Grilled Chicken B.l.t. Recipe

Prep and marinate

Place chicken breasts on a cutting board. If they are very thick, butterfly each or pound to an even 3/4-inch thickness. In a bowl whisk together 2 tbs olive oil, 1 tbs lemon juice, minced garlic (from 1 clove), smoked paprika, dried oregano, 1 tsp kosher salt and 1/2 tsp black pepper. Rub the marinade over both sides of the chicken, cover, and refrigerate for 15–30 minutes (minimum 15 minutes for flavor).

Grill chicken

Heat a grill or grill pan to medium-high (about 400°F / 200°C). Oil the grate or pan lightly. Grill the chicken 4–6 minutes per side, until an internal temperature of 165°F (74°C) is reached and juices run clear. Remove from heat and let rest 5 minutes before slicing thinly across the grain.

While chicken marinates or grills, cook the bacon. For best results, bake bacon on a rimmed sheet pan at 400°F (200°C) for 12–18 minutes until crisp, or pan-fry over medium heat turning occasionally until evenly browned and crisp. Transfer to a paper towel-lined plate to drain.

Prepare tomato and lettuce: slice the tomato into 1/4-inch thick slices. Season tomato slices lightly with 1/4 tsp salt and 1/8 tsp black pepper. Wash and pat dry lettuce leaves.

Toast and butter bread: heat a skillet or griddle over medium heat. Spread 1 tbs unsalted butter evenly on one side of each bread slice. Toast bread butter-side-down on the skillet until golden and crisp, about 2–3 minutes. If you prefer, use a toaster and butter the toasted slices afterward.

Mix spread: in a small bowl combine 4 tsp mayonnaise and 1 tsp Dijon mustard; stir until smooth. Spread this mixture on the unbuttered sides of the toasted bread slices.

Assemble sandwiches: On two bread slices (spread side up), layer lettuce, grilled chicken slices (divide chicken evenly), then tomato slices, and top with 4 slices of bacon each (divide bacon evenly). If using, add sliced avocado on top of the tomato. Top with remaining bread slices, spread-side down, buttered side out.

Final crisp (optional): for a warm, slightly pressed sandwich, place assembled sandwiches back on the skillet, press gently with a spatula and cook 1 minute per side until warmed through and the bread is crisp.

Slice each sandwich in half on the diagonal. Serve immediately with chips, fries, or a simple salad.