Chicken BLT Sandwiches

Makes 4 sandwiches

This chicken sandwich recipe, made with bacon, lettuce and tomato, is quick, easy and delicious. Although it calls for cooking chicken breasts from scratch, I have made it with leftover chicken. You can also use boneless chicken thighs or store-bought rotisserie or deli chicken, any of which will make equally good sandwiches. The recipe can be made in any amount needed.

Ingredients

• 4 small skinless, boneless chicken breasts, pounded to 1/4-inch (see comments above)
• Salt and pepper to taste
• Olive oil or olive oil spray
• 8 slices bacon, fried or baked crisp and drained on paper towels
• 2 small tomatoes, sliced
• 4 romaine lettuce leaves, cleaned and patted dry
• Mayonnaise (can use light or reduced fat)
• 4 medium-sized crusty sandwich rolls, white or whole wheat

Season the chicken with salt and pepper, then drizzle or spray with olive oil on both sides. Heat an outdoor grill, grill pan or sauté pan over medium-high heat. Add the chicken and cook until lightly browned and the juices run clear, about 4 minutes per side depending on heat source.

Split the rolls in half. If desired, remove some of the bread from the inside. Lightly toast the rolls under the broiler. Spread the cut sides of the rolls with mayonnaise. Place the chicken on the bottom half. Layer with the bacon, tomato slices and lettuce. Top each sandwich with the remaining roll halves. Serve immediately.