Total time 30 minutes
2 large chicken breasts
Schar Gluten Free Deli Style Bread Sourdough
3 tbsp smoked paprika
1 tbsp sea salt
1 tbsp dried oregano
3 tsp dried thyme
3 tsp chili powder
1 tsp cayenne pepper
1/2 tbsp garlic oil
4 slices of Violife smoked provolone cheese
Ingredients for dill sauce
1 tbsp vegan mayo
1/8 tbsp black pepper
1/2 tbsp dried dill
Preheat oven to 375°F
Make the dill sauce and place in fridge. It is best to let the sauce sit for at least an hour.
Cut jalapeño into strips and place on baking sheet with four slices of bacon. Bake for 10-12 minutes.
In a small bowl mix smoked paprika, sea salt, oregano, thyme, chili powder and cayenne pepper. This makes your cajun mixture!
On a cutting board pound out the chicken so it becomes thinner. Coat the chicken with the garlic oil. Then coat the chicken with the cajun mixture. Turn your table top grill onto medium. Grill your bread. Then grill your chicken on medium for 8-10 minutes. Your chicken should not take long because you pounded it out to be thinner.
Next you are going to put the dill sauce, bacon and jalapeños on the bread. Cut your chicken breast in half. Layer your chicken breast and cheese. Enjoy!