I know I’ve mentioned my on-again-off-again obsession with BLTs before. Well, it’s back. I know that there’s no need for me to go into how perfect I think BLTs are with the buttery crunch of the lightly toasted bread with just a touch of mayo, the crisp salty goodness of the bacon, the soft sweetness of the sliced tomato and the cool crispness of the lettuce are all necessary for a good BLT, regardless of what else people may add to them.
Yes, I copied and pasted that directly from the previous post. I’m not ashamed.
I am also not ashamed to add a little somethin’-somethin’ extra to my BLTs, even though that technically makes them NOT BLTs anymore but a sandwich with bacon, lettuce, and tomato added to it. BLT is just a lot shorter to say and type.
Now, there are 2 somethin’-somethin’s that I added to this classic sandwich that brings the classic BLT up a level or 2 and I’m not talking about the juicy chicken breast nor the Cheddar cheese. Though both are quite tasty additions, in my opinion, and make for a heartier meal which the guys approve of.
No. I’m talking about the bread and the sauce.
I didn’t just toast the bread. Nor did I butter it and toast it on a pan. Instead, I did a thin layer of mayonnaise on either side then I toasted it in the OVEN! The bread still gets that lovely golden brown crunch while keeping the inside of the bread lovely, soft, and warm. But the mayo adds the classic BLT flavor to the OUTSIDE of the sandwich so your taste buds can start to party ASAP.
Since I added mayo to the outside of the sandwich, I wanted to bring the inside level up just a bit so I did a nice slather of burger & fry sauce. Partnered up with the chicken, cheese, and bacon, this became one of those sandwiches that I couldn’t put down nor stop making yummy noises the whole time I was eating it.
You’ve also maybe noticed by now that I prefer shredded lettuce on sandwiches instead of leaf lettuce. I’ve just found that it is less slippery than leaf lettuce and I don’t run the risk of the entire leaf of lettuce pulling out when I bite it. I can’t tell you how many times that I has happened to me at restaurants, leaving me sitting at my table looking like a cow chewing its cud while sauce drips all over me, the table, my dinner companions…. okay, maybe not quite to that extreme. 🙂
At least when I eat at home, I only risk offending Mr. C, Mr. O and the cats but they love me
because I feed them so are more forgiving.
- 8 slices of bacon
- 2 chicken breasts cut in half horizontally, making 4 pieces\
- Garlic powder, to taste
- Salt & pepper, to taste
- 8 slices of bread
- ¼ c mayonnaise
- 4 slices of Cheddar cheese (optional)
- ¼ c burger & fry sauce or 1000 Island dressing
- 2 c shredded lettuce
- 2 small-to-medium tomatoes, sliced thin
- Preheat the oven to 400°.
- In a large nonstick skillet, cook the bacon over med-high heat until golden brown and crispy, 5-10 minutes. If your pan is not large enough, you may need to do this in batches. Remove the bacon to paper towels to drain.
- Do not drain the grease from the pan.
- Sprinkle one side of each chicken piece with garlic powder, salt and pepper. Place seasoned side down on the hot pan. Cook 6-7 minutes per side, until golden brown and cooked through.
- Meanwhile, spread each side of the bread with a thin layer of mayonnaise and place on a baking sheet. Baking 8-10 minutes, flipping the bread halfway through until golden brown on both sides.
- To assemble the sandwiches: Place 4 slices of the toasted bread on plates. Spread a little of the fry sauce on the top of each then top with shredded lettuce and tomato. Add a piece of chicken, a slice of cheese, and 2 slices of bacon on top of the tomato. Spread one side of the remaining slices of bread with fry sauce and place, sauce side down, on top of the sandwiches. Serve immediately