Ingredients
Equipment
Method
- Pat the chicken breasts dry with paper towels. Season with salt, pepper, and your preferred herbs. Let rest at room temperature for 10 minutes.
- Cook the bacon strips in a large skillet over medium heat for 6–8 minutes until crispy. Transfer to paper towels and reserve 1 tablespoon of bacon fat in the skillet.
- Increase the heat to medium-high. Once the bacon fat is hot and shimmering, add the chicken breasts. Cook for 6–7 minutes per side until deeply golden brown and the internal temperature reaches 165°F (74°C).
- Remove the chicken and let it rest for 5 minutes before slicing on a slight diagonal.
- In a small bowl, combine the mayonnaise, minced garlic, chopped parsley, and chives. Season with a pinch of salt and pepper. Stir well and taste — adjust to preference.
- Toast the sourdough bread slices until golden brown and properly crisp.
- Spread herb mayo generously on one side of each bread slice.
- Layer lettuce first, then tomato slices, then sliced chicken, then crispy bacon onto the mayo-coated bread.
- Top with the remaining bread slices, press gently, and serve immediately.
Notes
Pat chicken completely dry before seasoning for the best sear. Start bacon in a cold pan for more even cooking and better fat rendering. Always let chicken rest 5 minutes before slicing to retain juices. Store components separately for best results — assembled sandwiches can be refrigerated for up to 2–3 days but bread will soften. Do not freeze assembled sandwiches. Turkey bacon may be substituted. Add cheddar, pepper jack, or provolone for a cheese variation. Avocado slices can replace or supplement the mayo spread.