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Chef Megan Mitchell

Online Cookbook

Grilled Chicken Sandwich with Avocado and Herbed Mayo

  • Serves: 4
  • Complexity: medium
  • Print
Grilled Chicken Sandwich with Avocado and Herbed Mayo


  • 4 chicken breasts, preferably organic
  • Salt and pepper, to taste
  • 8 pieces thick cut bacon, cut in half to make 16 pieces
  • 1 loaf French bread, sliced into 8 thick slices
  • 4 slices white cheddar cheese
  • 4 leaves butter lettuce
  • Avocado and Herbed Mayo


  1. Begin by pounding the chicken breasts out. Place one breast in a resealable bag and gently pound with a rolling pin or the flat side of a meat mallet, to 1/2 inch even thickness. Remove breast, place on a cookie sheet and continue with remaining chicken breasts. 

    Season chicken with salt and pepper. Set aside.

  2. Preheat grill or grillpan to medium high heat. Clean and oil the grates.

  3. While the grill is preheating, cook the bacon in a skillet over medium heat. Cook bacon until crispy. Drain on paper towels and set aside.

  4. Once the grill is up to temperature grill the breasts 4-5 minutes per side or until cooked through. Remove and grill the bread, 2-3 minutes per side or until lightly charred and crunchy.

  5. To assemble the sandwiches: place one slice of bread down, generously slather with the Avocado and Herbed Mayo, then 4 pieces of the bacon followed by the grilled chicken, cheddar, lettuce and a little more mayo. 

    Continue with the remaning sandwiches. Serve warm.

    Recipe Courtesy of Megan Mitchell

Comments (1)

  • hope

    14 May 2014 at 20:33 |
    Amazing. The charred bread with the creamy mayo and salty bacon... . I'm obsessed with this sandwich.


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