facebook twitter youtube


  • 8 slices hardwood smoked bacon (about 8 ounces)
  • ½ cup Food Club olive oil mayonnaise or Food Club mayonnaise
  • 3 tablespoons chopped fresh basil leaves
  • 1 tablespoon fresh lemon juice
  • 1½ teaspoons Sriracha chile sauce
  • 4 boneless, skinless Roche Bros. No Added Antibiotic 100% All Natural chicken breasts (about 1¼ pounds)
  • Nonstick cooking spray
  • ¼ teaspoon Food Club salt
  • ¼ teaspoon Food Club ground black pepper
  • 1 loaf (16 ounces) French baguette
  • 4 green leaf lettuce leaves
  • 2 Roma tomatoes, each cut lengthwise into 8-inch-thick slices
  • 1 firm-ripe avocado, thinly sliced


  1. Prepare outdoor grill for direct grilling over medium heat. In large nonstick skillet, cook bacon over medium heat 6 to 8 minutes or until crisp, turning occasionally. Transfer bacon to paper towels to drain.
  2. In small bowl, stir mayonnaise, basil, lemon juice and chile sauce until well combined; set aside.
  3. Spray both sides of chicken with nonstick cooking spray; sprinkle with salt and pepper. Place chicken on hot grill rack.Cover and cook 8 to 10 minutes or until chicken loses its pink color throughout and internal temperature reaches 165°, turning once halfway through cooking.
  4. Cut baguette horizontally in half, then cut loaf crosswise into 4 equal pieces. Evenly spread mayonnaise mixture on bottom halves of baguette. Layer chicken, lettuce, tomatoes, bacon and avocado over mayonnaise mixture; replace top halves of baguette.

  • 714 Calories
  • 18g Fat (4g Saturated)
  • 95mg Cholesterol
  • 1388mg Sodium
  • 76g Carbohydrate
  • 7g Fiber
  • 43g Protein