Grilled Chicken, Bacon, and Avocado Melts with Sun Dried Tomato-Basil Mayo
Try this Grilled Chicken, Bacon, and Avocado Melts with Sun Dried Tomato-Basil Mayo recipe.
Try this Grilled Chicken, Bacon, and Avocado Melts with Sun Dried Tomato-Basil Mayo recipe.
- salt and pepper
- 1/2 cup mayonnaise
- 2 teaspoons fresh lemon juice
- 1 lb chicken breasts (about 2 large ones or 4 small one ) pounded to an even thickness
- garlic salt and pepper
- 4 slices bacon cooked
- 1 avocado, sliced
- 4 slices provolone or mozzarella cheese
- 4 buns (i used udi's gluten-free buns)
- 1/4 cup sun dried tomatoes packed in oil
- 6 large leaves fresh basil
- Carbohydrate 2.87901875162921 g
- Cholesterol 10.5000000088762 mg
- Fat 9.87000000834361 g
- Fiber 0.0452500006752381 g
- Protein 0.194487500128983 g
- Saturated Fat 1.50000000126803 g
- Serving Size 1 1 Serving (147g)
- Sodium 257.558268431229 mg
- Sugar 2.83376875095398 g
- Trans Fat 8.37000000707558 g
- Calories 101 calories
Step-by-step
- Combine ingredients for the Sun Dried Tomato-Basil Mayo in a food processor or blender then process until desired texture is reached, scraping down sides as needed. Set aside (can be made several days ahead of time.)
- Preheat grill over medium-high heat. Cut large chicken breasts in half then mist with extra virgin olive oil or nonstick spray and season both sides generously with garlic salt and pepper. Grill on first side for 3 minutes with the lid down, then flip and grill for an additional minute. Add a slice of cheese on top of each piece of chicken then close grill lid and grill for 2 more minutes or until the chicken is cooked through. Remove to a plate then let rest for 2-3 minutes while you lightly grill the buns.
- Place cheese-covered chicken on top of grilled buns then top with avocado slices, bacon slices, and then smear the top buns with Sun Dried Tomato-Basil Mayo before serving.
Most cooks make the error of grilling chicken breasts straight from the refrigerator, which guarantees dry edges before the center reaches a safe 165 degrees Fahrenheit. Pounding large chicken breasts to a uniform thickness ensures even cooking across the entire cut. Blending the mayonnaise base in a food processor breaks down fibrous sun-dried tomatoes and fresh basil leaves into a smooth emulsion, preventing chunks that slide out of the sandwich during assembly. Letting cooked chicken rest for three minutes allows internal juices to redistribute rather than soaking into the toasted bun.
Replacing traditional wheat buns with certified gluten-free options requires extra attention to heat management, as gluten-free breads stale quickly and burn faster on the grill grates. Brushing the cut sides of gluten-free buns with a thin layer of oil before toasting creates a protective barrier against moisture from the avocado and tomatoes. Substituting the provolone or mozzarella with a plant-based alternative works successfully, provided the chosen vegan cheese melts adequately under the closed grill lid during the final two minutes of cooking.
Melt sandwiches emerged as a mid-century evolution of the traditional grilled cheese, incorporating hot proteins and specialized condiments into the griddled framework. Combining poultry, cured pork, and fresh produce bridges hot sandwich technique with cold salad garnishes.
Adapting for Dietary Restrictions
Replacing traditional wheat buns with certified gluten-free options requires extra attention to heat management, as gluten-free breads stale quickly and burn faster on the grill grates. Brushing the cut sides of gluten-free buns with a thin layer of oil before toasting creates a protective barrier against moisture from the avocado and tomatoes. Substituting the provolone or mozzarella with a plant-based alternative works successfully, provided the chosen vegan cheese melts adequately under the closed grill lid during the final two minutes of cooking.
The Evolution of the American Melt
Melt sandwiches emerged as a mid-century evolution of the traditional grilled cheese, incorporating hot proteins and specialized condiments into the griddled framework. Combining poultry, cured pork, and fresh produce bridges hot sandwich technique with cold salad garnishes.
