Active Time: 25 minutes
Total Time: 25 minutes • Serves: 4
8 slices Schnucks hardwood smoked bacon (about 8 ounces)
1 small lemon
1/2 cup olive oil mayonnaise or regular mayonnaise
3 tablespoons chopped fresh basil leaves
1-1/2 teaspoons Sriracha chile sauce
1 package (about 1-1/4 pounds) Schnucks Natural thin sliced boneless, skinless chicken breast fillets
Schnucks nonstick cooking spray
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 package (16 ounces) Schnucks French bread mini loaves
4 green leaf lettuce leaves
2 Roma tomatoes, each cut lengthwise into 1/8-inch-thick slices
1 firm-ripe California avocado, cut in half, pitted, peeled and thinly sliced
1. Prepare outdoor grill for direct grilling over medium heat. In nonstick 12-inch skillet, cook bacon over medium heat 6 to 8 minutes or until crisp, turning occasionally. Transfer bacon to paper towels to drain.
2. Meanwhile, from lemon, squeeze 1 tablespoon juice into small bowl. Stir in mayonnaise, basil and chile sauce until well combined; set aside.
3. Spray both sides of chicken with nonstick cooking spray; sprinkle with salt and pepper. Place chicken on hot grill rack. Cover and cook 8 to 10 minutes or until chicken loses its pink color throughout and internal temperature reaches 165°F, turning once halfway through cooking.
4. Cut loaves horizontally in half. Evenly spread mayonnaise mixture on bottom half of each loaf. Layer chicken, lettuce, tomatoes, bacon and avocado over mayonnaise mixture; replace top half of loaves. Cut each crosswise in half to make 4 sandwiches.
Each serving: about 709 calories, 18 g total fat
(4 g saturated), 95 mg cholesterol, 1387 mg sodium,
75 g carbohydrate, 7 g fiber, 5 g sugars, 43 g protein
If desired, instead of grilling, cook chicken in bacon fat remaining in skillet in step 1 over medium heat 6 to 8 minutes, turning once halfway through cooking.