Grilled Chicken B.l.t. Sandwich Recipe

Prepare rolls and tomatoes

Split the 8 Hawaiian rolls horizontally so you have 8 tops and 8 bottoms. Pat the tomato dry and slice into 8 even slices (about 1/4" thick). Rinse and dry lettuce leaves. In a small bowl, mix mayonnaise and Dijon mustard until smooth; set aside.

Pound and season chicken

Trim any fat from the 2 chicken breasts and, if thick, butterfl y or slice horizontally to create two thinner cutlets (total 4 thin cutlets). Place between plastic wrap and pound lightly with a meat mallet or rolling pin to an even thickness of about 1/2". In a small bowl combine 2 tbs olive oil, 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp kosher salt, and 1/2 tsp black pepper. Brush or rub the mixture evenly over both sides of each cutlet.

Heat a large skillet over medium heat. Lay 8 slices of bacon in the pan without overlapping. Cook 3–5 minutes per side until crisp to your preference. Transfer bacon to a plate lined with paper towels to drain. Keep the bacon fat in the skillet for optional use (or discard if preferred).

Preheat a grill or grill pan over medium-high heat and brush grates with a little oil. Grill the seasoned chicken cutlets 3–4 minutes per side, or until internal temperature reaches 165°F (74°C) and nice grill marks form. If using a pan, cook similarly and finish in a 375°F (190°C) oven for a few minutes if needed. Remove chicken to a plate and let rest 3–5 minutes. Squeeze the optional lemon wedge over chicken if using.

Spread a thin layer of softened butter on the cut sides of the Hawaiian rolls. Place them buttered-side down on the hot grill or skillet for 30–60 seconds until lightly golden and toasted. Watch closely so they don't burn.

Spread about 1/2 tbs of the mayonnaise-Dijon mixture onto each bottom roll (totaling 4 tbs used). Place one grilled chicken cutlet on each bottom roll. Top each cutlet with two slices of crispy bacon, two tomato slices (or one thicker slice folded), and one to two lettuce leaves. Spread a light smear of the remaining mayo mixture on each top roll and close the sandwich.

If serving immediately, cut each assembled sandwich in half if desired and serve warm.