Cheese Blanket Chicken BLT
Cheese Blanket Chicken BLT
Ingredients
For the Sandwich
- 4 Texas toast, thick cut pieces
- 2 chicken breasts, thinly sliced
- 6 slices cooked bacon
- 2 slices tomato
- 1/2 cup iceberg lettuce, shredded
- 2 cups Monterey Jack cheese, grated
- 1/4 cup mayonnaise, for chicken
- 1/4 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
For the Garlic Mayo
- 1 cup mayonnaise
- 2 tablespoons garlic, grated
- 1 teaspoon black pepper
- 1/4 cup lemon juice
Instructions
- 1
Prepare the Garlic Mayo: In a medium bowl, combine 1 cup mayonnaise, 2 tablespoons grated garlic, 1 teaspoon black pepper, and 1/4 cup lemon juice. Mix thoroughly with a spatula until well combined and smooth. Set aside.
⏱️ 5 min
- 2
Prepare the Chicken: Lightly coat one side of each thinly sliced chicken breast with approximately 1 tablespoon of mayonnaise. Season the mayonnaise-coated side with a pinch of black pepper. Preheat an electric grill or grill pan over medium-high heat. Place the chicken breasts, mayonnaise-side down, onto the preheated grill. Cook for 3-4 minutes per side, or until grill marks appear and the chicken is cooked through to an internal temperature of 165°F. Remove from the grill and set aside.
⏱️ 8 min
- 3
Prepare the Toast: Spread a generous amount of the prepared garlic mayo onto one side of each of the 4 pieces of Texas toast. Preheat a flat griddle or large pan over medium heat. Place 2 pieces of Texas toast, mayonnaise-coated side down, onto the griddle. Toast for 2-3 minutes, or until golden brown and crispy. Repeat with the remaining 2 pieces of toast. Set aside.
⏱️ 6 min
- 4
Prepare the Cheese Blankets: On a non-stick skillet or griddle over medium heat, create two separate circular piles, each using 1 cup of grated Monterey Jack cheese. Allow the cheese to melt and begin to crisp around the edges. On one melted cheese pile, arrange 3 slices of cooked bacon. On the other melted cheese pile, place one grilled chicken breast. Continue cooking for 2-3 minutes, or until the cheese around the edges turns golden brown and crispy, forming a 'cheese blanket.' Using a spatula, carefully scrape the cheese blanket with the bacon off the skillet and set aside. Then, carefully scrape the cheese blanket with the chicken off the skillet and set aside.
⏱️ 8 min
- 5
Assemble the Sandwich: Take one piece of toasted Texas toast (mayonnaise-coated side up). Spread a layer of the prepared garlic mayo on the toasted side. Place the cheese blanket with the chicken breast on top of the mayo-covered toast. Spread another layer of the prepared garlic mayo on top of the chicken breast. Place the cheese blanket with the bacon on top of the mayo-covered chicken. Add 1/2 cup shredded iceberg lettuce on top of the bacon and cheese blanket. Place 2 slices of tomato on top of the lettuce. Season the tomatoes with salt and black pepper to taste. Take the second piece of toasted Texas toast (mayonnaise-coated side up). Spread a layer of the prepared garlic mayo on the toasted side. Place this second piece of toast, mayonnaise-side down, on top of the assembled ingredients to complete the sandwich.
⏱️ 10 min
- 6
Serve: Gently press down on the sandwich. Cut the sandwich in half diagonally using a sharp knife. Repeat steps 4 and 5 for the remaining ingredients to make a second sandwich. Serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Cheese Blanket Chicken BLT
For the Sandwich
- 4 Texas toast, thick cut pieces
- 2 chicken breasts, thinly sliced
- 6 slices cooked bacon
- 2 slices tomato
- 1/2 cup iceberg lettuce, shredded
- 2 cups Monterey Jack cheese, grated
- 1/4 cup mayonnaise, for chicken
- 1/4 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
For the Garlic Mayo
- 1 cup mayonnaise
- 2 tablespoons garlic, grated
- 1 teaspoon black pepper
- 1/4 cup lemon juice
Instructions
- 1
Prepare the Garlic Mayo: In a medium bowl, combine 1 cup mayonnaise, 2 tablespoons grated garlic, 1 teaspoon black pepper, and 1/4 cup lemon juice. Mix thoroughly with a spatula until well combined and smooth. Set aside.
⏱️ 5 min - 2
Prepare the Chicken: Lightly coat one side of each thinly sliced chicken breast with approximately 1 tablespoon of mayonnaise. Season the mayonnaise-coated side with a pinch of black pepper. Preheat an electric grill or grill pan over medium-high heat. Place the chicken breasts, mayonnaise-side down, onto the preheated grill. Cook for 3-4 minutes per side, or until grill marks appear and the chicken is cooked through to an internal temperature of 165°F. Remove from the grill and set aside.
⏱️ 8 min - 3
Prepare the Toast: Spread a generous amount of the prepared garlic mayo onto one side of each of the 4 pieces of Texas toast. Preheat a flat griddle or large pan over medium heat. Place 2 pieces of Texas toast, mayonnaise-coated side down, onto the griddle. Toast for 2-3 minutes, or until golden brown and crispy. Repeat with the remaining 2 pieces of toast. Set aside.
⏱️ 6 min - 4
Prepare the Cheese Blankets: On a non-stick skillet or griddle over medium heat, create two separate circular piles, each using 1 cup of grated Monterey Jack cheese. Allow the cheese to melt and begin to crisp around the edges. On one melted cheese pile, arrange 3 slices of cooked bacon. On the other melted cheese pile, place one grilled chicken breast. Continue cooking for 2-3 minutes, or until the cheese around the edges turns golden brown and crispy, forming a 'cheese blanket.' Using a spatula, carefully scrape the cheese blanket with the bacon off the skillet and set aside. Then, carefully scrape the cheese blanket with the chicken off the skillet and set aside.
⏱️ 8 min - 5
Assemble the Sandwich: Take one piece of toasted Texas toast (mayonnaise-coated side up). Spread a layer of the prepared garlic mayo on the toasted side. Place the cheese blanket with the chicken breast on top of the mayo-covered toast. Spread another layer of the prepared garlic mayo on top of the chicken breast. Place the cheese blanket with the bacon on top of the mayo-covered chicken. Add 1/2 cup shredded iceberg lettuce on top of the bacon and cheese blanket. Place 2 slices of tomato on top of the lettuce. Season the tomatoes with salt and black pepper to taste. Take the second piece of toasted Texas toast (mayonnaise-coated side up). Spread a layer of the prepared garlic mayo on the toasted side. Place this second piece of toast, mayonnaise-side down, on top of the assembled ingredients to complete the sandwich.
⏱️ 10 min - 6
Serve: Gently press down on the sandwich. Cut the sandwich in half diagonally using a sharp knife. Repeat steps 4 and 5 for the remaining ingredients to make a second sandwich. Serve immediately.
⏱️ 3 min