thepioneerwoman
Chicken BLT with Pimento Cheese
Thinly sliced grilled chicken and homemade pimento cheese will make this the best BLT sandwich you'd ever had!
👥 4 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 35 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●baking sheet
- ●oven
- ●bowl
📝 Preparation Steps
1
Preheat the oven to 375˚. Preheat a grill or grill pan to medium-high. Line a rimmed baking sheet with parchment paper and set a rack on top. Arrange the bacon in a single layer on the rack and bake until browned and crispy on both sides, about ⏱️ 20 minutes.
bacon12 slices
2
Stir together the pimiento liquid, olive oil, 1 tablespoon adobo sauce, the salt and ½ teaspoon pepper in a large bowl. Add the chicken and toss to coat. Let marinate while you make the pimiento cheese.
3
Mix the cheddar, monterey jack and cream cheese in a large bowl until combined and the cream cheese lumps are gone. Add the mayonnaise, remaining 2 teaspoons adobo sauce, the mustard, the remaining ¼ teaspoon pepper and the diced pimientos; stir to combine.
mayonnaise, plus more for spreading1/4
4
Remove the chicken from the marinade and grill until marked, 2 to ⏱️ 3 minutes per side. Remove to a plate.
5
To assemble: Spread pimiento cheese on half of the bread slices and spread mayonnaise on the other half. Add 1 or 2 slices tomato and 2 slices bacon to each pimiento-covered slice of bread, breaking the bacon to fit. Add a handful of lettuce and 1 chicken cutlet to each mayonnaise-covered slice. Sandwich the slices together. Serve with potato chips.
mayonnaise, plus more for spreading1/4bacon12 slicesPotato chips, for serving
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...