Grilled Chicken BLT

Sandwiches for dinner or what I like to call Entrée Sandwiches are great for lunch or dinner and definitely perfect for Weeknight meals. By marinating and grilling up a chicken breast, you can take the classic BLT to the full meal status real quick. This easy but flavorful Grilled Chicken BLT is going to be a highlight of your weekly menu plan.

The marinating of the chicken is key to the success of this sandwich. Grilling chicken breast can result in very dry meat if you do not marinate it first. By giving it time to soak up all that liquid, you start with an extra juicy piece of meat that stays juicy while cooking. If you don’t have access to a grill, you can always use a stove top grill pan.

For this recipe, I list baking the bacon all at once. If you haven’t tried this method, you will want to give it a shot. I was suspicious at first, but turns out really crispy. If you want it more crispy you can increase the oven temperature. I especially love it because not only is all the bacon done at the same time, it’s also completely flat. You need to use a baking sheet with a baking rack that fits inside of it perfectly. Which means you are going to get bacon in every bite. Of course, you could stick to the stove top method if you prefer it.

I’ve included my recipe for Sandwich Spread below the BLT recipe. It is super simple to make a great on this sandwich, but you could certainly swap it out for some mayonnaise or whatever your favorite sandwich condiment is. Since it is a sandwich, you can go traditional and serve it up with your favorite chips. You could also do a small salad (green, potato or pasta) or even soup on the side. Since ciabatta bread is much denser than other breads, this sandwich can actually be made ahead and travel – so it’s perfect for a picnic or lake side meal.

Now Let’s Get Cookin’!

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Grilled Chicken BLT

A marinated chicken breast, grilled and layered up on a classic BLT

Course Lunch, Main Course, Sandwich

Cuisine American

Keyword bacon, BLT, ciabatta, ciabatta bread, ciabatta roll, grilled chicken, hot sandwich, lettuce, marinated chicken, sandwich spread, tomato

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Marinating Time 4 hours hours

Servings 6

Ingredients

• 6 Ciabatta Rolls
• 6 leaves Green Leaf Lettuce
• 1 Large Tomato cut in slices
• 6 slices Sharp Cheddar
• 18 slices Thick-cut Bacon
• 1 cup Sandwich Spread see recipe below

For the Chicken

• 6 Chicken Breasts
• 1 cup Chicken Broth
• ¼ cup Lemon Juice
• ½ cup Oil
• 1 tsp Garlic Powder
• 1 tsp Oregano
• 1 tsp Onion Powder
• 1 tsp Salt
• 1 tsp Pepper

Instructions

• Add chicken ingredients to a gallon zipper bag. Seal and place in refrigerator to marinate for at least 4 hours (up to 24hours).
• Preheat Oven to 400degF. Preheat Grill to medium high heat.
• Line a large baking sheet with parchment paper. Lay bacon in a single flat layer. Place wired baking rack over top (this prevents it from curling up). Place in oven for 20 minutes. Remove from oven and transfer to paper towel covered plate.
• Remove chicken from marinade (discard marinating liquid). Place on grill and cook for 8-10 minutes on each side. Once thickest part of breast reaches 165degF. Remove to platter and top each with slice of cheese and let rest 5 minutes.
• Spread each side of ciabatta bread with sandwich spread. Add lettuce, two slices of tomato, and three strips of bacon. Top with grilled chicken and top bun. Use two long toothpicks to secure each side and slice in half to serve.