Truffle Chicken Blt Sandwich Recipe

Prepare onion ring

Peel the yellow onion and slice into 1/2-inch thick rings. Separate rings and set aside the largest 4 rings to use on top of each sandwich.

Batter and bread

Set up three shallow bowls: flour seasoned with 1/2 tsp salt and 1/4 tsp black pepper; whisked egg mixed with buttermilk; and panko breadcrumbs. Dredge each reserved onion ring first in flour, shaking off excess, then dip into the egg-buttermilk mixture, then press into panko to fully coat. Repeat for all 4 rings.

Fry onion rings

Pour vegetable oil into a 10-inch skillet to a depth of about 1/4 inch and heat over medium-high until shimmering (about 350°F/175°C). Fry each breaded onion ring 1–2 minutes per side until golden brown and crisp. Transfer to a paper towel–lined plate and season immediately with a pinch of salt. Keep warm.

Cook bacon

While onion rings fry, preheat oven to 375°F (190°C). Arrange 8 slices of thick-cut cured bacon on a rack set over a baking sheet. Bake 12–18 minutes until crisp but still slightly flexible. Alternatively, pan-fry over medium heat until crisp. Transfer bacon to paper towels to drain.

Pound each chicken breast to an even thickness (about 1/2 inch) or slice horizontally to make 4 cutlets. Pat dry and season both sides with 1 tsp salt, 1/2 tsp black pepper, 1 tsp garlic powder and 1 tsp smoked paprika. Rub with 2 tbs olive oil.

Heat a large skillet over medium-high heat. Add a touch of oil if needed. Cook chicken cutlets 3–4 minutes per side (depending on thickness) until nicely browned and internal temperature reaches 165°F (74°C). Transfer to a plate and let rest 3–5 minutes, then slice each breast into 1/4-inch slices if desired.

Make truffle mayo

In a small bowl mash the avocado slightly, then stir in 1/4 cup mayonnaise, 1 tbsp truffle oil, 1/2 tbsp lemon juice, 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper until combined but still slightly chunky. Taste and adjust seasoning or truffle oil amount to preference.

Toast bread

Butter both sides of the 4 slices of brioche or sourdough. Heat a clean skillet or griddle over medium heat and toast bread 1–2 minutes per side until golden and slightly crisp.

Assemble sandwiches

Spread a generous tablespoon of the truffle-avocado mayo on the bottom slice of each toasted bread. Layer on a portion of cooked chicken (one breast per sandwich or split to taste), place two slices of baked bacon, add a slice of tomato, a small handful of greens, and arrange 1 oz (about 1/4 of the package) of thinly sliced brie over the hot chicken so it softens slightly. Top with a fried onion ring centered over the brie. Finish with the top slice of bread spread with a light swipe of the remaining truffle mayo (optional).

Serve

Press sandwich gently, cut in half if desired, and serve immediately while onion ring is crisp and brie is soft. Estimated yield: 2 sandwiches (using 2 chicken breasts and 4 slices bread).