Grilled Chicken and Avocado Napoleon Pastry Sammies

I've never really been one to stress about my age. I suppose looking like a college freshman helps, or maybe it's because I don't truly realize how old I am! Today on the elliptical, I realized that I've been punching in my age a year younger for over a month now. Ooh, that hurts.

Well, I may be getting old, but at least I have a cute husband who loves me. In another installment of Man Food Mondays, I was treated to this delicious Grilled Chicken & Avocado Napoleon sandwich which looks and tastes more like spa food than Man Food. Technically, its still considered Man Food because the recipe was created by a cute, sexy Italian lady with huge....uh, I mean nice smile.


Thin strips of lightly spiced and grilled chicken are layered with avocado slices, a zesty mayo spread and diced tomatoes and then stuffed between layers of flaky puff pastry. These sandwiches are huge so trying to act like a {young} lady, I resorted to eating mine open faced. We also ended up making most of these with two layers of puff pastry, though the recipe below suggests 3. Proceed with your choice of height based upon the size of your mouth(s) :)

Here's a shot of one of our triple deckers, sans tomatoes for hubby:



Grilled Chicken & Avocado Napoleons
slightly adapted from Giada DeLaurentiis

2 (9 by 10-inch) sheet frozen puff pastry, thawed and cut into 12 (3 by 5-inch) rectangles
4 (4-ounce) boneless and skinless chicken breast halves
Kosher salt
Olive oil, for drizzling
3 tablespoons reduced fat mayonnaise
1/4 teaspoon cayenne pepper
dash of garlic salt
1/2 large avocado, thinly sliced into 8 pieces
2 cups baby spinach leaves
Directions
Place an oven rack in the lower 1/3 of the oven. Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.

Place the pastry on the prepared baking sheets. Using the tines of a fork, prick the top of the pastry all over. Cover the pastry with parchment paper and place another baking sheet on top. Bake for 25 minutes until golden. Remove the top baking sheets and parchment paper. Set aside to cool.

Preheat a grill pan or preheat a gas or charcoal grill. Season the chicken with salt and drizzle with olive oil. Grill until the chicken is cooked through, about 5 to 6 minutes on each side. Set aside to cool.

In a small bowl, mix together the mayonnaise, cayenne pepper and a dash of garlic salt.

To assemble the Napoleons: Place 4 pieces pastry on a work surface. Slice each chicken breast diagonally into 6 (1/4-inch thick) slices. Place 3 chicken breast slices on each piece of pastry. Place 1/4 cup of spinach and 1 avocado slice on top. Spread 1 teaspoon of the mayonnaise mixture on the underside of another 4 pieces of pastry to create the middle layer of each Napoleon. Place on top. Repeat the layering. Each Napoleon should be completed with a piece of pastry as its top.