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Sep 5, 2013

Spiced Chicken BLT Sandwiches Recipe by Jamie Purviance

Rating: 5 stars

3 Reviews

Serves: 4 // Prep time: 20 minutes | Grilling time: 4 to 5 minutes

Grocery List

Fresh Produce

  • 8 leaves Bibb, butter, or Boston lettuce
  • 1 lemons
  • 2 tomatoes

Meat / Poultry / Seafood

  • 4 boneless, skinless chicken breast halves (without tenders), each 4 to 6 oz
  • 8 slices thick bacon

Oil and Spices

  • 2 tbsp extra-virgin olive oil
  • .75 tsp freshly ground black pepper
  • .5 tsp garlic powder
  • .25 tsp ground cayenne pepper
  • .5 tsp kosher salt
  • .25 tsp onion powder
  • 1 tsp paprika

Condiments

  • 1 tsp hot chili-garlic sauce, such as Sriracha
  • .5 cups mayonnaise

Other

  • 1 loaf dense artisan sourdough bread, each about 1 lb

Ingredients

Spices

  • 1 teaspoon paprika
  • ¾ teaspoon freshly ground black pepper
  • ½ teaspoon kosher salt
  • ½ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ⅛ teaspoon ground cayenne pepper

  • 8 slices thick bacon
  • 4 boneless, skinless chicken breast halves (without tenders), each 4 to 6 ounces
  • Extra-virgin olive oil
  • ⅓ cup mayonnaise
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon hot chili-garlic sauce, such as Sirracha, or to taste
  • 1 loaf (about 1 pound) dense artisan sourdough bread, cut into 8 slices, each about ¼ inch thick
  • 8 leaves Bibb lettuce
  • 2 medium ripe tomatoes, each cut crosswise into 4 slices about ¼ inch thick

Instructions

  1. In a small bowl combine the spice ingredients.

  2. In a large skillet over medium heat, cook the bacon until crisp, 10 to 12 minutes, turning occasionally. Drain the bacon on paper towels.

  3. Prepare the grill for direct cooking over medium heat (350° to 450°F).

  4. Cut each chicken breast lengthwise in half, creating two long strips. One at a time, place each strip, smooth side down, between two sheets of plastic wrap and, using a meat mallet or a rolling pin, pound to an even ¼-inch thickness. Brush the chicken strips on both sides with oil and season evenly with about 2 teaspoons of the spices.

  5. Add the mayonnaise, lemon juice, and hot chili-garlic sauce to the bowl with the remaining 1 teaspoon spice mixture and stir to combine.

  6. Brush the cooking grates clean. Grill the chicken strips over direct medium heat, with the lid closed, until the meat is firm to the touch and opaque all the way to the center, 4 to 5 minutes, turning once. During the last minute of grilling time, toast the bread over direct heat, turning once.

  7. Spread the bread slices evenly with the spiced mayonnaise. Assemble each sandwich with two lettuce leaves, two tomato slices, two bacon strips, and two chicken strips. Serve right away.

3 Reviews

Average Rating

Rating: 5 stars

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Rating: 5 stars

Sep 11, 2013

Erik P

Delicious

This was a great, simple dinner to make during the week. I followed the advice of one of the reviewers and lessened the amount of salt, as the bacon added that touch, so I used half. I also only used one piece of chicken per sandwich. The type of bread was a great addition and the spread softens it down a bit after being toasted. All in all, a very delicious sandwich!

Type of Griller

Intermediate

Would you recommend this recipe? YES

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