Name: Upgraded Club Sandwich with Bacon Mayo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Ingredients: 2 pieces chicken breast; 1 tsp mayonnaise; 1 handful lettuce; 1 piece tomato; 1 tsp butter; 100 g bacon; 4 drops tabasco sauce; 0.5 tsp dijon mustard; 1 tsp paprika; 0.5 tsp garlic powder; 0.25 tsp cayenne pepper; 0.5 tsp salt; 0.25 tsp pepper; 2 slices thick bread slice

UntrainedChef

Tips from the kitchen

Don't pour off all the bacon fat. You want that melted fat going into the mayo, since that's where most of the bacon flavor lives.
Pull the reserved bacon pieces out before you mix the mayo, otherwise they go soft. Keep them crispy for the top layer.
Use a thermometer on the chicken. 55°C on indirect heat first, then finish over direct heat to 68°C. Going straight to high heat dries out the breast before the inside is done.
Let the chicken rest before slicing. Cut it too soon and the juices run out onto your board instead of staying in the meat.
Toast the buttered bread until it's properly crisp. Soft bread plus wet bacon mayo turns soggy fast.

Ways to vary it

Swap the chicken breast for grilled chicken thighs if you like darker meat that stays juicier.
Add a fried egg on top if you want the sandwich a bit more filling.
Avocado slices work well next to the tomato if you want to stretch the layers.

Storage & leftovers

The bacon mayo keeps 3 to 4 days in a sealed jar in the fridge, and it's good cold on other sandwiches too. Build the sandwich fresh, since assembled it goes soggy within an hour. Cooked chicken keeps 3 days separately and reheats best in a pan on low so it doesn't dry out. The mayo doesn't freeze well.