Chicken and Bacon Sandwich with Lemon Mayonnaise
Chicken and bacon- what a combination! The lemon mayonnaise really gives this sandwich a fresh and summery feel. Enjoy any time of the day.
Ingredients
- 4 chicken breasts
- 1 tablesp. rapeseed or olive oil
- The zest and juice of 1 lemon
- 2 garlic cloves peeled and finely chopped
- 1 tablesp. each of fresh thyme and mint chopped
- Salt and freshly ground black pepper
- 4 streaky rashers
- 4 buns cut in half
- 200 mls low fat mayonnaise
- 2 beef tomatoes sliced
- Mixed salad leaves
Instructions
- Place the chicken breasts on a board and slice each one in half horizontally to give you 8 thin slices.
- In a medium sized dish mix together the oil, half the lemon zest and juice, garlic, thyme, mint and pepper.
- Add in the chicken and toss to coat. If you have time cover with clingfilm and place in the fridge to marinate for half an hour.
- Heat a griddle pan over a medium heat. Season the chicken with a little salt and place on the hot pan. Cook for 2-3 minutes on each side or until cooked through.
- Meanwhile grill the rashers until crispy. Brush the bun halves with a little oil and toast under the grill.
- Mix the remaining lemon zest and juice into the mayonnaise. Spread the bottom half of each bun with a little mayonnaise. Then add the bacon, leaves, slices of tomato and lastly the chicken.
- Serve the remaining mayonnaise on the side.
Notes
This recipe is sponsored by Mediterranean SupermarketÂ