This is a lovely recipe for either lunch or dinner, and something that will appeal to the whole family. Everyone knows and loves BLT sandwiches (bacon, lettuce and tomato, of course) and when you add delights such as chicken and avocado to the mix, along with mayonnaise, and a subtle smoky aroma from the barbeque, how can you end up with anything other than a fantastic meal you cannot wait to sink your teeth into? Cooking chicken breasts on the barbeque is something every barbeque aficionado does, but transforming them into this magical sandwich is a stroke of genius, because all the flavors are incredible together, and you will be so glad you chose to make this recipe. This is no ordinary chicken sandwich, because of the BLT appeal, but if you like chicken and you want a sandwich, this is perfect.
A standard BLT sandwich includes bacon, lettuce, tomato, mayonnaise, and bread, and the recipe evolved from pre-1900s tea sandwiches, which were similar to modern club sandwiches. Iceberg lettuce is a good choice because it adds crunch along with a subtle flavor, while beefsteak tomatoes have more flesh and fewer seeds, making those a good option for your sandwich. Choose plain mayonnaise or flavored mayonnaise, such as lemon mayo or even chili mayo if you want to add another flavor accent. Use any kind of bread you want, perhaps sourdough or Vienna bread, toasting it lightly before adding the fillings to prevent sogginess. It is believed the sandwich originated around the turn of the last century, and there was a recipe in the Good Housekeeping Everyday Cookbook in 1903 for it which included a slice of turkey along with the staple ingredients. This sandwich became even more popular after World War II when the ingredients were available all year round. BLT is the second most popular sandwich in the United States after ham sandwiches, and currently the most popular kind of sandwich in the UK.
Making the Perfect BLT
Follow our recipe to the letter if you want, or make any changes you prefer, depending on your own palate and what you prefer. Maybe you do not have any avocado, but this sandwich will be just as delicious without it (well, nearly!) or you might like to use turkey bacon instead of regular bacon, or use your favorite type of bread. Make any tweaks you want to get the perfect flavor and texture. Like most barbequed foods, these are best served hot or warm from the grill, but you might like to do some prep work in advance, such as pounding the chicken and cooking the bacon, or you could even marinate the chicken in lemon juice or vinaigrette for half an hour to give it more flavor. Serve the finished sandwich with fries or potato salad, or consider some other tasty sides such as marinated bell peppers or veggie kabobs.
- 2 boneless, skinless chicken breasts
- 2 tablespoons mayonnaise
- ½ teaspoon dried Italian seasoning
- 4 slices bacon
- 1 sliced small tomato
- 2 lettuce leaves (iceberg or similar)
- ½ sliced avocado
- 4 slices toasted bread (any kind)
- Nonstick cooking spray, as needed
- Preheat the barbeque to medium.
- Put a chicken breast between 2 sheets of plastic wrap.
- Starting in the center and working outwards, pound it with the flat side of a meat mallet until ¼ inch thick.
- Repeat with the other chicken breast.
- Spray the chicken with cooking oil and sprinkle the Italian seasoning over it.
- Cook on the barbeque for 2 or 3 minutes per side or until cooked through.
- You can cook the bacon on the barbeque too, or else cook it in a skillet or under the broiler, as you prefer.
- Spread the mayonnaise over all the toasted bread slices.
- Layer the lettuce, tomato, chicken, bacon, and avocado on 2 of the bread slices.
- Top with the other 2 toasted bread slices and cut each sandwich in half diagonally to serve.
- Put a decorative toothpick through each sandwich to help hold it together if you need to.
Sometimes the best sandwiches are the thickest, most generously filled ones, and a good BLT will tick all the boxes regardless of how hungry you are. Our chicken and avocado BLT sandwich is made with barbequed chicken breast, bacon, lettuce, tomato, mayonnaise, avocado, and toasted bread, and it is a lovely lunch or dinner. We chose to serve ours with French fries, but potato salad, onion rings, corn on the cob, simple baby leaf salad, or even a bowl of tomato soup would pair well with this sandwich, depending what you are in the mood for and how hungry you happen to be.
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