Ingredients and Weight:
- 8 slices thick-cut bacon
- 1 pound boneless, skinless chicken breasts, pounded thin
- 1/2 cup buttermilk
- 1 egg
- 1 1/2 cups panko breadcrumbs
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1 tablespoon olive oil
- 16 slices sourdough bread, toasted
- 16 slices bacon-lettuce-tomato (BLT) mayonnaise
- 8 ounces thinly sliced Roma tomatoes
- 10 cups mixed greens (for serving)
Preparation Time:
15 minutes
Cooking Time:
10 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat a griddle or large skillet over medium heat.
- In a shallow dish, whisk together the buttermilk and egg.
- In a separate shallow dish, combine the panko breadcrumbs, garlic powder, and smoked paprika.
- Dip the chicken breasts in the buttermilk mixture, then dredge in the breadcrumb mixture.
- Heat the olive oil in the skillet. Cook the chicken for 5-7 minutes per side, or until cooked through.
- Toast the bread slices.
- Spread BLT mayonnaise on 8 slices of bread. Top with 4 slices of chicken, 4 slices of bacon, and 4 slices of tomato.
- Top with the remaining slices of bread.
- Serve immediately with mixed greens.
Nutritional Information:
- Calories: 600
- Fat: 30g
- Carbohydrates: 60g
- Protein: 40g
Dish Characteristics:
- Savory and satisfying
- Perfect for a quick and easy lunch or dinner
- Can be customized with your favorite toppings
User Comments:
- "This is the best BLT sandwich I've ever had! The chicken is so juicy and flavorful."
- "I love the combination of the crispy bacon, juicy chicken, and creamy mayonnaise."
- "This is a great sandwich for a party or potluck because it's so easy to make and everyone loves it."
Special Precautions and Tips:
- Make sure the chicken is cooked through before serving.
- If you don't have a meat mallet, you can use a rolling pin to pound the chicken breasts thin.
- For a crispier sandwich, toast the bread in a panini press.
