Pan-Seared Chicken Sandwich with Bacon and 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, melted provolone and a generous dollop of the avocado-mayo. The concoction is a little decadent, but so delicious.

Category: Main Dish

Cuisine: not set

Ready in 45 minutes
by rotts4me

Ingredients

3/4 to 1 lb chicken cutlets or tenderloins

6 strips bacon cut into thirds

1 tablespoon vegetable oil

Salt and freshly ground black pepper

4 sandwich rolls sliced

4 slices provolone cheese

1 large tomato sliced

Lettuce

For the avocado mayonnaise :

1 medium Hass avocado mashed

Juice of 1/2 lemon

1-1/2 tablespoons mayonnaise

1 small clove garlic very finely chopped


Directions

Combine the avocado, lemon juice, mayonnaise and garlic in a small bowl until smooth and creamy. Season to taste with salt and pepper and set aside. Preheat the oven to 350°F and arrange the rolls, cut side up on a baking sheet. Set aside. 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. Season the chicken with salt and pepper and add to the pan in a single layer. Cook until golden on the outside and no longer pink in the middle, 3 to 4 minutes per side. While the chicken cooks, place a slice of provolone cheese on each roll and toast in the oven until melted. Build the sandwich by adding a layer of lettuce and tomato to each roll. Top with a portion of the avocado mayo. Add the chicken and bacon. Serve immediately.

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