Pan-Seared Chicken Sandwich with Avocado Mayo
Pan-seared boneless chicken, bacon, lettuce, tomato and avocado mayonnaise make up this delicious, soul-satisfying sandwich.
Servings: 4 servings
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
Instructions
- 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 your chicken breasts have tenderloins attached, remove them 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.