One thing I do when I plan my menu for the week is look at the weather. If the high is below 65 and overcast, I'll often make soup. If it's above 70 and sunny, then I often use the grill for dinner. There's really not much variation here in San Diego with the weather so this week I made soup on Monday because it was cold and yesterday I filled up the kiddie pool for William and grilled up these chicken avocado lime sandwiches for dinner. No heating up the house and Will got to run around all day in a diaper. Win, win.
two breasts in half because they're so large these days)
4 slices Swiss cheese
2 avocados, sliced
2 tomatoes, sliced
4 Kaiser rolls (or hamburger buns)
Dressing (recipe below)
Drizzle chicken breasts with canola oil and season generously with salt and pepper (you can also marinate the chicken in lemon/lime juice, oil and salt and pepper for a few hours but I often don't think ahead that far in advance). Grill chicken until almost done (this takes me about 10 minutes because I half mine). Place cheese slices on top of each breast for the last few minutes of cooking until melted and bubbly. Remove from grill and squeeze lime juice over the chicken. Toast the buns and spread with dressing. Add chicken, avocado slices and tomato.
2 Tablespoons mayonnaise
Zest of 1 lime
Juice of 1 lime
1 teaspoon Worcestershire sauce
Combine all together in a small bowl and mix well. Set aside until ready to use.
*I served this with broccoli salad, which I'll share the recipe for tomorrow.