BBQ Chicken BLT's

 

I am a sandwich lover. I am with the Brits on this one. I have never met a sandwich I didn't like and enjoy.  Over in the U.K. they have whole shops dedicated to sandwiches.  The British love their sandwiches.

They are also huge fans of the burger. I am not so fussed over regular burgers, but if its a turkey burger or a chicken burger, I am all in!

 

 

I am really fond of a good BLT (Bacon Lettuce and Tomato) sandwich. Today I decided to take that idea and combine it with a grilled chicken burger, not a ground chicken burger, but a grilled chicken breast burger.

So what you have here is a toasted brioche bun topped with a BBQ spice grilled chicken breast, crispy bacon, sliced tomato and an arugula baby spinach leaf topping.

I also created a lush garlic and chive aioli mayo dressing, and I cooked some tasty sweet potato wedges on the side for a complete meal.

 

I like to make my own spices and rubs if I can. This is one that I found here and adapted for use in my own kitchen.  One of the reasons I like to make my own rather than buy already made blends is that I can control what goes into them. No msg or preservatives.

HOMEMADE BBQ SEASONING

Making your own BBQ Seasoning is very easy to do. Just combine all of the ingredients and then store in an airtight covered jar in a dark place or cupboard.

1/4 cup (48g) maple sugar or  (50g) granulated sugar 

(I don't recommend using brown sugar as the moisture in it

will cause the mixture to clump)

2 TBS smoked paprika 

1 TBS garlic powder (not salt)

1 TBS onion powder (not salt)

1 TBS dry ground mustard powder

2 tsp chili powder 

1-1/2 tsp thyme dried 

1-1/2 tsp ground cumin 

1 tsp ground coriander 

1/2 tsp ground black pepper 

1/4 tsp cayenne 

1 TBS Kosher salt (optional)

 

I used some of this tasty rub on my sweet potato wedges as well. I find that sweet potato wedges and fries can get a bit soggy for some reason, so today I tried adding some fine dry bread crumbs to the spice mixture I coated them in prior to roasting.

It helped to keep them somewhat crisp, but I am not sure if there is any way that you are every going to get them totally crisp in the home.   In any case they were delicious, especially dipped in some of that aioli mayo! 

 

WHAT YOU NEED TO MAKE BBQ CHICKEN BLT'S

It does look like a long list of ingredients, and it is, but these go together very quickly and are fabulously tasty.  There is more than one component to the recipe. You have the fries, the burgers and the garlic mayo.  You can be enjoying them in about half an hour's time. You, of course, don't need to do the wedges  or the garlic mayo if you don't want to.

For the sweet potato fries:

• 2 medium/large sweet potatoes
• 1/4 cup (30g) Italian dry bread crumbs
• 1 TBS light olive oil
• 1 TBS BBQ spice
• salt and black pepper to taste

For the chicken:

• 2 small chicken breast fillets (about 5 ounces/145g each)
• 1 TBS BBQ spice
• salt and black pepper to taste
• 1 TBS light olive oil
• 1 TBS BBQ sauce

You will also need:

• 4 rashers streaky bacon, halved
• handful of fresh baby spinach and baby arugula (rocket)
• 1 beefsteak tomato
• 2 brioche buns, buttered and toasted on the cut sides
• 1/2 cup (110g) mayonnaise
• 1 TBS finely chopped chives
• 1 small clove chicken, peeled and grated

 

Use the smoothest sweet potatoes that you can. I try to buy medium sized potatoes with an almost egg shape. These make wedges that are all basically the same size.

I used dry Italian bread crumbs, but you can use any fine dry bread crumbs, or leave them out altogether if you wish. I do recommend that you use them however! 

I like to use a bun that is not totally fresh. That way they don't fall apart as easily when you are eating your burger. Toasting the cut sides briefly in the oven does freshen them up.

I like the baby arugula (rocket) and spinach mix. It is fresh and crisp and green.  The arugula adds a nice hint of heat.

HOW TO MAKE BBQ CHICKEN BLT'S

These really go together very quickly and are very simple and easy to make.  Why pay a fortune for a sandwich like this in a restaurant when you can make a much tastier one at home yourself!

Preheat the oven to 450*F/230*C/ gas mark 7. Line a baking tray with some baking parchment.

Wash the sweet potatoes and dry well. Cut into 1/2 inch wedges. Place into a bowl and toss together with the oil, bread crumbs, spice, some salt and some pepper. Coat them well and then spread out on the baking sheet. Roast in the preheated oven for 25 minutes.

Pat the chicken pieces dry with some paper towels and then season generously on both sides with the BBQ spice and some salt and pepper.

Heat the oil in a skillet and then brown the chicken pieces until golden brown on both sides, about 2 minutes per side. Transfer to the baking sheet in the oven, brush with the BBQ sauce and roast for a further 8 to 10 minutes.

Cut the rashers of bacon in half crosswise. Wipe out the skillet and then add the bacon. Cook over medium heat, turning occasionally until the bacon is crispy. Remove and keep warm.

Whisk together the mayonnaise with the garlic and the chopped chives. Set aside. Slice the tomato into four thick slices. Toast your buns.

Cut each chicken breast in half horizontally to make two thinner pieces. Spread some of the garlic mayonnaise onto the bottom half of each bun and top each with the chicken slices. Top the chicken with the bacon, tomatoes and then the greens. Place the top bun on top.

Serve hot with the sweet potato wedges alongside. If you have any garlic mayo left, it makes a great dip for the fries.

 

This was a really delicious and satisfying sandwich.  The addition of the sweet potato wedges turned it into a full meal. You can of course not bother with them, or use a ready made frozen variety.

If you are not overly fond of the flavor of garlic, then use only half a clove in the garlic mayo, or leave it out altogether!

If you are looking for something simple to cook for your honey for supper tonight, you can't really go wrong with one of these!

 

If you are fond of the burger or the hot sandwich, you might also enjoy these! 

HERBED TURKEY BURGERS - Ground turkey flavored with parsley, sage, rosemary and thyme.  Two thin patties sandwiched together with a pat of butter in the middle to keep them nice and moist. Grilled to perfection, topped with cheese and served with all of your favorite burger toppings!

HONEY HOT CHICKEN BURGERS - Pounded chicken breasts with a buttermilk coating, baked until crispy.  A mix of honey, spice and buttery is brushed on the finished pieces of chicken as a lovely finishing touch. Served in toasted buns with shredded lettuce and crisp bacon!  So delicious!

Yield: 2

Author: Marie Rayner

BBQ Chicken BLT's

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

A beautiful sandwich, simple to make with all the elements of a BLT. Spicy sweet potatoes are served on the side. A complete meal for two!

Ingredients

For the sweet potato fries:

• 2 medium/large sweet potatoes
• 1/4 cup (30g) Italian dry bread crumbs
• 1 TBS light olive oil
• 1 TBS BBQ spice
• salt and black pepper to taste

For the chicken:

• 2 small chicken breast fillets (about 5 ounces/145g each)
• 1 TBS BBQ spice
• salt and black pepper to taste
• 1 TBS light olive oil
• 1 TBS BBQ sauce

You will also need:

• 4 rashers streaky bacon, halved
• handful of fresh baby spinach and baby arugula (rocket)
• 1 beefsteak tomato
• 2 brioche buns, buttered and toasted on the cut sides
• 1/2 cup (110g) mayonnaise
• 1 TBS finely chopped chives
• 1 small clove chicken, peeled and grated

Instructions

1. Preheat the oven to 450*F/230*C/ gas mark 7. Line a baking tray with some baking parchment.
2. Wash the sweet potatoes and dry well. Cut into 1/2 inch wedges. Place into a bowl and toss together with the oil, bread crumbs, spice, some salt and some pepper. Coat them well and then spread out on the baking sheet.
3. Roast in the preheated oven for 25 minutes.
4. Pat the chicken pieces dry with some paper towels and then season generously on both sides with the BBQ spice and some salt and pepper.
5. Heat the oil in a skillet and then brown the chicken pieces until golden brown on both sides, about 2 minutes per side. Transfer to the baking sheet in the oven, brush with the BBQ sauce and roast for a further 8 to 10 minutes.
6. Cut the rashers of bacon in half crosswise. Wipe out the skillet and then add the bacon. Cook over medium heat, turning occasionally until the bacon is crispy. Remove and keep warm.
7. Whisk together the mayonnaise with the garlic and the chopped chives. Set aside.
8. Slice the tomato into four thick slices.
9. Toast your buns.
10. Cut each chicken breast in half horizontally. Spread some of the garlic mayonnaise onto the bottom half of each bun and top each with the chicken slices. Top the chicken with the bacon, tomatoes and then the greens. Place the top bun on top.
11. Serve hot with the sweet potato wedges alongside. If you have any garlic mayo left, it makes a great dip for the fries.

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