Chicken-Guacamole sandwiches, serves 4
Good baguette, crusty but not too, or similar (I don’t think you want a really soft white bread for this, as it will likely get soggy and come to bits)
2 skinless boneless chicken breasts, sliced in half (to become thinner, not shorter) and pounded into thin scallops
3 cloves garlic, chopped fine
Juice of two limes (or so)
Half cup olive oil (or maybe a little less)
Glug of tequila or mescal
Tablespoon olive oil
Couple of glugs of tequila
One small bunch green onions, sliced into thin rounds
For the chicken: make the marinade, which is essentially a salad dressing. Once it tastes nice and lime-garlicky, add a glug of tequila and put it in a dish with the chicken for at least an hour.
Heat oil in a skillet over medium-high heat. When hot, add the chicken (you may need to do this in batches). Cook on both sides (should only take a few minutes, as it’s thin), and remove to a plate. Dump in a couple of glugs of tequila (white wine would work, or water) to deglaze the pan. If you feel like it, add a little marinade, too. Reduce a little, but don’t get it too syrupy- the deglazing liquid will be used to moisten the bread a little. The chicken can come to room temperature (which I let it do, since I made dinner at noon to avoid making my little brick house hopelessly stifling) or not. It'll be good either way.
Peel and mash the avocadoes. Add lime juice and salt to taste and then mix in the sliced green onions. If not using immediately, press plastic wrap directly onto the surface of the guac. It’ll probably still discolor a bit, but not as badly.
Slice the baguette into your desired sandwich-length sections, and cut each section in half. Drizzle deglazing liquid on both halves. Spread a small amount of guac on the lower half, and top with chicken breast. If using romaine, top the chicken breast with a little romaine. On the other half, spread a much more generous layer of guac. Close the sandwich, grab a number of napkins, and enjoy.
Curly and I discussed a couple of variations. Both of us think that a little shaved pecorino could be a nice addition, or that mixing some salsa verde into the guacamole could be tasty. Or serving with a slice of lime to squeeze on as you eat.
*Two avocadoes is probably enough if you’re only using them for the sandwiches, but… who can resist eating a few spoonfuls of guacamole? Nobody in my family. Curly will sometimes ask for mashed avocado with salt and lime to eat as a snack.