Name: Chicken BLT with Pimento Cheese
Prep time: 35 min
Total time: 45 min
Yield: 4 - 6 serving(s)
Ingredients: 12 slices bacon; 1 4-ounce jar diced pimientos, drained (liquid reserved); 1/2 c. olive oil; 1 tbsp. plus 2 teaspoons adobo sauce (from a can of chipotle peppers); 1 tsp. kosher salt; 3/4 tsp. black pepper; 6 thin chicken cutlets (about 1 1/4 pounds); 1 c. grated sharp cheddar cheese (about 4 ounces); 1 c. grated monterey jack cheese (about 4 ounces); 2 oz. cream cheese, softened; 1/4 mayonnaise, plus more for spreading; 1 1/2 tsp. dijon mustard; 12 thick slices white bread, toasted; 2 beefsteak tomatoes, sliced; 1/2 head iceberg lettuce, shredded; Potato chips, for serving

Step 1Preheat the oven to 375˚. Preheat a grill or grill pan to medium-high. Line a rimmed baking sheet with parchment paper and set a rack on top. Arrange the bacon in a single layer on the rack and bake until browned and crispy on both sides, about 20 minutes.

Step 2Stir together the pimiento liquid, olive oil, 1 tablespoon adobo sauce, the salt and ½ teaspoon pepper in a large bowl. Add the chicken and toss to coat. Let marinate while you make the pimiento cheese.

Step 3Mix the cheddar, monterey jack and cream cheese in a large bowl until combined and the cream cheese lumps are gone. Add the mayonnaise, remaining 2 teaspoons adobo sauce, the mustard, the remaining ¼ teaspoon pepper and the diced pimientos; stir to combine.

Step 4Remove the chicken from the marinade and grill until marked, 2 to 3 minutes per side. Remove to a plate.

Step 5To assemble: Spread pimiento cheese on half of the bread slices and spread mayonnaise on the other half. Add 1 or 2 slices tomato and 2 slices bacon to each pimiento-covered slice of bread, breaking the bacon to fit. Add a handful of lettuce and 1 chicken cutlet to each mayonnaise-covered slice. Sandwich the slices together. Serve with potato chips.

Chicken BLT with Pimento Cheese

Ingredients

Directions

Sandwiches