Chicken Avocado and Bacon Sandwich Recipe

Name: Chicken Avocado and Bacon Sandwich
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds chicken breasts, trimmed; 1 teaspoon kosher salt; 1 teaspoon dried tarragon leaves; 1/2 teaspoon cracked black pepper; 1/2 teaspoon dried thyme leaves; 1/4 teaspoon granulated garlic; 2 tablespoons extra-virgin olive oil; 8 pieces applewood smoked bacon; 1 large loaf ciabatta or other crusty bread; 1/2 cup ranch dressing; 8 slices white Cheddar; 1 avocado, sliced

Servings: persons

2 pounds chicken breasts, trimmed
1 teaspoon kosher salt
1 teaspoon dried tarragon leaves
1/2 teaspoon cracked black pepper
1/2 teaspoon dried thyme leaves
1/4 teaspoon granulated garlic
2 tablespoons extra-virgin olive oil
8 pieces applewood smoked bacon
1 large loaf ciabatta or other crusty bread
1/2 cup ranch dressing
8 slices white Cheddar
1 avocado, sliced

1
Preheat the oven to 350 degrees F.
2
Place the chicken presentation-side down on a baking tray and sprinkle with half of the salt, tarragon, pepper, thyme and garlic.
3
Flip the chicken, then sprinkle with the remaining salt, pepper and garlic.
4
Spoon the oil over the chicken and rub to fully coat.
5
Add the remaining thyme and tarragon, and then bake until the internal temperature is 165 degrees F, about 40 minutes.
6
Meanwhile, place the bacon on a foil-lined baking sheet and bake in the same oven for 8 minutes, then rotate the baking sheet and bake 8 more minutes.
7
The bacon should be almost fully cooked.
8
Chill the chicken until fully cooled.
9
Using a very sharp knife, slice the chicken on a vertical bias across the breast into 1/8-inch-thick slices.
10
Halve the ciabatta horizontally, then set it up open-face to build the sandwiches.
11
Spread half of the ranch dressing onto the bottom piece of ciabatta.
12
Stack the sliced chicken over the ranch, creating two or three layers.
13
Cover the chicken with the sliced Cheddar and then top with the bacon.
14
Bake both halves of the sandwich until the cheese melts, the bacon is crisp and the bread is toasted.
15
Coat the top piece of ciabatta with the remaining ranch dressing.
16
Top the bacon with the avocado, and then finish the sandwich with the top piece of bread.
17
Cut into 4 pieces to serve.

1765

kcal

Calories

120

Fat

Carbs

159

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 pounds chicken breasts, trimmed, 1 teaspoon kosher salt, 1 teaspoon dried tarragon leaves, 1/2 teaspoon cracked black pepper, and more.

Yes, Chicken Avocado and Bacon Sandwich falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Avocado and Bacon Sandwich

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions