Chicken and Bacon Sandwich

A hearty sandwich that can be eaten hot or cold and anytime; chicken, bacon and mayo are the bomb!

Average: 5 (2 votes)


8 pieces of sliced bread, toasted

2 chicken filets

6 thin bacon slices

1 large tomato, thinly sliced


mayonnaise, mustard


Season chicken on both sides and sauté with some olive oil over medium heat until lightly golden on both sides, about 20 minutes. If the filets are too thick, slice them in half. This will reduce the cooking time considerably.

In the same pan fry the bacon turning frequently until crispy, about 5-6 minutes.

To assemble: spread the inside of each slice with mayonnaise and mustard.

On one half put a thin slice of bacon and next a slice of chicken, a slice or two of tomato and a leaf of lettuce.

Cover these with the remaining piece of toast.

Press down lightly on the sandwich and cut diagonally in half.

Wrap each half individually and store in an airtight container.


You may use turkey instead of bacon for less calories.
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