Serves 4
4 large or 8 small grilled boneless chicken thighs
8 slices cooked smoky bacon
1 cup cooked fresh corn
1 tablespoon chopped parsley
1 tablespoon chopped shallots
1 tablespoon olive oil
1 teaspoon freshly squeezed lemon juice
Salt and freshly ground pepper
16 slices sourdough bread, grilled
8 pieces lettuce
1 cup coleslaw
1/2 cup mayonnaise
Grill the chicken until done and cook the bacon until crispy.
Make the corn salad by combining in a medium bowl corn, parsley, shallots,
olive oil, and lemon juice. Season with salt and pepper.
To assemble sandwiches, take a piece of grilled bread and layer with lettuce leaf and 1⁄4 of the coleslaw. Add another piece of bread and top with lettuce leaf and 1/4 of the corn salad. Add another slice of bread and top with a grilled chicken thigh and crispy bacon. Top that with the final piece of grilled bread, coated in mayonnaise.
Slice sandwiches in half and serve.
