MY Grilled Chicken Club BLT sandwich
For the Sandwiches:
2 chicken breasts (depending on how much meat you want on each sandwich) pounded thin
I used skinless boneless thighs
4 thick slices of bread of choice, (I used thick sliced sour dough)
4 slices of Swiss cheese
8 slices bacon, cooked crispy (two slices per sandwich)
2 hardboiled eggs, sliced
1 tomato, thinly sliced
1/2 red onion, thinly sliced
Cucumber ribbons thinly sliced
lettuce leafs
1. Pound chicken flat inside a Zip-Loc bag evenly, season chicken with spices of choice (I just dashed on a little salt, pepper, and garlic powder).
2. Grill over medium heat until cooked through and the juices run clear (6-9 minutes per side, may vary depending on size of chicken breasts). Remove from grill and allow to rest for 5 minutes.
3. Toast all 8 slices of bread and spread a heaping of Kraft Tangy French Catalina w/ Bacon salad dressing on 4 of the slices of bread. While chicken is resting, preheat the broiler in your oven. Place the bottom slices of bread (Catalina Dressing side up) on a baking sheet.
4. Place grilled chicken breasts amongst the 4 prepared slices of bread. Top each one with a slice (or two) of Swiss cheese and place under the broiler just long enough to melt the cheese (should only take about a minute) and remove and set aside.
5. Top each with one with 2 slices of bacon, and a few slices of tomato, two cucumber ribbons, sliced eggs and lettuce. On the other 4 slices of toasted bread: add a liberal amount of mayo and red onion and then place the 2 halves together. Slice on a diagonal (you can place a toothpick in each half to hold them together) and serve warm!
Topic: My grilled chicken BLT Club sandwich (Read 1219 times)