Restaurants›City Farmhouse Kitchen & Bar›Grilled Chicken Blta Recipe

Grilled Chicken Blta Recipe

Inspired by City Farmhouse Kitchen & Bar
Time40m
Serves2

Butchers Bacon, Backyard Tomato, Little Lef Lettuce, Avocado, Grilled Sourdough, Garlic Aioli

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Ingredients

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Sandwich

Marinade & Seasoning

Garlic Aioli

Finish & Grill

Method

Sandwich

1

Prepare chicken

Pound the chicken breasts to even thickness (about 3/4 inch) or slice them horizontally to make cutlets. Pat dry with paper towels.

2

Season & marinate

In a bowl combine 2 tbs olive oil, 2 tsp minced garlic, 1 tbs lemon juice, 1 tsp smoked paprika, 1 tsp kosher salt and 1 tsp black pepper. Brush or rub the mixture over both sides of the chicken. Let rest at room temperature for 10–15 minutes (or refrigerate up to 1 hour).

3

Cook chicken

Heat a grill pan or outdoor grill to medium-high (about 400°F / 200°C). Lightly oil the grates. Grill chicken 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and juices run clear. Remove and let rest 5 minutes, then slice thinly for assembly.

4

Cook bacon

While chicken rests, cook the bacon in a skillet over medium heat until deep golden and crisp, about 6–8 minutes, turning as needed. Transfer to a paper towel-lined plate to drain.

5

Prepare bread

Spread softened butter evenly on one side of each sourdough slice. Heat a griddle or skillet over medium heat, add 1 tbs olive oil, then grill buttered sides until golden and crisp, about 2–3 minutes per side (or grill cut-side down on a panini press).

6

Slice produce

Thinly slice the tomato into even rounds (about 1/4 inch). Halve the avocado, remove the pit, slice or mash lightly and season with a pinch of salt and pepper. Rinse and pat dry the little leaf lettuce.

7

Assemble sandwiches

Spread a generous tablespoon of garlic aioli on the non-buttered side of two grilled sourdough slices. Layer lettuce, sliced grilled chicken, 3–4 slices of bacon per sandwich, tomato slices (2–3 per sandwich depending on size), and avocado slices. Top with the remaining bread slices, buttered side out.

8

Serve

Press gently, slice the sandwich in half on the diagonal, and serve immediately while warm.

Garlic Aioli

9

In a small bowl whisk together 1 cup mayonnaise, 1 tsp minced garlic, 1 tsp lemon juice, 1 tsp Dijon mustard, 1 tsp salt and 1/2 tsp black pepper until smooth. Taste and adjust seasoning. Refrigerate at least 10 minutes to let flavors meld before spreading on bread.

Notes & Timing

10

Make-ahead: aioli can be made 24 hours ahead. Cooked chicken can be refrigerated and gently reheated. For extra char, finish chicken over direct high heat for 30–60 seconds per side.