Sandwiches. Who doesn’t swoon over a perfectly piled high handheld? This BLT Sandwich Recipe is simply the bees knees… I promise you’re gonna love it.
Today’s twist on this iconic sandwich combo is the perfect balance of savory, tangy, creamy, crunchy deliciousness. Seriously, you’ll be wanting to make this over and over again. Do you gravitate towards fusion BLT sandwiches like I do? Make sure to check out this Triple Decker Pimento BLT Beauty and my Italian BLT with Sun-Dried Tomato Mayo as well!
WATCH OUR HOW-TO VIDEO ON THE GRAM!
INGREDIENTS FOR THIS RECIPE:
When I’m prepping these for dinner, I like to serve them with tater tots (+ extra aioli for dipping). However, you could also do a side salad, fruit, or even a cup of soup.
TO ASSEMBLE THE SANDWICHES:
- Springer Mountain Farms Chicken Strips
- Bacon
- Hoagie Rolls
- Tomato
- Arugula
- Avocado
LEMON-CAPER AIOLI:
- Mayonnaise
- Garlic Cloves
- Italian Parsley
- Dijon Mustard
- Lemon Juice
- Onion Powder
- Capers
- White Pepper
- Salt
I’m all about saving time in the kitchen, and that’s where these Springer Mountain Farms Chicken Strips are a total game changer! They’re honestly my favorite item in the freezer aisle, as they’re super easy to prep and taste freaking delicious. My kids love them too, so this bag honestly doesn’t last long in my house.
DELICIOUS WAYS TO CUSTOMIZE:
BACON: Personally I like the touch of sweetness that maplewood bacon brings to this meal, so that’s what I used. Honestly though, feel free to use any type of bacon you enjoy most.
LETTUCE: I saw some really nice arugula at the market, so I thought I’d substitute that for the standard green leaf or romaine lettuce. While this isn’t mandatory and you an certainly use the traditional greens… I really love the peppery flavor arugula adds here.
TOMATO: We had Campari tomatoes on the counter, so that’s what I went with. Feel free to use the same or swap those out for any variety you like. I’d think home grown would taste best, but I don’t have the green thumb I wish I did with growing produce in our backyard.
AVOCADO: Technically by adding this ingredient, this sandwich is now a B.L.A.T. When I have a ripe one handy, I always add some avocado slices… cuz, duh. Per the usual, this is totally optional, so you do you. If you want to add it, great, if not, it’ll still be a delicious sandwich sans avocado.
BREAD: I always grab a few of the Italian Five Grain Sub Rolls from my local Publix. They use them at their deli and it’s my favorite one. That’s my own personal preference though so go ahead and use whichever bread you think would taste best.
MAYO: Making your own aioli at home is a great way to kicks things up a notch. You’ll be adding some brightness with the lemon along with tangy-salty-briny flavors from the capers. Would you rather add some heat instead? Give my Chipotle Garlic Aioli a try. Of course, if you just want to use plain mayonnaise that will work too.
CHICKEN: While I prefer the crispy crunch from Springer Mountain Farms Chicken Strips, you could also fry your own chicken to use in this glorious sandwich. I haven’t tried it, but I’m guessing a grilled or baked chicken breast would taste yummy on here too.
MORE RECIPES YOU’LL LOVE:
Crispy Cornflake Chicken Sandwiches with Maple-Miso Sauce
Alabama White Sauce Pulled Chicken Sammies
Crispy Chicken Korean Bird Dogs
My Favorite Air Fryer Falafels in a Pita
Roast Beef Sandwich-Sushi on Crispy Rice Cakes
Cobb Salad Grilled Chicken Sandwich
Super Crispy Fish Sandwiches (Filet-o-Fish Copycat)
Classic Reuben Sandwich (snuggled in a cheese blanket!)
VIEW ALL RECIPES BY CLICKING HERE!
BLT Sandwich Recipe with Crispy Chicken and Lemon Caper Aioli
Ingredients
TO ASSEMBLE THE SANDWICHES:
- 4 Springer Mountain Farms Chicken Strips
- 6 Slices of Bacon
- 2 Hoagie Rolls
- 6 Tomato Slices
- 1 Ripe Avocado, pitted and sliced
- 1 cup Arugula
LEMON-CAPER AIOLI
- 3/4 cup Mayonnaise
- 3 Garlic Cloves, minced
- 1 tbsp. Chopped Italian Parsley
- 1 tsp. Dijon Mustard
- 1 tbsp. Fresh Lemon Juice
- 1/4 tsp. Onion Powder
- 1 tbsp. Capers, chopped
- 1 tsp. White Pepper
- Salt, if needed, see directions
Instructions
- Whisk all ingredients for the lemon-caper aioli together in a large bowl. Taste, then add salt if needed. Place in the refrigerator until you’re ready to assemble the sandwiches.
- Preheat the air fryer to 400F. Place frozen strips in the basket or tray and cook for 10 minutes, or until internal temperature has reached 165F.
- While the chicken is air frying, cook the bacon in a large skillet over medium-high heat. Once browned and crispy, remove from the pan and drain on a paper-towel lined plate. Set aside.
- To assemble the sandwiches: Split the hoagie rolls in half lengthwise and slather each side with the lemon-caper aioli. Pile high with 2 chicken strips, 3 slices of bacon, 3 tomato slices, 1/2 sliced avocado, and 1/2 cup of arugula. Repeat steps for second sandwich and enjoy immediately.
NOTES ON THIS RECIPE:
- I like to use white pepper instead of freshly cracked black pepper in the aioli because it’s a little more mild. If you don’t have it on hand, go ahead and add black pepper if you’d like. I’d start with a 1/2 teaspoon, taste, then add more if needed.
- Since both the bacon and chicken are crunchy, I leave my hoagie rolls just as they are. However, if you’d like you can also toast them for extra crunch.
- Any leftover aioli should be stored in an airtight container, refrigerated, and used within the next 5 days.
This post is sponsored in partnership with Springer Mountain Farms. Per the usual, all opinions here are mine alone and I would never recommend a product that I did not immensely enjoy myself. Thank you for supporting the brands that support SliceOfJess.com! Join their newsletters with more recipes by clicking here.
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