Chicken and Bacon Sandwich with Lemon Mayonnaise

Ingredients

• 4chicken breasts
• 15 ml (1 tablespoon)rapeseed or olive oil
• Zest and juice of 1lemon
• 2garlic cloves, peeled and finely chopped
• 15 ml each (1 tablespoon each)fresh thyme and mint, chopped
• To tastesalt and freshly ground black pepper
• 4streaky bacon rashers
• 4buns, cut in half
• 200 mllow-fat mayonnaise
• 2beef tomatoes, sliced
• To tastemixed salad leaves

Instructions

1. 1

   Slice the chicken

   Place the chicken breasts on a board and cut each one horizontally into two thin pieces, making 8 slices in total.

2. 2

   Mix the marinade

   In a medium-sized dish, combine the oil, half the lemon zest and juice, the garlic, thyme, mint and pepper.

3. 3

   Coat the chicken

   Add the chicken and turn it in the marinade until coated. If time allows, cover the dish with cling film and chill for 30 minutes.

4. 4

   Griddle the chicken

   Heat a griddle pan over a medium heat. Season the chicken with a little salt and cook on the hot pan for 2–3 minutes on each side, or until cooked through.

5. 5

   Grill the bacon

   Meanwhile, grill the bacon rashers until crisp. Brush the cut sides of the buns with a little oil and toast them under the grill.

6. 6

   Assemble the buns

   Stir the remaining lemon zest and juice into the mayonnaise. Spread a little mayonnaise on each bottom bun, then layer on the bacon, salad leaves, tomato slices and chicken.

7. 7

   Serve with mayonnaise

   Serve the remaining lemon mayonnaise alongside the sandwiches.

What is a chicken and bacon sandwich?

It is a filled bun combining cooked chicken and bacon with fresh salad ingredients and a creamy dressing. The recipe does not specify a particular regional origin; its appeal is in the familiar sandwich format and the contrast of warm meat with cool, crisp toppings.

Here, lemon, garlic, thyme and mint season the chicken, while lemon mayonnaise ties the filling together with a bright, citrusy flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 511 calories, 46g protein, 0g carbs, 25g fat.

The buns provide most of the carbohydrate, while the chicken contributes much of the protein. Oil, mayonnaise and bacon supply much of the fat; add extra salad or vegetables alongside for a more balanced plate.

Why slice the chicken thinly?

Thin slices cook quickly on a griddle and are easier to layer into the buns. Cutting each breast horizontally also gives you 8 pieces to divide between 4 sandwiches.

Try to make the slices similar in thickness so they cook at roughly the same pace.

Making the lemon marinade

Citrus and herbs: the oil carries the lemon, garlic, thyme and mint over the chicken. Only half the lemon zest and juice goes into the marinade; keep the rest for the mayonnaise.

Marinating time: the recipe gives 30 minutes in the fridge if you have time. If not, toss the chicken well in the mixture before cooking.

Griddling and checking doneness

Heat: use a medium heat and let the griddle become hot before adding the chicken. Cook each side for 2–3 minutes, as directed, adjusting as needed for the thickness of the slices.

Doneness: the chicken should be cooked through before it goes into the buns. Avoid relying on colour alone; check the thickest piece and continue cooking if needed.

Crisp bacon and toasted buns

Bacon: grill the rashers until crisp so they add a firm, savoury contrast to the tender chicken and creamy mayonnaise.

Buns: brush the cut sides with a little oil and toast them under the grill. Keep an eye on them, as they can brown quickly.

Layering and serving

Build the sandwiches with mayonnaise on the bottom bun, followed by bacon, salad leaves, tomato and chicken. Keeping the leaves between the meat and tomato can help them stay distinct in the stack.

Serve the extra mayonnaise on the side. A simple green salad or crunchy vegetable sticks make an easy accompaniment.

Recipe notes & tips

• Reserve half the lemon zest and juice for the mayonnaise before making the marinade.
• Use a separate board and utensils for raw chicken, and wash them thoroughly before handling the cooked sandwich ingredients.
• Give the pan space to cook the chicken in a single layer; work in batches if needed.
• Toast the buns close to serving time so they retain their texture.
• Let excess moisture drain from the tomato slices to help keep the buns from becoming soggy.

Variations

• Herb swap: use extra thyme or mint if you do not have both herbs.
• Peppery leaves: choose rocket in place of some of the mixed salad leaves.
• Tomato alternative: use ripe sliced tomatoes if beef tomatoes are unavailable.
• Extra citrus: add a little more lemon zest to the mayonnaise for a sharper flavour.
• Open sandwich: serve the filling over one toasted bun half for a less enclosed version.

Common mistakes to avoid

• Uneven chicken slices: cut each breast to a similar thickness so the pieces cook at a similar rate.
• Crowded griddle: cook in batches if the pan is full, or the chicken may not sear evenly.
• Overcooked chicken: start checking at 2 minutes per side and continue only until cooked through.
• Burnt buns: watch them under the grill and take them out as soon as the cut sides are toasted.
• Watery filling: drain the tomato slices and dry washed salad leaves before assembling.

How to store

For best texture, assemble the sandwiches just before serving. Keep cooked chicken and bacon covered in the fridge and use within 3 days; store the mayonnaise and salad separately, and reheat the meat until piping hot before assembling.

Frequently asked questions