Open-Faced Chicken BLT


Preparation info

  • Difficulty


  • Makes


Appears in

The Bacon Bible

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

  • About

This isn’t just a BLT with chicken. It is a delicious sandwich served on buttery brioche toast slathered with a rich, slightly smoky, slightly spicy mayonnaise, topped with lettuce and tomatoes tossed in a light, fresh, tangy basil vinaigrette, and served with housemade pickles on the side. Phew, that was a mouthful, and so is this sandwich, so we serve it open-faced at the restaurant, but feel free to close the sandwich when making it at home.


  • 8 slices brioche bread, ¼ inch (6 mm) thick, crusts removed if desired
  • 1 pound (455 g) boneless, skinless chicken breasts
  • 2 tablespoons canola oil
  • Kosher salt and freshy ground black pepper
  • ½ cup (120 ml) Chipotle Bacon Mayonnaise
  • 4 romaine lettuce leaves, chopped
  • ¼ cup (60 ml) Basil Vinaigrette
  • 8 slices beefsteak tomato, ¼ inch (6 mm) thick
  • 8 thin slices bacon, cooked until crisp
  • Bread and Butter Pickles


Heat a grill to high or a grill pan over high heat. Grill the bread until light golden brown on both sides, about 30 seconds per side. Remove the bread to a plate.

Brush the chicken breasts on both sides with the oil and season with salt and pepper. Grill the chicken until golden brown and charred on both sides and just cooked through, about 5 minutes per side. Remove and let rest for 5 minutes. Slice on the diagonal into slices ¼ inch (6 mm) thick. Spread each bread slice with 1 tablespoon of the mayonnaise. Divide the chicken over the bread.

Toss the lettuce with 2 tablespoons of the vinaigrette and divide the lettuce over the chicken. Top the lettuce on each sandwich with 2 slices tomato and drizzle the remaining vinaigrette on top of the tomatoes. Top each sandwich with 2 slices of the bacon and a few pickles. Serve two halves per person.