This grilled chicken triple decker is the perfect family-friendly supper sandwich that everyone will love.
Recipe tags: chicken base, easy difficulty, lunch, chicken, grilling
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 tbsp | Better Than Bouillon® Roasted Chicken Base |
| 2 tbsp | olive oil |
| 1 tbsp | Dijon mustard |
| 1 tbsp | maple syrup |
| ½ tsp | ground thyme |
| 4 | boneless, skinless chicken breasts |
| ½ cup | mayonnaise |
| 12 | bread slices, toasted |
| 8 | leaves lettuce |
| 8 | slices tomato |
| 8 | slices bacon, cooked |
Directions
Preheat grill to medium-high heat; grease grate well. Stir together Roasted Chicken Base, olive oil, mustard, maple syrup and thyme; toss with chicken breasts.
Grill chicken for 5 to 7 minutes per side or until well marked and internal temperature of chicken reaches 165˚F. Let stand for 5 minutes; slice chicken.
Spread mayonnaise over 8 slices of toast; top 4 slices with piece of lettuce; divide chicken over top. Cap with remaining mayo-spread toasts. Layer piece of lettuce, tomato slice and bacon over top. Cap with remaining slices of toast.
Secure each sandwich with 4 toothpicks; cut into quarters.
For onion mayo, sauté 1/2 cup diced onions in 1 tbsp butter with 1 tsp Better Than Bouillon® Roasted Chicken Base until softened and very tender. Let cool completely. Stir into mayonnaise. For a loaded sandwich, add avocado slices, Monterey Jack cheese slices, mustard and pickles. Serve with fries or potato chips.