Brunch B.l.a.t.* Recipe

Prepare produce and buns

Slice the tomato into 1/4-inch thick slices. Pit and thinly slice the avocado. Thinly slice the red onion if using. Split the brioche buns and lightly toast them in a dry skillet or under a broiler until golden, about 1-2 minutes per side; set aside.

Assemble sandwiches

Spread about 1 tablespoon of the prepared mayo-lime spread on both top and bottom buns. On the bottom bun, layer 2 leaves of butter lettuce, 2-3 tomato slices, a few red onion rings (optional), the sliced avocado, one blackened chicken breast (sliced crosswise), and 4 slices of jalapeño bacon. Top with the bun lid and serve immediately.

Make the spice mix: in a small bowl combine paprika, black pepper, garlic powder, onion powder, dried oregano, dried thyme, cayenne pepper, and kosher salt. Stir until evenly blended.

Pat the chicken breasts dry with paper towels. Lightly pound to even thickness (about 3/4 inch) if necessary. Rub each breast with about 1/2 tablespoon olive oil, then evenly coat both sides with the blackening spice mix (use about 1.5 tablespoons spice per breast). Let rest 10 minutes at room temperature to allow flavors to adhere.

While the chicken rests, make the spread: whisk together mayonnaise, fresh lime juice, honey, hot sauce (if using) and 1/8 teaspoon salt until smooth. Taste and adjust salt or lime as desired. Refrigerate until assembly.

Cook the bacon: in a large skillet over medium heat, cook jalapeño bacon in a single layer, turning occasionally, until crisp and browned, about 8-10 minutes depending on thickness. Transfer to a paper towel-lined plate and keep warm.

Blacken and cook chicken: In the same skillet (wipe out excess bacon fat leaving about 1 tsp), heat 1 tablespoon olive oil and 1 tablespoon butter over medium-high heat until shimmering. Add the seasoned chicken and cook undisturbed 4-5 minutes until a dark crust forms. Flip and cook another 4-5 minutes until internal temperature reaches 165°F (74°C). Transfer to a cutting board and let rest 5 minutes, then slice crosswise into 1/2-inch strips.

If buns are not toasted: melt remaining 1 tablespoon butter with 1 tablespoon olive oil in a skillet over medium heat and toast cut sides of buns 1-2 minutes until golden.