Savory Chicken BLT Sandwich

Growing up, my sandwich game was pretty basic – mostly PB&Js and plain turkey on wheat. But once I discovered how to make a proper BLT, everything changed. Now, I’ve taken that classic sandwich and added chicken to make it even better (and more filling).

Combining crispy bacon, juicy chicken, and fresh veggies might seem like a no-brainer, but getting it just right took some trial and error. I learned that the order you stack your ingredients really matters, and toasting the bread is non-negotiable. Trust me, this isn’t just another sandwich – it’s the kind of lunch that makes you look forward to your break all morning.

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. You can buy pre-sliced chicken cutlets from the store, or slice a regular chicken breast horizontally yourself to create thinner pieces that will cook faster and more evenly. If you’re in a hurry, you could even use rotisserie chicken from the grocery store – just slice it thin and warm it up slightly before adding it to your sandwich. Just make sure whatever chicken you choose is fresh and hasn’t been sitting in your fridge for more than a couple of days, as this will affect both the taste and texture of your sandwich.

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 wheat, or even a crusty roll. Just avoid very soft bread that might get soggy from the tomatoes.
• Bacon: Turkey bacon works great for a lighter option. You could also use pre-cooked bacon or even bacon bits in a pinch. For a meat-free version, try tempeh bacon or mushroom bacon.
• Red wine vinegar: White wine vinegar or apple cider vinegar can step in for red wine vinegar. Balsamic vinegar works too, but use a bit less since it’s stronger.
• Chicken breast: Chicken thighs work just as well, or try turkey breast for a change. You can even use pre-cooked rotisserie chicken to save time.
• Mayonnaise: Greek yogurt makes a good substitute for mayo, or try mashed avocado for a different twist. Ranch dressing works too!
• Lettuce: Any crispy lettuce works here – try romaine, butter lettuce, or even baby spinach. Just avoid very delicate greens that might wilt quickly.

Watch Out for These Mistakes While Cooking

The biggest mistake when making a chicken BLT is overcooking the chicken breast, which can turn your sandwich dry and tough – instead, cook it just until it reaches 165°F and let it rest for 5 minutes before slicing. Another common error is not toasting the bread enough, leaving you with a soggy sandwich; make sure to toast both sides until golden brown to create a sturdy foundation that can hold up to all the juicy ingredients. When cooking bacon, avoid cranking up the heat too high as it can lead to burnt edges and chewy centers – start with a cold pan and cook on medium heat until evenly crispy. For the best flavor balance, don’t skip seasoning your tomato slices with a pinch of salt before assembling, and spread mayonnaise all the way to the edges of the bread to create a moisture barrier that helps prevent sogginess.

What to Serve With a BLT Chicken Sandwich?

This hearty sandwich pairs perfectly with classic deli-style sides that’ll round out your meal. A handful of crispy potato chips or a scoop of cold potato salad makes this lunch feel like it came straight from your favorite sandwich shop. For something lighter, try a simple mixed green salad or some crunchy cucumber spears – they add a fresh contrast to the rich bacon and mayo. If you’re extra hungry, a cup of tomato soup on the side turns this sandwich into a filling dinner that’ll satisfy any comfort food craving.

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 ahead and stored in a jar in the fridge for up to a week.

Keep Fresh: If you need to pack this sandwich for lunch, I recommend keeping the lettuce and dressed tomatoes separate until you’re ready to eat. Store the assembled sandwich (without lettuce and tomatoes) wrapped in foil or parchment paper, then in an airtight container. It’ll stay good in the fridge for about 4-6 hours.

Serve: For the best texture and taste, try to eat your BLT within a few hours of making it. The bread can get a bit soggy if it sits too long with mayo or tomatoes. If you’re taking it to-go, pack the components separately and assemble just before eating.

Preparation Time	15-30 minutes
Cooking Time	15-25 minutes
Total Time	30-55 minutes
Level of Difficulty	Easy

Estimated Nutrition

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

• Calories: 800-900
• Protein: 50-60 g
• Fat: 60-70 g
• Carbohydrates: 30-35 g

Ingredients

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

Step 1: Prepare Ingredients and Marinade

Start by measuring out all your ingredients and having them ready for use.

If you choose to marinate your tomatoes, skip this step if not.

Combine olive oil, vinegar, garlic, salt, and oregano in a medium bowl to create a marinade.

Whisk all these ingredients together until well-blended.

Step 2: Marinate the Tomatoes (Optional)

Add the sliced tomatoes to the marinade, ensuring they are well-coated.

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

Before assembling the sandwich, take the tomatoes out of the fridge at least 30 minutes in advance, allowing the oil to reintegrate with the marinade.

Step 3: Cook the Bacon

Place bacon in a medium frying pan over medium heat.

Cook until the bacon is crisp or to your liking, approximately 2 minutes per side.

Once cooked, place the bacon on paper towels to absorb the excess grease.

Leave the bacon grease in the pan for the next step.

Step 4: Prepare and Cook the Chicken

If the chicken is thicker than 1 inch, slice it on the bias into 1-inch medallions.

Season both sides of the chicken pieces with salt and pepper to taste.

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

If needed, add a small amount of neutral oil to ensure there’s enough to cook the chicken.

Once the pan is hot, add the chicken and cook for 3-4 minutes per side, or until the chicken reaches an internal temperature of 165°F.

Allow the chicken to rest on a cutting board.

Step 5: Toast the Bread

Toast the bread slices either using a toaster or in the pan used to cook the bacon and chicken for added flavor.

This step adds a nice crunch that complements the fillings.

Step 6: Assemble the Sandwich

Spread mayonnaise on one side of each toasted bread slice.

Layer the sandwich by adding the cooked chicken, bacon, lettuce, and marinated tomatoes.

To pack a flavor punch, drizzle some of the remaining marinade onto the interior of the bread before closing the sandwich.

Serve and enjoy!