Cut the bacon slice in half and cook in a small non-stick skillet.
1 slice of raw bacon
While the bacon is cooking mash the avocado with the red pepper flakes and salt.
¼ California avocado, Pinch of red pepper flakes, Pinch of kosher salt
Once the bacon gets nice and crisp remove it from the skillet and set it aside on a paper towel. Keep the skillet over the heat but lower to medium-low. Don't remove the bacon fat.
Spread the mashed avocado on one slice of bread, top with the mixed greens, chicken, cheese and then add the bacon slices.
Handful of mixed greens, 1 ounce leftover chicken breast, 1 oz sharp Cheddar cheese, 2 slices of whole wheat bread
Take the second slice of bread and dip it really quick into the bacon fat in the skillet. Then place it on top of the sandwich bacon fat side up -- this is my way of "buttering" the bread.
Place the whole sandwich in the skillet (dry bread slice down) and cover. This helps melt the cheese while the bread is crisping up - I'm a slow and low grilled cheese maker.
After about 5 minutes (or when the bottom bread slice gets nicely browned) carefully flip and cook for another 5 minutes or until golden brown.