December 28, 2018

  • 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
Prepare Chicken:
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.

Prepare Crust:
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.

Assemble Sandwich:
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!