This is definitely my favorite chicken sandwich ever and I hope it becomes yours too. Everything was just delicious and I can't wait to make this chicken sandwich all over again. I made everything from scratch including the bread but store bought sandwich bread works just fine, in fact I might prefer it over homemade bread mainly because of how long it took to make this bread
Recipe. Makes 2 ginormous sandwich
what you need.
1 medium sized chicken breast, baked and shredded/sliced ( recipe for my herb crusted baked chicken here)
4 thick slices of sandwich bread
2 tablespoon butter
6 lettuce leaves
1/2 small red onion, sliced
2 small tomatoes,sliced
5 bacon strips
1 avocado, sliced
6 thinly sliced zucchinis
Pickled Zucchini (optional) recipe for my quick pickled zucchini here)
1/3 cup fresh parsley
1/4 cup mayonnaise
1 tablespoon white wine vinegar
1 tablespoon dijon mustard
1 tablespoon olive oil
1 teaspoon brown sugar
pinch of salt
Combine all the ingredients of the parsley sauce and set aside in refrigerator until ready to use.
Put a non stick pan over medium high heat, add bacon and fry until crispy. If chicken breast is not warm, heat it up quickly in the bacon fat. In the same skillet, fry eggs until almost cooked then set aside. Do not salt the eggs.
Spread butter on bread slices and toast until just golden.
Put 2 slices of the toasted bread on a tray. Add 3 lettuce leaves to each bread, divide the tomatoes into 2 equal parts and place on top of the lettuce for each bread.
Add the zucchini slices, avocado and onion. Spread a generous amount of the parsley sauce over the veggies. Add 2 slices of pickled zucchini if using.
Add shredded /sliced chicken breast then fried egg the crispy bacon and lastly the 2 slices of bread left. Cut sandwiches into halves if too huge and eat immediately.