Buffalo Chicken BLTs
Smoky Bacon Meets Buffalo Heat
Jones Dry Aged Bacon brings its signature smoky crunch to this buffalo chicken BLT, layered on toasted sourdough with crisp lettuce, tomato, and creamy ranch. Bold flavor, straightforward execution, and a sandwich guests will order again.
Ingredients
- 2 boneless skinless chicken breasts
- 3/4 cup buffalo sauce
- 8 slices Jones Dairy Farm Dry Aged Bacon
- 1/2 cup blue cheese dressing
- 4 leaves green lettuce
- 1 tomato, sliced
Directions
Heat oven to 400°F.
Slice chicken breasts in half lengthwise. Place in a large 7×10-inch or 9×13-inch baking dish. Spoon buffalo sauce over each chicken breast, tossing with tongs to coat. Bake for 15-18 minutes or until the internal temperature reaches 165°F.
Heat large skillet over medium-high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to paper towel-lined plate to cool.
To prepare sandwiches, spread one slice of bread with blue cheese dressing. Top with chicken, 2 slices of bacon, 1 lettuce leaf, tomato and bread. Repeat with remaining sandwiches.
This recipe features
Raw Cherrywood Smoked Bacon – 9/11
This recipe features
Raw Cherrywood Smoked Bacon – 14/18
This recipe features
Raw Cherrywood Smoked Bacon – 9/11
This recipe features
Raw Cherrywood Smoked Bacon – 14/18
