GRILLED CHICKEN BLT WITH GREEN GODDESS SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 BLTs
Number Of Ingredients 15
Steps:
- Preheat a grill to medium high. Make the green goddess sauce: Combine the mayonnaise, chives, parsley, tarragon, capers, anchovy, garlic, lemon juice and a pinch each of salt and pepper in a small food processor. Puree until bright green and smooth. Transfer to a small bowl and stir in the sour cream. Season with salt and pepper. Thin with water if needed. Refrigerate until ready to use.
- Make the sandwiches: Season the chicken with salt and pepper and rub with the olive oil. Grill, flipping once, until well marked on both sides and cooked through, 6 to 8 minutes. Remove to a plate. Grill the buns until toasted.
- Serve the chicken on the buns with the green goddess sauce, tomatoes, bacon and lettuce.
BEST BLT CHICKEN PANINI
Transform an ordinary BLT into a gourmet sandwich by partnering it with a chicken panini. Use crusty bread, thinly-sliced roasted chicken from the deli, and those traditional BLT ingredients. The whole family will enjoy this quick and easy sandwich.
Provided by lutzflcat
Categories Meat and Poultry Recipes Pork
Time 25m
Yield 2
Number Of Ingredients 8
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, 6 to 8minutes. Drain bacon slices on paper towels.
- Spread mayonnaise on one side of the 4 slices of bread. Layer chicken slices, Swiss cheese, lettuce, tomato, and bacon, in that order, over 2 slices of bread. Place the remaining 2 bread slices on the top, mayonnaise side down.
- Heat a panini press over medium-high heat and coat with cooking spray. Place sandwiches inside. Cook until heated through and the cheese starts to melt, 5 to 7 minutes.
- Cut panini in half and serve immediately.
Nutrition Facts : Calories 704.9 calories, Carbohydrate 63.4 g, Cholesterol 103 mg, Fat 28.3 g, Fiber 3.8 g, Protein 44.5 g, SaturatedFat 10.4 g, Sodium 2530.5 mg, Sugar 4 g
CHICKEN BLT SANDWICHES
What could be better than BLTs? Chicken BLTs with the same great goodness and a chicken bonus!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oil in 10-inch skillet over medium-high heat. Cook chicken in oil 15 to 20 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut.
- Spread dressing on cut sides of buns. Layer chicken, lettuce, tomato and bacon on bottoms of buns. Top with tops of buns.
Nutrition Facts : Calories 355, Carbohydrate 20 g, Cholesterol 80 mg, Fat 1/2, Fiber 3 g, Protein 33 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 520 mg
SOUTHERN FRIED BLT
I'm really not big on tomatoes-but I do like them green and fried, so I decided to try them in a sandwich. It was a smash! If you've gotta have cheese, add sharp cheddar to this indulgent twist on the traditional BLT. -Stacy King, Rome, Georgia
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a shallow bowl, mix cornmeal, flour and pepper. Dip tomato slices in cornmeal mixture to coat both sides; shake off excess., In a large skillet, heat 1/4 in. of oil until hot. In batches, fry tomato slices until browned, 2-3 minutes per side. Drain on paper towels., To serve, spread each slice of toast with mayonnaise. Layer half of the slices with bacon, fried tomatoes and lettuce; top with remaining slices.
Nutrition Facts : Calories 634 calories, Fat 45g fat (8g saturated fat), Cholesterol 36mg cholesterol, Sodium 985mg sodium, Carbohydrate 37g carbohydrate (5g sugars, Fiber 4g fiber), Protein 20g protein.
GRILLED CHICKEN BLT SANDWICHES
An indoor grill for cooking the bacon and chicken means a quick meal and easy cleanup.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 20m
Yield 2
Number Of Ingredients 7
Steps:
- Heat closed contact grill 5 minutes. When grill is heated, place bacon on bottom grill surface. Close grill; cook 4 to 6 minutes, turning once, until crisp. Drain on paper towels.
- Meanwhile, place 1 chicken breast, boned side up, between 2 sheets of plastic wrap or waxed paper. With flat side of meat mallet or rolling pin and working from center, gently pound chicken until 1/4 inch thick; remove wrap. Repeat with remaining chicken breast. Sprinkle chicken with Italian seasoning.
- Place chicken on bottom grill surface. Close grill; cook 4 to 6 minutes or until fork-tender and juices run clear.
- Spread toasted bread slices with mayonnaise. Layer lettuce, tomato, chicken and bacon between toast slices.
Nutrition Facts : Calories 520, Carbohydrate 35 g, Cholesterol 95 mg, Fat 4, Fiber 3 g, Protein 38 g, SaturatedFat 6 g, ServingSize 1 Sandwich, Sodium 780 mg, Sugar 2 g, TransFat 1/2 g
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THE ULTIMATE BLT SANDWICH RECIPE — THE MOM 100
From themom100.com
5/5 (4)Category Main CourseCuisine AmericanTotal Time 30 mins
- You can either bake your bacon (add 4 to 6 extra minutes to the cooking time for thick cut), or you can heat a skillet over medium heat and cook the bacon for about 6 to 8 minutes, turning it every few minutes until it is nicely crisp, but still pliable. Remove the bacon to paper towels to drain, then cut each slice in half crosswise.
- Spread about 1 teaspoon of mayonnaise on 1 side of each piece of bread. Spray a large skillet with nonstick cooking spray and heat over medium heat. In the skillet, place as many slices of bread that will fit, mayo side down, and griddle them up until the mayo side of the bread is nicely browned, about 1 minute. Remove the bread from the skillet, let rest browned side up, and griddle up any remaining slices.
- Place 4 of the slices of toast browned side down on a cutting board. Place a tomato on each piece, season lightly with salt and pepper, place 3 half slices of bacon on each slice of tomato, and top with a couple of pieces of lettuce. Generously spread the rest of the mayo on the non-browned side of the remaining slices of bread, and top the sandwiches with them browned side up. You now have a perfect BLT. Read on for some more ideas.
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- Place the chicken in a small nonreactive bowl and cover with the buttermilk. Cover with plastic wrap and refrigerate to marinate overnight or for at least 1 hour.
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- In a second bowl, combine the flour, cornstarch, salt, and pepper, mixing thoroughly. With kitchen tongs, remove the chicken breasts from the buttermilk and dredge in the dry ingredient mixture until the chicken is completely coated. Carefully place the chicken, using tongs, into the hot oil and brown until the breast is golden brown and crispy, for about 5 minutes per side.
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