Chicken BLT #SRC

Today I’m helping out with a Secret Recipe Club SOS.

One of the Group C members was unable to participate this month, so I jumped in to help (especially since Group B is having a month off for the holidays – I miss my SRC!)

I was assigned Sashi’s blog, Get Off the Couch and Cook!  Sashi’s blog focuses on delicious homemade meals, with no processed foods, that can be made in the time that it would take to order a pizza (45 minutes or less)!  What a great philosophy!

There is so much delicious inspiration on Sashi’s blog, I had a difficult time choosing (I’m sure I’ll be back again soon making some more of her fabulous recipes!)

Today, I’m sharing Sashi’s Chicken BLT.  Hellooooo delicious!

It all starts off with some rustic bread, slathered with sriracha mayo (or Sashi’s special fry sauce – I just didn’t have all the ingredients to make it, so I subbed).  Next, the ingredients pile on with the traditional bacon, lettuce, and tomato…PLUS chicken (cooked in bacon drippings!!) and a slice of cheddar.  It’s the ultimate!

Start you jaw stretches now – you’ll want to wrap your whole mouth around this Dagwood-style sandwich!

Thank you Sashi, for this amazing recipe!

Chicken BLT

Adapted from Get Off the Couch and Cook

8 slices thick cut bacon

2 large boneless skinless chicken breasts

Dash each garlic powder & pepper

8 slices sturdy bread

¼ cup light mayo with olive oil

Sriracha, to taste

4 slices sharp cheddar cheese

4 leaves romaine lettuce

1 large tomato, sliced

In a large skillet over medium heat, cook the bacon until crisp, placing on a paper towel lined plate to drain.

Drain off the bacon drippings, reserving 1 tablespoon in the skillet.  Season the chicken with garlic and pepper and cook in the reserved drippings until well done, flipping once to brown both sides.

Set the chicken aside to rest for 5 minutes, then slice to create 4 thin pieces of chicken.

Meanwhile, mix together the mayo & sriracha and spread on both sides of each of the slices of bread.  Place on a baking sheet and cook under the broiler for 1-2 minutes per side or until crisp.

To serve, place tomato slices onto 4 slices of bread.  Top with chicken, cheese, bacon, and lettuce.  Generously slather the remaining sriracha mayo on the remaining slices of bread and top the sandwiches.

Serves 4

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