This Grilled Chicken BLT with Basil Mayo is a great example of how just a small amount of herbs can completely change a dish! The basil on this sandwich will help add some extra flavor and take it to another level.
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
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.
In small bowl, stir mayonnaise, basil, lemon juice and chile sauce until well combined; set
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.
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.