- Prep
- 25 min
- Cook
- 15 min
- Total time
- 40 min
- Yield
- 4 sandwiches
- Difficulty
- Easy
- Calories
- 750 kcal
Quick summary
“This reinvented classic sandwich brings together succulent chicken fillets, crispy bacon slices, and aromatic lemon zest mayonnaise. A hearty and balanced assembly with fresh vegetables.”
What you need to know
- Grilled chicken point: slicing the fillets to a uniform thickness ensures quick cooking of 3 minutes per side.
- Crispy and dry bacon: frying the slices over medium heat until golden and draining on paper towels provides crunch.
- Citrusy seasoned mayonnaise: the combination of lemon, grated garlic, and herbs cuts through the fat of the meats.
Ingredients
Main
- units (about 400g), sliced in half Chicken Breast
- slices Smoked bacon
- slices Artisan sliced bread or brioche
- large leaves Iceberg or romaine lettuce
- unit, sliced Tomato
- unit, thinly sliced Cucumber
- tablespoons Extra virgin olive oil
- taste Salt
- taste Freshly ground black pepper
- cup Good quality mayonnaise
- tablespoon Sicilian lemon juice
- teaspoon Sicilian lemon zest
- clove, minced or grated Garlic
- tablespoon, finely chopped Fresh parsley
- tablespoon, chopped Fresh dill (optional)
- taste Salt and black pepper
Instructions
Principal
- Prepare the Chicken: Season the chicken breast slices with salt, black pepper, and olive oil. The short answer is: season well for maximum flavor. Grill in a skillet or on a grill over medium-high heat for 3-4 minutes per side, or until cooked through and golden. Reserve the chicken to cool slightly.
- Cook the Bacon: In a separate skillet, fry the bacon slices until very crispy and golden brown. Remove the bacon and place it on paper towels to remove excess fat. The secret of this recipe is the crunchy texture of the bacon, which adds a delicious counterpoint to the juiciness of the chicken.
- Make the Citrus Mayonnaise: In a small bowl, mix the mayonnaise, lemon juice and zest, minced garlic, parsley, and dill (if using). Season with salt and black pepper to taste. Stir well until you get a homogeneous and vibrant mixture. The most important tip is to use fresh ingredients for the mayonnaise.
- Prepare the Dough: Lightly toast the bread slices, either in the toaster or in the same bacon skillet (taking advantage of the residual flavor). The professional technique is not to burn, only to gently brown to create a firm, flavorful base that supports the filling well.
- Assemble the Sandwich (Base Layer): Spread a generous layer of citrus mayonnaise on one side of each slice of bread. On four slices, add lettuce leaves, tomato slices, and cucumber. The most common mistake is overloading the sandwich with vegetables, keep the balance for a perfect bite.
- Add Chicken and Bacon (Intermediate Layers): On top of the vegetables, place a portion of grilled chicken and two slices of crispy bacon. Cover with another slice of bread, which should also have mayonnaise. Repeat the chicken and bacon layer for a substantial sandwich.
- Finish the Sandwich: Gently press the assembled sandwich to compact the ingredients. Finish with the last slice of bread, also with mayonnaise on the inside. Use a large toothpick to secure the layers, if necessary. This step ensures the perfect presentation and prevents the sandwich from falling apart.
- Serve and Enjoy: Cut the sandwich in half or into four triangles, if desired. Serve immediately to enjoy the crunchiness and freshness of the ingredients. In simple terms: savor every bite of this perfect balance between freshness, crunch, and the juiciness of the chicken. It's a complete, practical, and delicious meal that is sure to impress.
Chef's tips
- Toast the bread slices in the same skillet where the bacon was browned so they absorb the toasted flavors from the bottom.
- Dry the tomato and cucumber slices well with paper towels before assembling so as not to moisten the toasted bread.
- Brush the citrus mayonnaise generously on both slices of bread to waterproof the crumb against the steam.
Variations
- Traditional triple sandwich: assemble in three layers of toasted bread secured with long toothpicks cut diagonally.
- Addition of cheese: place a slice of provolone or prato cheese over the chicken while still in the hot skillet.
- Avocado version: add thin slices of ripe avocado seasoned with sea salt and olive oil on top.
Substitutions
- Chicken breast: can be replaced with thin boneless chicken thigh fillets or thick slices of pork loin.
- Artisanal loaf bread: use ciabatta bread sliced in half, crispy French baguette, or whole wheat pita bread.
- Smoked bacon: use slices of prosciutto toasted in a dry skillet or thin slices of turkey breast.
How to store
Assemble preferably right before serving. In case of transport for later consumption, pack the grilled chicken and bacon separately from the bread and raw vegetables, assembling the ingredients on-site.
Can it be frozen?
Do not freeze the assembled sandwich. Raw vegetables wilt completely, toasted bread softens, and mayonnaise curdles; only pure cooked chicken fillets support freezer for up to 2 months.
What to serve with
Serve accompanied by rustic potatoes golden-brown in the air fryer, crispy cassava chips, or a refreshing green salad with extra virgin olive oil and apple cider vinegar.
Frequently asked questions
How to ensure the chicken breast doesn't dry out in the sandwich?
Cut the breast in half horizontally into thin fillets and grill in a very hot skillet for 3 to 4 minutes per side without overcooking.
How to cut the sandwich without dismantling the filling?
Insert two long toothpicks into the top of the sandwich to lock the ingredients and cut in half with a large, sharp serrated knife.
Can I use store-bought mayonnaise as a base?
Yes, use traditional jarred mayonnaise and add the juice, lemon zest, and grated garlic for a fresh, aromatic flavor.
Is brioche bread better than sliced bread?
Brioche brings excellent buttery sweetness, while artisanal bread offers a firmer structure to hold the chicken fillets.
