Chicken and Bacon Sandwich
This chicken bacon sandwich is anything but boring. Topped with crispy bacon, garlic and mustard aioli, lettuce, and tomato, it's a handheld meal that you'll return to again and again.
Equipment
- Blackstone griddle or similar
Ingredients
- ½ cup mayonnaise
- ¼ cup whole grain mustard
- ¼ teaspoon garlic powder
- 4 chicken cutlets
- 4 slices applewood smoked thick-cut bacon
- Sliced tomato for serving
- Shredded iceberg lettuce for serving
Instructions
- Mix the mayonnaise, mustard, and garlic powder together in a medium bowl.
- Place the chicken cutlets in a resealable plastic bag and add ⅓ cup of the mayo mixture. Massage gently to evenly coat the chicken with the mayo. Refrigerate for at least 2 hours and up to 24 hours. Cover and refrigerate the remaining mayo mixture.
- Heat a large griddle over medium-low heat.
- Arrange the bacon slices on one side of the griddle in a single layer and cook, turning occasionally until crispy, 12 to 15 minutes.
- While the bacon is cooking, place the chicken on the other side of the griddle and cook, flipping once, until it reaches an internal temperature of 165°F (74°C), 10 to 12 minutes.
- To assemble the sandwiches, spread each side of the bun with some of the remaining mayo and mustard aioli. Top with a piece of chicken, a slice of crispy bacon, lettuce, and tomato. Serve immediately.
Notes
- Get ahead--Mix up your marinade and sauce before heading out on your camping trip. If you'll be cooking the chicken on the first day of your trip, go ahead and get it marinating before you leave.
- Dietary--This recipe is suitable for dairy-free diets.
Nutrition
Serving: 1sandwichCalories: 532kcalCarbohydrates: 42gProtein: 42gFat: 23gCholesterol: 118mgFiber: 1gSugar: 9g
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