½ cup mayonnaise (plus extra for toasting the bread)
Juice of 1 lemon
2 garlic cloves
Black pepper to taste
8 slices cooked bacon
2 ripe avocados, sliced
Directions
In a blender, combine 1–2 chipotle peppers, ½ cup mayonnaise, lemon juice, garlic cloves, salt, and black pepper. Blend until smooth and creamy. Set aside.
Season the chicken with all-purpose seasoning, garlic powder, and salt. Cook on the Blackstone griddle until golden brown and fully cooked through. Slice into pieces sized for sandwiches.
Spread a thin layer of mayonnaise on both sides of each slice of sourdough bread. Place on the griddle and toast until golden and crispy on both sides.
Spread chipotle mayo on one side of each toasted bread slice. Layer with sliced chicken, crispy bacon, and avocado. Top with another slice of bread.
Cut sandwiches in half and serve warm. Enjoy a creamy, smoky, and crunchy bite every time.
