.

To build a sandwich, spread the reserved chimichurri mayo on the top and bottom pieces of bread. Followed by the guacamole, chicken, provolone, roasted red peppers, and red onions.

Top with the other piece of bread. Repeat with the remaining ingredients to make a total of 4 sandwiches.