Dive Bomb Tortas - a guest recipe

A recent off-the-cuff recipe from my wonderful boyfriend...

Ingredients:

• Chicken breasts (pounded flat to ¼”)
• Avocado (sliced into thin wedges)
• Heirloom tomatoes (sliced into thin wedges)
• Lettuce
• Marinade (See below)
• Adobo butter (See below)
• Mini French baguettes
• Mayo (optional)

Chicken Spice Rub / Marinade:

• Parsley
• Thyme
• Basil
• Fresh chives
• Oregano (Fresh & Dry)
• Sweet paprika
• Ground coriander
• Olive oil
• Salt
• Garlic

Adobo Butter

• 8Tb Butter (room temp)
• 1Tb adobo sauce
• 1Tb honey
• 1-2 Ancho chile in adobo sauce (crushed with back of fork into butter)

Marinade chicken for 20 minutes and grill
Spread adobo butter on inside baguettes and grill
Assemble remaining ingredients
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Note: I started graduate school in September and life got a bit hectic. When I did manage to find time to cook creatively, I didn't seem to have any time leftover to blog. But it's summer now, and I'm trying to get back on the blogging train, as I've been cooking up a storm! To get me started, here's a guest recipe from my boyfriend. He made these sandwiches this weekend, which we ate on a lovely summer evening while sipping mojitos on a lovely backyard patio at a friends house. I highly recommend both the sandwich and the setting!