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OG Spicy Chicken Sandwich with Bacon, Avocado & Chipotle Compound Butter Instagram https://www.instagram.com/owen.han/?hl=en Makes 2 sandwiches ⸻ Ingredients: For the chili chicken:     •    1 boneless, skinless chicken breast half (10 to 12 ounces / 280 to 340g)     •    1 tablespoon olive oil     •    1 teaspoon chili powder     •    1 teaspoon ground cumin     •    1 teaspoon sweet paprika     •    1 teaspoon fine sea salt Other:     •    6 slices thick-cut bacon     •    6 slices Gouda cheese     •    4 slices sourdough bread For the chipotle compound butter:     •    ½ block (about 4 oz) unsalted butter, softened     •    1 small handful fresh cilantro     •    1 to 2 chipotle peppers in adobo sauce (adjust to heat preference)     •    ½ teaspoon paprika For assembly:     •    Chipotle mayonnaise (or your preferred brand or homemade)     •    1 ripe Hass avocado, halved, pitted, and sliced     •    Micro cilantro or coarsely chopped fresh cilantro     •    2 slices red onion, separated into thin rings     •    Crushed hot red pepper ⸻ Instructions:     1.    Make the chipotle compound butter: In a blender or food processor, blitz the softened butter with cilantro, chipotle peppers, and paprika until smooth and fully combined. Set aside.     2.    Make the chili chicken: Pound the chicken breast between plastic wrap or parchment until about ½ inch / 1.25 cm thick. Cut in half crosswise to create 2 portions. Brush both sides of the chicken with olive oil. In a small bowl, mix the chili powder, cumin, paprika, and salt, then rub the mixture evenly over both sides of the chicken.     3.    Cook the bacon: Place bacon slices in a cold skillet. Cook over medium heat, turning occasionally, until crispy and browned, about 8 minutes. Transfer to paper towels to drain. Pour out all but 1 tablespoon of the bacon fat and return skillet to medium-high heat.     4.    Cook the chicken: Add the chicken to the skillet and cook, turning occasionally, until fully cooked and no longer pink inside (internal temp should hit 165°F / 74°C), about 8 to 10 minutes. Reduce heat to very low. Top each chicken portion with 3 slices of Gouda and cover briefly to melt, about 1 minute.     5.    Toast the bread: Spread the chipotle compound butter generously on one side of each bread slice. Toast the bread slices, butter-side down, in a skillet over medium heat until golden and crisp.     6.    Assemble the sandwiches: Spread chipotle mayonnaise on the non-buttered side of the toasted bread slices. Layer with avocado slices, cheesy chili chicken, 3 bacon slices, micro cilantro, red onion rings, and a sprinkle of crushed red pepper. Cap with the remaining bread slices. Cut in half and serve immediately.

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