What a refreshing, light, delicious meal! This sandwich will fill you up without nauseating you! All of your food groups are in this healthy meal so thats an added bonus! Recipe is for 1 sandwich, so if you are making more--multiply by servings! #sonomnom4u #ChickenBaconClubSandwich
1 chicken breast, marinated and grilled
1 avocado, deseeded, peeled and cut
1 tomato, sliced (or replace with roasted red pepper!)
4 pieces of bacon
2 leaves of leaf lettuce
Garlic Aioli
2 pieces of bread, toasted ( I prefer rye or sourdough since they are more sturdy and delicious)
Marinade:
5 TBSP olive oil
5 TBSP water
juice of 1 lemon
1 tsp cracked pepper
1 clove garlic, minced
1 tsp salt
Garlic Aioli:
1/4 cup mayonnaise
1 clove garlic, minced
1/4 tsp. salt
1/4 tsp pepper
1/4 tsp cayenne
1 tsp dried parsley
1/2 tsp lemon juice
Marinade Directions:
In a bowl, mix olive oil, lemon juice, cracked pepper, salt and garlic until well blended. Set Aside
Aioli Directions:
In a food processor or blender, add mayonnaise, garlic, salt, pepper, parsley, and lemon juice and pulse until well blended, and smooth and creamy (about 1 -2 minutes) Scrape out into a bowl and set aside.
Directions:
Place chicken in the marinade and cover and place in refrigerator for at least one hour.
After marinating chicken for at least one hour, place chicken on preheated frill and grill on both sides of the chicken until it reaches 160°F internal termperature. Remove from grill and cut how you like it on your sandwich, or leave it whole. Set aside to cool slightly.
Toast your bread to desired doneness and place each slice on a plate. Spread garlic aioli on both pieces to your desired amount. Layer lettuce on the bottom piece, followed by tomato and bacon. Place chicken on top of bacon. Top chicken with avocado slices and the top piece of toast (Which should have been smeared with more garlic aioli). Cut the sandwich in half and serve. This sandwich goes awesome with a side of homemade pickle spears and homemade zucchini chips!
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