Grilled Chicken and Cheese BLT | FoodsOfOurLives.com
This sandwich is a wonderful version of when a grown-up grilled cheese sandwich meets a BLT and you add chicken ;b
This is awesome stuff right here.
I made a version of these quite a few years ago and am just now getting around to updating this to reflect how we actually like to prepare them.
We didn’t think it was quite gooey enough originally.
I LOVE a good gooey, oozy sandwich. I can’t stand your regular old, ham and cheese lunch meat kinda thing, but give me something on par with a burger and I am a happy camper.
I like them to be juicy and meaty and hot with awesome bread and especially….bacon.
This sandwich fulfills all my expectations.
I love this sandwich.
My husband and my kids also love this sandwich. Each of my children asked to have this in their school lunches the next day, that’s how I know it’s a winner.
It’s the kind of thing you get down to those last couple bites and you know you should stop eating.
Like really should STOP.
But don’t because you can’t handle stopping and wasting those last couple bites, plus, in all honestly, despite being overly full you plain just don’t want to stop.
So you just finish it. Man up, right?
Then go take a nap and make the kids do the dishes.
They love that.
- 2 boneless chicken breast, sliced in half so they are thin
- salt
- pepper
- olive oil
- 8 slices bacon, cooked
- 1/2 cup mayonnaise
- handful fresh basil leaves, chiffonade
- 4 ciabatta rolls (I made my own using this recipe)
- 2 ounces smoked gouda
- 1 large tomato, sliced
- spinach (or pea shoots if you can find them)
- 2-3 tablespoons butter
- Start by mixing the basil and mayo together so the flavors can have some time to meld together (yum!)
- Next sprinkle the chicken breasts with salt and pepper and coat with olive oil.
- Grill the chicken over medium heat until cooked through to 165˚.
- Remove the chicken from the grill and place one breast piece on each roll bottom, top with the bacon, gouda, tomato and greens.
- Spread the mayo mixture generously on the top of each roll and place on top of the sandwich.
- Now melt 1 or 2 tablespoons butter in a large frying pan over medium high heat.
- Carefully place the sandwiches in the pan and press down, I placed another heated frying pan on top of mine to create sort of a panini style sandwich but that is totally optional. These sandwiches are thick though so I felt like the pressing made it easier to eat them 🙂
- Once the bread on the bottom is browned nicely, carefully flip them over and brown the other side. The cheese should be melted by now and you are ready to eat!
Recipe slightly adapted from Cookin’ Canuk
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