Categories: Sandwiches
Ingredients
- 4 slices bacon
- One chicken breast half, butterflied
- 3/4 tsp coarse salt
- 1/4 tsp black pepper
- 1/4 tsp dried Italian seasoning
- 3 slices white bread, lightly toasted
- 2 tbsp. mayo
- 1/2 avocado, thinly sliced
- Two slices beefsteak tomato
- A few iceberg lettuce leaves, torn
- 2 small dill pickles
Directions
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Cook the bacon in a 10-inch saute pan or cast-iron skillet over medium heat until crisp, about 5 minutes. Transfer to a paper towel-lined plate to drain; reserve 2 tbsp. of the fat in the pan.
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Season the chicken with 1/2 tsp of the salt, 1/8 tsp of the pepper and the Italian seasoning. Heat the reserved fat in the pan over medium-high heat. Add the chicken and cook, flipping once, until golden brown in places and cooked through, 3 to 4 minutes total. Transfer to a cutting board and thinly slice on the bias.
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Lay the slices of toast side by side on a work surface and spread the mayo over them. Divide the chicken between 2 slices, followed by the avocado, bacon and tomato. Season with the remaining 1/4 tsp salt and 1/8 tsp pepper. Top with the lettuce, place on bread stack on top of the other, and close the sandwich with the remaining slice of toast. Spear each pickle with a 6-8 inch skewer and secure two opposite corners of the sandwich from top to bottom with the skewers. Cut the sandwich in half on the diagonal and serve.