Grilled Chicken Sandwiches with Spicy Aioli Mayo

Ingredients

• 4 boneless, skinless chicken breast halves
• Chicken marinade (see below)
• 8 slices thick-cut bacon
• 4 slices provolone cheese
• 4 fresh ciabatta rolls, lightly toasted
• Spicy Aioli Mayonnaise (see below)
• fresh baby spinach
• 2 tomatoes, sliced
• 2 avocados, sliced
Chicken Marinade:
• 1 pkg Good Seasons Italian dressing
• 1/2 c. olive oil
• juice of 1 lemon
Spicy Aioli Mayonnaise:
• 1 c. mayonnaise
• 2 cloves garlic, crushed
• 1/2 tsp. lemon juice
• 1 tsp. paprika
• 1 tsp. dijon mustard
• 1 1/2 Tbsp. Sriracha sauce

Instructions

• Pound chicken breasts flat and place in plastic Ziploc bag.
• Combine marinade ingredients and add to chicken. Seal bag (pressing as much air out as you can) and marinade in refrigerator for at least an hour.
• In the meantime, pan-fry bacon until most of the grease is cooked off but not completely cooked through. Remove from pan and place on paper towels to soak up grease.
• Remove chicken from marinade (discard marinade) and grill over medium heat until cooked through.
• Top chicken with cheese and remove once cheese is melted.
• Add bacon to grill while chicken is cooking-- watch the bacon closely so it doesn't burn. Once the bacon is nice and crispy, remove from grill.
• Combine Spicy Aioli Mayonnaise ingredients and spread over toasted ciabatta rolls.
• Add chicken and bacon to each roll and top with remaining ingredients.
• Serve hot and enjoy!