Chicken BLT

A sandwich with bacon, lettuce, tomatoes.

This chicken BLT is a take on a classic BLT that includes some extra protein from pan-seared or grilled chicken breast. With crispy bacon, perfectly cooked chicken, creamy mayo, vibrant lettuce leaves, and fresh, juicy marinated tomatoes, this is a balanced and delicious sandwich you're going to love.

5 from 37 votes

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Course: Lunch, Main Course

Cuisine: American

Prep Time: 5

Cook Time: 15

Marinating: 2

Total Time: 2 20

Servings: sandwich

Calories: 786kcal

Equipment

Frying Pan
Microplane (optional)

Ingredients

Marinated Tomatoes

4 slices tomato
1 clove garlic grated on microplane or minced
¼ cup extra virgin olive oil
2 tablespoons +1 teaspoon red wine vinegar
⅛ teaspoon dried oregano
1 pinch kosher salt generous

Sandwich

3 strips bacon
2 slices bread sturdy
2-3 leaves lettuce red leaf, green leaf or iceberg
1 breast chicken thin sliced (approximately 1 inch)
1 tablespoon neutral oil like avocado oil or grapeseed oil
1-2 tablespoons mayonnaise

Instructions

First, measure out all ingredients and have them ready.
If you don't wish to marinate your tomatoes, skip steps 2 & 3. Combine olive oil, vinegar, garlic, salt. and oregano in a medium bowl to create the marinade. Whisk to combine.
Add sliced tomato to the marinade, cover, and refrigerate for at least 2 hours and up to overnight. Make sure to take the tomatoes out of the fridge at least 30 minutes before making the sandwich so the oil can reincorporate with the rest of the marinade.
Place bacon in a medium frying pan over medium heat. Cook until the bacon is crisp or to your liking - about 2 minutes per side. Place the cooked bacon on paper towels to soak up additional grease. Do not drain the bacon grease from the pan.
If your chicken is thicker than approximately 1 inch, slice the chicken on the bias to create 1 inch medallions. Season both sides with salt and pepper to taste.
Increase the heat on the frying pan to medium-high. If there is not adequate bacon grease to cook the chicken in, add a small amount of neutral oil, such as grapeseed or avocado oil.
Once hot, add the chicken and cook for 3-4 minutes per side, until the chicken reaches an internal temperature of 165 degrees Fahrenheit. Let the chicken rest on a cutting board while you assemble the sandwich.
Toast the bread either in a toaster or in the pan used to cook the chicken and bacon.
Assemble the sandwich. Spread mayonnaise on one side each of the toasted bread. Then add the chicken, bacon, lettuce and tomato. Drizzle some of the marinade on the interior of the bread to amplify the flavor.

Notes

General

If you wish to grill the chicken, see the body of the post for instructions. This is found under the "Variations" section.
This quantity of vinaigrette can be used for two or more sandwiches depending on the size of your tomato and the thickness of your slices. I usually make two sandwiches out of one medium tomato.
I like to use a thick/sturdy bread for this sandwich, such as a crusty Italian loaf that I slice myself
If you prefer a traditional BLT, no need to marinate the tomatoes. I love the brightness the marinade adds to the overall dish
This sandwich can be messy. I wrap the whole sandwich in parchment paper and slice it in half to contain some of the mess. You can also wrap each half in a paper towel.
For a lighter take, try dicing half the toasted bread as croutons for a BLT-style salad. Use the marinade as a dressing, slice the chicken, chop the bacon, dice the tomatoes, toss and enjoy!

Storage and Reheating

Fridge: You can store the individual components of this dish in an airtight container in the refrigerator for 3-4 days and reheat when serving.
Freezer: I don't recommend freezing this dish.
Reheating: I recommend taking the tomatoes out of the fridge 30 minutes to an hour before assembling the sandwich so the olive oil has a chance to come to room temperature and does not remain solid.

Nutrition