Southwestern Chicken Sandwiches

by Dana Kayal
2 lbs boneless skinless chicken breasts
1/2 cup Mayo
~1/4 tsp VE Chipotle Chili (adjust to your heat tolerance)
2 tbsp chopped red onion
1 recipe VE Foccacia Bread, prepared and baked on Cookie Sheet
Romaine Lettuce Leaves
4 slices bacon, cooked till crisp
1 Avocado, sliced

1. Pound Chicken breasts to 1/2 inch thickness and grill.
2. Combine Mayo, Chipotle and Red Onion.
3. Cut Foccacia Bread into 2 pieces. Slather one piece with mayo mixture, top with lettuce, chicken fillets, bacon, and avocado.
4. Top with other half. Secure with toothpicks and cut into 8 Sandwiches.