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.
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
Toss the lettuce with
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