I’ve been clean-out-the-fridge cooking a lot lately, and knew I would have to do so for dinner when we returned from a long weekend in New York, New Jersey. We really didn’t have a lot in the house – lettuce. A few slices of bacon. Some anemic looking grapes. A lot of whole wheat bread.
One thing, though, that we are never lacking during this time of year (thanks to my garden and our CSA) is fresh tomatoes. So BLTs made sense, but I didn’t have quite enough bacon to stretch it into two sandwiches. Hence this combo was born to add more protein.
2 boneless chicken thighs
2-3 ripe tomatoes, sliced and salted
salt and pepper
1/2 ripe avocado
4 slices wheat bread
3 slices bacon (I used Center Cut)
2 large pieces Romaine lettuce
Toast bread. Cook bacon in pan and set aside. Wipe pan, leaving just a little bit of bacon grease.
Cook chicken thighs, seasoning them with salt, pepper and Cajun seasoning. Remove from pan and slice.
Spread avocado on bread – add a little salt. Assemble two sandwiches, layering tomato, lettuce, bacon and chicken.