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Pan-Seared Chicken Sandwich with Avocado Mayo

Creamy avocado mayonnaise and crisp, smoky bacon are an irresistible combination that would taste great on a wide variety of sandwiches, but we think the flavors work especially well with chicken. We pan seared our chicken breasts in a little of the bacon drippings and layered them on rolls with crisp lettuce, fresh tomato, bacon and a generous dollop of the avocado-mayo. The concoction is a little decadent, but so delicious.

Pan-Seared Chicken Sandwich with Avocado Mayo

Pan-Seared Chicken Sandwich with Avocado Mayo

  • Ingredients:
  • 4 boneless, skinless chicken breast halves (about 1-1/4 lb)
  • Salt and freshly ground black pepper
  • Pinch of cayenne (optional)
  • 8 strips bacon
  • 1 tablespoon vegetable oil
  • 4 sandwich rolls, sliced
  • 1 large tomato, sliced
  • Lettuce
  • For the avocado mayonnaise:
  • 2 medium Hass avocados, mashed
  • Juice of 1/2 lemon
  • 2 tablespoons mayonnaise
  • 1 small clove garlic, very finely chopped
  • Salt and freshly ground black pepper

Preparation:
Combine the avocados, lemon juice, mayonnaise and garlic in a small bowl until smooth and creamy. Season to taste with salt and pepper and set aside.

If necessary, remove the tenderloins from the chicken breasts and reserve for another use. Place the breasts between 2 sheets of plastic wrap and gently pound them to a uniform thickness of 1/2-inch. Season with salt, pepper and a sprinkling of cayenne if desired.

Fry the bacon until crisp, drain on a paper towel-lined plate and set aside. Discard all but 1 tablespoon of the bacon fat.

Add the oil to the bacon fat and heat over medium-high heat. Add the chicken in a single layer and cook until golden on the outside and no longer pink in the middle, 3 to 4 minutes per side.

Build the sandwich by adding a layer of lettuce and tomato to each roll. Top with a piece of chicken, 2 slices of bacon and a generous dollop of avocado mayo. Serve immediately.

Makes 4 servings

comments & replies

Yes please!! This looks so tasty! Going to bookmark this so thanks for sharing the recipe :)

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