- 1 Plant-Based or favorite variety of Cali’flour crust
- 2 oz boneless skinless chicken breast
- Olive oil cooking spray
- Salt and pepper
- 1 T mayonnaise
- 4 large thin tomato slices
- 2 strips turkey bacon, cooked
- 4 small lettuce leaves
Preheat a large cast-iron skillet over med-high heat. Coat the skillet with cooking spray. Season the chicken with salt and pepper and place in pan. Cook for about 2 minutes on each side or until cooked through. Remove and let rest. Wipe skillet clean. Slice chicken when cool.
Cut the Cali’flour Crust in half, then each side into thirds: making 6 triangles. Warm skillet over med-high heat. Spray pan with cooking spray, place triangles in batches and cook until browned on the bottom (about 2 min). Flip and cook until browned on the second side and firm. Remove from heat to rest.
Spread mayonnaise on one side of all the triangles. Place one triangle on a plate mayo side up. Top with piece of chicken and lettuce leaf. Follow with another triangle on top, mayo side down. Add mayo to crust, then 2 tomato slices, 1 bacon strip, and a second lettuce leaf. Finish with a third triangle, mayo side down. Insert a cocktail stick through the sandwich if desired. Repeat with the remaining ingredients to make a second sandwich. Serve and enjoy!