A Bacon, Lettuce & Tomato sandwich… with a perfectly cooked thin, tender chicken breast and a layer of cheddar cheese… on a toasted ciabatta bun. Heaven in sandwich form. Seriously!
I have been craving BLTs like crazy since I am now able to eat tomatoes again (Haakon has pretty much weaned)… and for round two of “BLT-cravings-satisfied” of this week, that craving turned into this sandwich.
A fired-up BLT meal. Quite possibly the best sandwich I have ever had. Ever.
Of course this is more of a method than an exact recipe. Use as much of each ingredient as you like!
Don’t like tomatoes? Leave them off! Want mustard instead of mayo? Go for it!
Whatever floats your boat… just make sure you don’t forget the bacon!
Chicken BLT Sandwiches Recipe
makes 4 sandwiches
4 ciabatta buns
1 pound bacon
4 chicken tenders
cheddar cheese, sliced
Fry the bacon until crisp. Set aside to drain on a paper towel. Use a paper towel to blot out most of the bacon grease (or pour it off to save it for another use) and keep the pan warm for the chicken.
Place the chicken tenders (or use chicken breasts, and cut them to fit the buns after you cook them!) in a freezer bag and gently pound until uniformly thin, about 1/4-1/2″ thick.
Fry the chicken in the remaining bacon grease over medium heat, seasoning them with salt and pepper and cooking for a minute or two per side, until no longer pink in the middle.
Remove the chicken to a plate and then place the buns, face down, into the pan to toast a bit and warm up.
When they are warm, assemble each sandwich.
Spread mayo on both sides of the bread. Starting at the bottom, layer chicken, bacon, tomatoes, lettuce, cheese and then the top roll half.
Serve immediately with a salad (or french fries, if you’re going all out!).