This sandwich upgrades the ordinary BLT to extraordinary by replacing tomatoes with shredded rotisserie chicken (from the supermarket) and slices of creamy avocado.
- 2 slices bacon
- 1/3 cup shredded rotisserie chicken
- Coarse salt and ground pepper
- 1 tablespoon mayonnaise
- 1 garlic clove, minced
- 2 slices toasted bread
- Sliced avocado
In a small skillet, cook the bacon over medium until crisp, 10 minutes. With tongs, transfer the bacon to paper towels to drain. Add the chicken to the skillet and stir to coat with drippings. Season with salt and pepper. In a small bowl, mix together the mayonnaise and garlic; season with salt and pepper. Spread the mayonnaise on the bread and layer with bacon, chicken, avocado and lettuce. Top with the other slice of bread.
Recipe reprinted by permission of Martha Stewart Everyday Food. All rights reserved.
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