Ingredients

• 1 cup fresh blackberries
• ¼ cup sweet chili sauce
• 1 tablespoon chipotle hot sauce
• 8 slices cooked bacon
• 1 small jalapeño pepper
• 1 Deli chilled oven-roasted chicken
• 4 tablespoons spreadable butter (or margarine)
• 8 slices multigrain bread
• 4 slices Gouda (or Monterey Jack) cheese

Steps

1. Combine berries, sweet chili sauce, and hot sauce in small saucepan on medium; cook 4–5 minutes, stirring occasionally, until berries break down and sauce thickens. Mash with potato masher (or back of wooden spoon), then set blackberry barbecue sauce aside to cool.
2. Preheat two-sided tabletop grill following manufacturer's instructions. Heat bacon following package instructions, then cut slices in half. Slice jalapeño (remove seeds and membranes if desired). Shred chicken (breast meat only, about 2 cups).
3. Spread butter on 1 side of all bread slices, then place bread butter-side down on flat surface. Divide chicken among 4 bread slices; top each with 2–3 jalapeño slices, 4 pieces bacon, and 1 slice cheese. Spread 2 tablespoons blackberry barbecue sauce each on remaining 4 bread slices, then place bread sauce-side down on top of cheese to assemble sandwiches.
4. Transfer sandwiches to grill and close lid lightly; cook 3–5 minutes until cheese has melted and chicken is 165°F. Serve.

Ingredients

• 3 cups frozen mixed berries (such as blackberries, blueberries, raspberries, and strawberries)
• 3 medium, ripe bananas
• ½ cup honey (or agave nectar)
• 1 teaspoon vanilla extract
• ¼ teaspoon kosher salt
• 2 (13.66 oz) cans coconut milk, divided
• Plastic wrap

Steps

1. Place in food processor bowl (or blender): berries, bananas, honey, vanilla, salt, and ½ cup coconut milk; pulse until combined and fruit is in small pieces. Pour in remaining coconut milk with food processor running slowly until completely blended and mixture thickens.
2. Pour mixture into large loaf pan and press plastic wrap directly onto surface of mixture to prevent ice crystals; freeze 2 hours (or up to 6 hours). Serve.