The Sandwich: The Saga Continues

I must admit I have been slightly obsessed with a new restaurant that has opened up on the first floor of the building I work in. This establishment goes by the name "Green Rebel." Week in and week out for the past month my co-workers come traipsing into the lunch room with neatly packed sandwich's of such epic magnitude that I am left envious with only my cold cut sandwich or soup before me. The sandwiches are crafted from ciabatta type bread with a thick crust and airy center and the choice grilled meats are flavored with chutneys and aioli. Thinking I could best this establishment of fine dining I crafted a Chicken BLT for dinner the other night. I think the sandwich stood up to the challenge, and could only be built upon with a roast garlic aioli or other flavoured sauce.

A good sandwich must always start with bacon, right?

The ciabatta loaf and sliced tomato

Gratuitous shot of bacon cooking

Melty mozzarella cheese smothering the flattened chicken breasts.

The beast finally assembled.

Recipe: Chicken BLT

3 Slices of Bacon, cooked
Sliced Tomato
Lettuce, torn
Mozzarella
Chicken breast, flattened with frying pan
Ciabatta loaf
Salt & Pepper, to taste
Mustard & May, to taste

Method:
Preheat oven to 400 degrees. Season chicken breasts with salt and pepper and drizzle olive oil over top. Place chicken in casserole dish and bake for 20 minutes. Take chicken out of the oven with 5 minutes to spare, put mozzarella over each piece and finish baking.
Take sliced ciabatta loaf and spread mustard and mayo. Lay chicken breast as base and pile on bacon, tomato and lettuce. Squish top of bread down on sandwich to squeeze out some tomato juice and combine all the flavours. Enjoy!