Chicken BLT Sandwich with Bacon Jam
When in doubt, add more bacon
Mayonnaise or mustard will usually do the trick to moisten and flavor up a sandwich, but if you have some extra time and want something a little more fun, throw some bacon jam on there for an extra-special kick!
Ready in: 15 minutes
8 Slices Cobblestone Complete Wheat Bread
2 Chicken Breasts, Boneless and Skinless
1 Pound Maple Bacon
1 White Onion, Diced
2 Vine Tomatoes, Sliced
Green Leaf Lettuce
3 Tablespoons Maple Syrup
1/2 Cup Brown Sugar
2 Tablespoons Ground Chipotle
Salt and Pepper
In a large heavy bottomed saucepan, cook bacon on medium-low burner until crispy and evenly cooked. Remove the bacon from pan and place on paper towel to drain. Drain all but 2 tablespoons of the bacon fat from the pan and place back on burner over medium-high heat.
Add the onion and cook for about 8 minutes or until the onion looks translucent but not caramelized. Add the sugar, chipotle, maple syrup and cooked bacon, stirring evenly to blend. Cook 5 minutes, remove from heat and let cool. Once cooled, pour mixture into a food processor pulsing until the bacon is small but not smooth.
Season the chicken breasts with salt and pepper on both sides. In a large sauté pan with olive oil over medium-high heat, sauté chicken until fully cooked (about 4-6 minutes per side) Remove from heat and let cool.
To assemble the sandwich, place some lettuce on the bottom piece of bread, then a few slices of tomato. Slice the chicken breast thinly and add over the tomato then add some of the bacon jam to the top piece of bread and close the sandwich and serve.