BLT Sandwich Recipe with Crispy Chicken and Lemon Caper Aioli
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.
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.