The East Community Guide - Gainesville, FL April 2019 the east take 3 | Page 11

Bacon, Avocado, and Chicken Sandwich
Cloud Bread
3 large eggs
3 ounces cream cheese
1/8 teaspoon cream of tartar
¼ teaspoon salt
½ teaspoon garlic powder
The Filling
3 tablespoons mayonnaise
3 teaspoons sriracha
6 slices bacon
9 ounces chicken breast
6 slices pepper jack cheese
6 whole grape tomatoes
6 ounces avocado
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Preheat the oven to 300°F. Begin separating 3 eggs into to two clean, dry bowls.
Add cream of tartar and salt to the whites. Using an electric mixer, whip the egg
whites until you see soft, foamy peaks form.
In the other bowl, combine 3 oz. of cubed cream cheese with the egg yolks and
beat until a pale yellow color.
Gently fold the egg whites into the yolks, half at a time.
On a parchment paper lined baking sheet, spoon about ¼ cup of the cloud bread
batter into six rounds. This recipe makes 6 large cloud bread.
Using a spatula, press gently on tops of the cloud bread to form squares. Then
sprinkle the tops with garlic powder and bake for about 25 minutes.
While the cloud bread are baking, cook the chicken and bacon with some salt and
pepper.
To arrange the sandwiches, begin by combining mayo and sriracha and spread 1/3
onto the underside of three cloud breads. Add your chicken on top of the spicy
mayo.
Add 2 slices of pepper jack cheese, 2 slices bacon, 2 halved grape tomatoes, and
spread 2 ounces mashed avocado on top of each sandwich. Season to taste, then
top with the remaining cloud breads.
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