BLT Chicken Sandwiches with Rosemary Mayo

Recipe printed from Jenn's Food Journey, adapted from Bon Appetit


2 boneless, skinless chicken breasts
olive oil
garlic salt and pepper
6 slices bacon, cooked crisp
1 roma tomato, thinly sliced (I actually used cherry tomatoes because I had them on hand and they worked just fine)
melty cheese - I used a jalapeno pub cheese - or you can skip the cheese all together
2 hoagie buns or sandwiches rolls of your choice
For the mayo:
1/4 cup mayonnaise
1-2 teaspoons freshly minced rosemary leaves
1 Tablespoon lemon juice


Mix all the ingredients together for the mayo, until well combined. Cover and refrigerate until ready to use.

Preheat grill to 375 degrees F. Rub olive oil on both sides of each piece of chicken. Season with garlic salt and pepper (or whatever spice mixture you prefer). Place directly over the fire and grill about 8-10 minutes per side or until the chicken is cooked through. Remove from grill and let rest for 5 minutes.

Build your sandwich however you like, but I slathered mayo on the top and bottom bun - placed the chicken first, added the cheese, topped with bacon, tomato and lettuce - dinner is served! Enjoy!