Latalian Taste Bud Ticklers w/ Poblano Aioli Recipe

Ingredients

• 1 14 oz. loaf Pan Bigio
• 4 cooked breaded or grilled chicken breast fillets, about 6 ozs. each
• 1 avocado, diced into 1/4 inch pieces
• 1 Roma tomato, diced into 1/4 inch pieces
• 1 tbsp. cilantro, rough chopped
• 1 tsp. parsley, rough chopped
• 1/2 large lemon
• 1 tsp. seasoned rice vinegar
• Olive oil for drizzling
• 6 slices Provolone cheese
• SPST
• Poblano Aioli:
• 3 roasted poblanos, cooled, peeled and mashed
• 2 tbsp. mayonnaise
• 1 clove garlic, pressed or finely minced
• 1/8 tsp. cumin
• 1/8 tsp. chili powder
• Sriracha
• SPST
• In a small bowl, combine avocado, tomato, cilantro, parsley, lemon juice, and about 1 to 2 tsp. olive oil and combine. SPST
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