Classic Grilled Chicken BLT Sandwich

Who doesn’t love a good BLT? It’s been my go-to sandwich since I was a kid, but sometimes I want something a little more filling. That’s when I started adding grilled chicken to my BLTs, and let me tell you – it’s become a family favorite around here.

I like keeping things simple in the kitchen, especially during busy weeknights. This grilled chicken BLT hits all the right notes – crispy bacon, fresh lettuce and tomato, and juicy chicken breast all stacked between toasted bread. It’s the kind of sandwich that works just as well for lunch as it does for dinner.

The best part? You can prep most of the ingredients ahead of time. I often grill extra chicken on weekends, and when bacon’s on sale, I’ll cook up a whole package. Then throwing these sandwiches together takes just minutes, which is perfect for those nights when everyone’s hungry and asking “What’s for dinner?”

What Kind of Chicken Should I Use?

For a BLT sandwich, boneless, skinless chicken breast is your best bet since it cooks quickly and evenly on the grill. If you’re finding the chicken breasts at your store are too thick, you can either buy thin-sliced chicken breasts or butterfly a regular breast yourself by cutting it horizontally into two even pieces. Regular chicken breasts work fine too, but you’ll want to pound them to an even thickness of about 1 inch to ensure they cook evenly and don’t dry out. If you’re looking to save some money, chicken tenderloins can be a good alternative – just be sure to remove the tendon before cooking.

Options for Substitutions

This sandwich is pretty flexible and you can make several swaps while keeping it tasty:

• Bread: Any sturdy bread works here – try sourdough, whole grain, or even a ciabatta roll. Just avoid very soft bread that might get soggy from the tomatoes and mayo.
• Bacon: Turkey bacon works great for a lighter option. You could also use pre-cooked bacon or even bacon bits in a pinch, though the texture won’t be quite the same.
• Chicken breast: Feel free to use chicken thighs instead, or even pre-cooked rotisserie chicken. Just warm it up before adding to your sandwich.
• Mayo: Greek yogurt makes a good substitute for mayo, or try mashed avocado for a different creamy element. You could also use aioli or a flavored mayo spread.
• Red wine vinegar: White wine vinegar or apple cider vinegar work just fine here. You might need to adjust the amount slightly based on your taste.
• Lettuce: Any crispy lettuce works – try romaine, butter lettuce, or even baby spinach. Just make sure it’s fresh and crisp!

Watch Out for These Mistakes While Grilling

The biggest mistake when making a grilled chicken BLT is starting with cold chicken straight from the fridge, which leads to uneven cooking – instead, let your chicken breast rest at room temperature for 15-20 minutes before grilling. A common error is not pounding the chicken to an even thickness, which can result in parts being overcooked while others remain raw – use a meat mallet or rolling pin to achieve uniform thickness. To avoid dry, flavorless chicken, don’t skip the seasoning step: a generous pinch of salt and pepper on both sides right before grilling makes a huge difference in taste. For the perfect sandwich assembly, toast your bread slices just enough to prevent sogginess from the tomatoes and mayo, but not so much that the bread becomes too hard and scratches the roof of your mouth.

What to Serve With BLT Chicken Sandwiches?

A hearty sandwich like this calls for some classic side dishes that’ll round out your meal perfectly! French fries are always a crowd-pleaser, but if you’re keeping things lighter, try some sweet potato fries or even air-fried potato wedges instead. For a fresh option that balances out the richness of the bacon and mayo, consider a simple coleslaw or a handful of kettle-cooked chips. My personal favorite is serving these sandwiches with a small side of dill pickle spears and a scoop of macaroni salad – it really gives you that perfect deli-style lunch experience right at home.

Storage Instructions

Prep Ahead: You can cook the bacon and chicken breast up to 2 days ahead and keep them in the fridge. This makes assembling your sandwich super quick when you’re ready to eat! The vinaigrette for the tomatoes can also be made a day ahead and stored in a sealed container in the fridge.

Keep Fresh: If you’ve already assembled your sandwich, wrap it tightly in foil or plastic wrap and pop it in the fridge for up to 4 hours. Any longer and the bread might get soggy from the tomatoes and mayo. For best results, keep all ingredients separate in airtight containers in the fridge and assemble just before eating.

Pack for Lunch: Taking this sandwich to work or on a picnic? Keep the tomatoes, lettuce, and any sauces in separate containers. Pack the bread separately too, then assemble everything when you’re ready to eat. This way, you’ll avoid the dreaded soggy sandwich situation!

Preparation Time	10-30 minutes
Cooking Time	10-15 minutes
Total Time	120-150 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 40-50 g
• Fat: 60-70 g
• Carbohydrates: 50-60 g

Ingredients

• 4 slices of tomato
• 1 clove garlic (grated or finely minced)
• 1/4 cup extra virgin olive oil
• 2 tablespoons plus 1 teaspoon red wine vinegar
• 1/8 teaspoon oregano, dried
• A generous pinch of kosher salt
• 3 strips of bacon
• 2 sturdy slices of bread
• 2-3 leaves of lettuce (such as red, green, or iceberg)
• 1 chicken breast (thinly sliced, about 1 inch thick)
• 1 tablespoon neutral oil (such as avocado or grapeseed oil)
• 1-2 tablespoons mayo

Step 1: Prepare Ingredients and Optional Marinade

Before you begin, measure out all the ingredients and have them ready.

If you choose to marinate your tomatoes, skip to the next step.

In a medium bowl, combine olive oil, vinegar, garlic, salt, and oregano to create the marinade.

Whisk until well combined.

Step 2: Marinate the Tomatoes (Optional)

Add sliced tomatoes to the marinade.

Cover the bowl and refrigerate for at least 2 hours and up to overnight.

For best flavor, ensure to take the tomatoes out of the fridge at least 30 minutes before making the sandwich, so the oil can reincorporate with the rest of the marinade.

Step 3: Cook the Bacon

Place bacon in a medium frying pan over medium heat.

Cook until the bacon is crispy, or to your preference, about 2 minutes per side.

Remove the bacon and place it on paper towels to soak up any remaining grease.

Retain the bacon grease in the pan for cooking the chicken later.

Step 4: Prepare and Cook the Chicken

If your chicken is thicker than approximately 1 inch, slice it on the bias to create 1-inch medallions.

Season both sides with salt and pepper to taste.

Increase the heat on the frying pan to medium-high.

Add a small amount of neutral oil, such as grapeseed or avocado oil, if the pan lacks sufficient bacon grease.

Once hot, add the chicken and cook for 3-4 minutes per side, ensuring the chicken reaches an internal temperature of 165 degrees Fahrenheit.

Let the chicken rest on a cutting board while you assemble the sandwich.

Step 5: Toast the Bread

Toast the bread slices using a toaster or in the frying pan used for the chicken and bacon.

This will impart extra flavor to the bread.

Step 6: Assemble the Sandwich

Spread mayonnaise on one side of each toasted bread slice.

Layer on the chicken, crispy bacon, lettuce, and marinated (or plain) tomatoes.

Drizzle some of the marinade on the interior of the bread to enhance the flavor.

Close the sandwich, slice, and enjoy your delicious creation!