Grilled Chicken BLT sandwiches (serves 8)
8 Boneless, skinless chicken thighs, marinated and grilled
8-12 slices cottage bacon, cooked
Iceberg or Romaine lettuce
Tomatoes, sliced
1 cup Italian salad dressing (for marinade)
Mayonnaise
16 slices Sourdough or Vienna bread (toasted)
8 slices cheddar cheese
To cook chicken: Rinse and pat dry boneless, skinless chicken thighs. Place thighs in a large bowl, or, large zip-lock bag, and pour in 1 cup Italian salad dressing. Cover bowl, or seal bag, stir contents of bowl, or, turn bag to coat thighs. Refrigerate at least 6 hours before grilling. When ready to grill, remove chicken thighs from refrigerator at least 30 minutes prior to grilling. Spray grill lightly with cooking spray and heat grill to medium. When hot, add chicken thighs. Cook 5-6 minutes, then turn, and cook an additional 4-5 minutes. Remove from grill and let cool. You may now use your grill to cook cottage bacon, or, prepare in the oven on a large baking sheet, covered in aluminum foil, at 400-degrees for about 10 minutes. Remove, and drain cottage bacon on paper towels.
To build sandwich: Toast bread. Spread mayonnaise on one side of bread. Add one cooked chicken thigh, then top with a slice of cottage bacon, a slice of cheddar cheese, lettuce and tomato.
