Description
A warm, crunchy sandwich piled high with sliced, juicy chicken, thick-cut bacon, and crisp lettuce with a garlicky herb mayo.
Ingredients
- 1 1/2 lb (700 g) boneless, skinless chicken breasts (about 2 large breasts)
- 8 slices thick-cut bacon
- 8 slices sourdough bread (or your preferred rustic loaf)
- 4–6 large lettuce leaves (romaine or butter lettuce work well)
- 2 ripe tomatoes, sliced
- 3/4 cup mayonnaise
- 1–2 cloves garlic, minced
- 2 tbsp fresh parsley, finely chopped (or 1 tbsp mixed fresh herbs)
- 1 tsp Dijon mustard (optional, for the mayo)
- 1 tbsp olive oil or reserved bacon fat (for cooking chicken)
- Salt and freshly ground black pepper
- 1/2 tsp smoked paprika or your favorite dried herb (optional)
- Butter (for toasting bread, optional)
Instructions
- Prep the chicken: If breasts are thick, butterfly or pound to an even 3/4-inch thickness.
- Season both sides with salt, pepper, and smoked paprika or dried herb.
- Optionally brine in 4 cups water with 2 tsp salt for 15–30 minutes; pat dry before cooking.
- Cook the bacon: Heat a large skillet over medium heat, add bacon, cook until crispy (6–8 minutes), then transfer to paper towels.
- Reserve 1 tablespoon of bacon fat in the pan.
- Sear the chicken: Heat 1 tbsp olive oil and reserved bacon fat in the skillet, add chicken breasts, cook 6–7 minutes per side until golden and cooked through.
- Transfer to a cutting board, let rest for 5 minutes, then slice thinly.
- Make the herb mayo: In a bowl, whisk together mayonnaise, garlic, parsley, and Dijon if using; season with salt and pepper.
- Toast the bread: Lightly butter slices if desired, toast until golden and crisp.
- Assemble the sandwiches: Spread mayo on toasted bread, layer with lettuce, tomato, chicken, and bacon; top with another slice and press gently.
- Serve immediately.
Notes
Use chicken thighs for darker meat. Swap mayo for Greek yogurt for a lighter version.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling, Searing
- Cuisine: American