Chicken and Bacon Sandwich
Here’s another of our all-time favourite sandwiches: The chicken and bacon sandwich!
The key here, as is always the case when cooking chicken breast, is not to overdo it. The last thing you want is a dry piece of chicken. We like to get it nice and charred on the outside in a hot griddle pan before finishing it in the oven. Don’t forget to let it rest before you slice it.
Serve this chicken and bacon sandwich with either our butternut squash soup or home-made oven chips.
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Prep time
10 mins
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Cook time
10 mins
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Total time
20 mins
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Ideal for
Snack -
Make it
Mexican -
Serves
1
Find us in the
Mexican Section
Ingredients
- olive oil
- 1 chicken breast, butterflied
- 4 rashers of bacon (we used unsmoked, streaky)
- 1 avocado, peeled, stoned and sliced or mashed
- 2 slices of bread or 2 rolls (we used ciabatta)
- 2 tsp Gran Luchito Chipotle Mayo.
- salt and freshly ground black pepper
- salad leaves
How to make it
- Preheat the oven to 180°C (350°F, Gas 4).
- Heat a griddle pan until it’s very hot.
- In a dish, put a little olive oil, some salt and pepper. Rub the chicken breast in the oil mix until completely covered.
- Put the chicken in the griddle pan and fry for a few minutes to give it some good colour.
- Transfer the chicken to an ovenproof dish and finish in the oven for 15–20 minutes, taking care not to overcook.
- Add the bacon to the griddle pan and cook until crisp.
- Remove the flesh from the avocado and either slice or mash.
- Toast the bread or roll (if desired) and spread both halves with a little Gran Luchito Chipotle Mayo.
- Remove the chicken when cooked and leave to rest for 5 minutes before slicing.
- Put some salad leaves on a slice of bread, then pile on the bacon, chicken and avocado. Season and serve immediately.
Please Let Us Know What You Think Of This Recipe.