Tasty Bacon Chicken Sandwich

Who doesn’t love a good BLT? It’s one of those sandwiches that just works perfectly every time. But add some tender chicken breast to the mix, and you’ve got something even better. I started making these chicken BLT sandwiches for my family’s weekend lunches, and now they ask for them at least twice a week.

The beauty of this sandwich is how simple it is to put together, even when you’re short on time. I often cook extra chicken on Sunday nights just so I can make these during the week. The combination of crispy bacon, fresh lettuce, juicy tomatoes, and chicken creates that perfect lunch that fills you up without weighing you down.

If you’re looking for a sandwich that’s a step up from your regular BLT but still super easy to make, this one’s for you. Trust me, once you try this version, you might never go back to the original!

What Kind of Bread Should I Use?

For a hearty sandwich like a BLT with chicken, you’ll want to choose a bread that can stand up to all those juicy ingredients without getting soggy. Sourdough and country white are excellent choices, as they have a sturdy texture and usually come in nice thick slices. Regular sandwich bread from the grocery store might get too mushy, so try to avoid the super soft varieties. If you’re picking up bread from the bakery section, look for a loaf that feels dense and has a slightly chewy crust – this will hold up much better when it meets those tomatoes and mayo. Just remember to lightly toast your bread slices to create an extra barrier against moisture and add a nice crunch to your sandwich.

Options for Substitutions

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

• Bacon: Turkey bacon works great for a lighter option, or try tempeh bacon for a vegetarian twist. You could even use pre-cooked bacon to save time.
• Chicken breast: Feel free to use turkey breast, or leftover rotisserie chicken. You can even use chicken thighs – just make sure to cook them a bit longer.
• Red wine vinegar: White wine vinegar or apple cider vinegar will work just fine here. If you’re in a pinch, plain white vinegar mixed with a tiny bit of honey works too.
• Mayonnaise: Greek yogurt makes a good substitute for mayo, or try mashed avocado for a different twist. You could also use light mayo or any preferred sandwich spread.
• Lettuce: Any leafy green works here – try arugula for a peppery kick, spinach for extra nutrients, or romaine for extra crunch.
• Bread: While sturdy bread is best for holding all the ingredients, you can use any bread you like – sourdough, whole wheat, or even a wrap. Just toast it well if it’s softer bread.

Watch Out for These Mistakes While Cooking

The biggest mistake when making a chicken BLT is cooking the chicken breast at too high a temperature, which can leave you with dry, tough meat – instead, cook it over medium heat and only flip once when you see the edges turning white.

Another common error is not toasting the bread properly; lightly toasted bread provides the perfect structure to hold all your ingredients, while over-toasted bread can scrape the roof of your mouth and under-toasted bread can get soggy from the tomatoes and mayo.

For the crispiest bacon, start with a cold pan and cook it slowly over medium-low heat, allowing the fat to render properly without burning.

When assembling your sandwich, always pat your tomato slices dry with paper towels and layer ingredients strategically – placing the lettuce on the bottom helps prevent the bread from getting soggy from the tomatoes and creates a barrier for the warm ingredients.

What to Serve With a BLT Chicken Sandwich?

This hearty sandwich pairs perfectly with classic deli-style sides that’ll round out your meal nicely. A handful of crispy potato chips or a scoop of cold potato salad makes for an easy and satisfying combo that feels just like a lunch counter favorite. If you’re in the mood for something fresher, try a simple cucumber salad or some crunchy coleslaw – the cool, crisp textures work really well with the warm chicken and bacon. For a lighter option, a mixed green salad dressed with a simple vinaigrette or some sweet potato fries baked in the oven would both be great choices too.

Storage Instructions

Keep Components Separate: For the best BLT experience, store the different components separately in the fridge. Keep the cooked chicken and bacon in airtight containers for up to 3 days. The lettuce and tomatoes should be stored separately too – this prevents the bread from getting soggy and keeps everything fresh longer.

Prep Ahead: You can cook the chicken and bacon up to 2 days ahead and keep them in the fridge. When you’re ready to eat, just assemble your sandwich with fresh lettuce and tomatoes. The garlic-vinegar mixture can also be made ahead and stored in a sealed jar in the fridge for up to a week.

Assembly Tips: This sandwich is best assembled just before eating. If you need to pack it for lunch, try keeping the tomatoes and lettuce separate and adding them just before eating. This way, your bread stays nice and fresh instead of getting mushy.

Preparation Time	15-30 minutes
Cooking Time	20-25 minutes
Total Time	35-55 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: 40-50 g

Ingredients

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

Step 1: Prepare Ingredients

Begin by measuring out all the ingredients required for the recipe.

Having everything ready will ensure a smooth cooking process.

Step 2: Marinate the Tomatoes (Optional)

If you choose to marinate your tomatoes, combine olive oil, vinegar, minced garlic, salt, and oregano in a medium-sized bowl.

Whisk to combine the ingredients into a marinade.

Add sliced tomatoes to the marinade, cover, and refrigerate for at least 2 hours or overnight.

Remember to remove the tomatoes from the fridge at least 30 minutes before making the sandwich to allow the oil to reincorporate with the marinade.

Step 3: Cook the Bacon and Chicken

Heat a medium frying pan over medium heat and add the bacon.

Cook until crispy to your preference, about 2 minutes per side.

Transfer the cooked bacon to paper towels to absorb excess grease.

Leave the bacon grease in the pan.

If your chicken pieces are thicker than 1 inch, slice them into 1-inch medallions.

Season both sides with salt and pepper.

Increase the pan’s heat to medium-high.

If necessary, add a little neutral oil, such as grapeseed or avocado oil, to the pan.

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

Allow the chicken to rest on a cutting board while you prepare the sandwich components.

Step 4: Toast the Bread

Toast your bread slices either in a toaster or use the residual heat in the pan used for cooking bacon and chicken for extra flavor.

Step 5: Assemble the Sandwich

Spread mayonnaise on one side of each toasted bread slice.

Layer on the cooked chicken, bacon, lettuce, and tomatoes.

For an added depth of flavor, drizzle some tomato marinade on the inside of the bread slices.

Close the sandwich, slice it if desired, and enjoy your delicious creation!