Fire up the grill and crack open a cold one to pair with Grilled Chicken, Bacon and Avocado Melts with Sun Dried Tomato-Basil Mayo! This simple, sizzling grilled chicken sandwich is so satisfying to eat, and packed with flavor.
Seasoned grilled chicken breasts are smothered in melty provolone cheese then nestled onto a lightly grilled bun and topped with fresh slices of avocado, crispy bacon, and a thick schmear of homemade Sun Dried Tomato-Basil Mayo. Totally decadent, yet so easy!
Start by making the Sun Dried Tomato-Basil Mayo. In a food processor or blender combine 1/2 cup mayo with 6 fresh basil leaves, 1/4 cup sun dried tomatoes packed in oil, 2 teaspoons fresh lemon juice, and lots of salt and pepper. Process until smooth, scraping down the sides as needed, then set aside. You can make this mayo a few days ahead of time – it gets better as it sits.
Next prep 2 chicken breasts by slicing them in half and placing them onto a cutting board. Cover this chicken with plastic wrap then pound them to an even thickness with a meat mallet. Mist or brush the chicken with extra virgin olive oil or nonstick spray and then season generously with garlic salt and pepper.
Preheat the grill over medium-high heat, then grill the chicken for 3 minutes with the lid down. Flip then grill for 1 more minute. Add a slice of provolone or mozzarella cheese, then close the lid and grill for 2 more minutes or until the chicken is cooked through. Pull the chicken off to rest for a couple minutes while you lightly grill 4 buns.
Place the cheese-covered chicken onto the grilled buns then top with slices of fresh avocado, crispy bacon, and a thick schmear of homemade Sun Dried Tomato-Basil Mayo.
Smokey, creamy, crunchy, and cheesy, this sandwich has got ALL THE THINGS and is a cinch to whip up. Hope you give it a try! Enjoy!
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