Ingredients:

  • 1 large chicken breast (225g)
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp smoked paprika
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1/4 cup high-quality mayonnaise
  • 1 tsp Dijon mustard
  • 1/2 tsp fresh lemon juice
  • 1 clove garlic, grated into a paste
  • 6 slices sturdy sourdough bread
  • 4 slices thick-cut smoked bacon
  • 1 ripe Hass avocado, thinly sliced
  • 4 leaves butter lettuce
  • 1 heirloom tomato, sliced 1/4 inch thick
  • 4 slices sharp cheddar cheese

Instructions:

  1. Slice the 225g chicken breast horizontally into two thin cutlets. Season both sides with the salt, pepper, and smoked paprika. Note: Thin cutlets cook in half the time and stay much juicier.
  2. Place the 4 bacon slices in a cold skillet and turn the heat to medium. Cook for about 6 minutes, flipping occasionally, until the fat is rendered and the edges are dark and crispy. Remove and drain on paper towels.
  3. In the same pan (keep about 1 tbsp of the bacon fat or use the olive oil), add the chicken cutlets. Cook for 3 to 4 minutes per side until a golden brown crust forms and the meat is opaque throughout.
  4. While the chicken rests, toast your 6 slices of bread. You want them firm but not burnt. Note: Toasting creates a scaffold that supports the heavy fillings.
  5. In a small bowl, whisk together the mayonnaise, Dijon, lemon juice, and the grated garlic clove.
  6. Spread a generous layer of sauce on the first slice of toast. Top with 2 leaves of butter lettuce and the seared chicken. Add 2 slices of cheddar cheese on top of the warm chicken.
  7. Place the second slice of toast on top. Spread more sauce on it. Layer on the sliced heirloom tomato and the seasoned avocado slices. Note: Putting the tomato in the middle prevents it from making the bottom bread soggy.
  8. Top with 2 slices of the crispy bacon. Spread sauce on the third slice of toast and place it sauce side down to close the sandwich.
  9. Insert four toothpicks into the midpoints of each side of the square.
  10. Using a serrated knife, cut the sandwich diagonally into four triangles until the blade hits the cutting board with a distinct 'thud'.