These sandwiches will make it to your go-to easy dinner list in no time flat. They are easy to make, delicious and comprised of what you probably already have in your fridge.
Unless you don’t like or eat chicken, bacon, avocado or bread. In which case, never mind.
This recipe has a long and memorable history for Dustin and me. It was actually the first meal we ever made together — way back in the year 2000.
That’s right, kids, 2000.
Back then, Dustin had moved to Dallas, Texas to attend our first year of college and I was going to school in Santa Barbara, California. During that summer, I flew out to Dallas to visit him for a whole 2-3 weeks. It was my first real trip away from my parents and it was awesome. Despite Dallas having an awful heat streak with the record-setting longest time-span without rain, Dustin and I had a blast. We were 18, in love and free.
While on my trip, we had a lot of fun “playing house” and cooking together. Thinking back on it now, it was the first real time we cooked a meal together.
And, yes, this was the meal we cooked. Probably with something fried like fried okra or tater tots (or both) because that’s how we rolled back then.
Dustin told me his dad often made chicken burgers with bacon on them and that whole concept blew my mind. And then, making them for ourselves while his dad was at work one night, I knew my life had changed forever and that bacon and chicken sandwiches would always be around. And that Dustin would as well, cooking them with me.
It’s so crazy to think of all the iterations these tasty sandwiches have had over our time together, but they just keep getting better and better. They are a reliable meal you can always turn to when you need a hearty, flavorful and delicious dinner.
And a good memory.
- 1 tbsp kosher salt
- 1 tsp ground black pepper
- 1 tsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp granulated onion
- 1/4 tsp granulated sugar
- 3 boneless skinless chicken breasts
- 8 slices bacon
- 1 avocado sliced
- 4 cheddar cheese slices
- 2-4 tbsp mayonnaise
- 2-4 tbsp unsalted butter softened
- 4 sandwich rolls or buns sliced in half
- optional toppings: sliced tomato lettuce, pickle
- Prepare the spice rub by mixing the salt, pepper, garlic powder, paprika, granulated onion and sugar in a small bowl.
- Generously dust the chicken breasts with the spice mixture on all sides. You will have some left over which you can store in an air-tight container in the pantry for up to a month.
- Either on an outdoor grill or in a fry pan on the stove, cook the chicken breasts over medium-high heat. Cook for 5 minutes on one side, then flip and cook for an additional 5 minutes. You will know it is ready when its internal temperature reaches 165 degrees or, when poked with a fork, the juices run clear. Once cooked though, remove from the heat and allow to sit for 5 minutes. Then, slice across the grain into 1/4-inch slices.
- Cook the bacon until desired crispiness and set aside.
- Heat a flat griddle or fry pan over medium-high heat. Spread the softened butter over the inside of the rolls and place, buttered-side down, on the griddle. Cook until the roll begins to turn golden brown, approximately 2-4 minutes.
- Spread a thin layer of mayonnaise over the buttered side of the buns, followed by the cheese, chicken slices, avocado and then bacon. Top with the other half of the bun and serve.
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