Mushroom Spinach Grilled Chicken Sandwich

Wash and slice mushrooms. Set aside. Cook bacon in a skillet on medium heat to desired crispness. Set aside on paper-towel-lined plate. Slice chicken breast into strips. Sprinkle with Emeril’s seasoning (I coat mine in the stuff).

Heat a nonstick skillet on medium heat. Add seasoned chicken. Cook until no longer pink.

While chicken is cooking, drain ALMOST all of the bacon grease from the skillet. Heat on medium heat, adding butter. Add minced garlic (I use the jar to save time). Slightly brown the garlic, then add the sliced mushrooms. Stir to coat in the butter mixture. Season with garlic salt (be careful not to use too much- just a little sprinkle is fine).

To assemble the sandwich, toast sandwich thins in the toaster. Top one slice with pepperjack cheese, chicken, bacon, and mushrooms. Add as much baby spinach as you’d like. Top with the other half of the sandwich thin and enjoy!