Ingredients
Equipment
Method
Preparation
- Whisk mayonnaise, minced garlic, and lemon juice in a small bowl. Refrigerate for 15 minutes to allow flavors to meld.
- Place bacon in a cold skillet over medium heat. Cook until wavy and crispy. Drain on a wire rack.
Main Cooking
- Season chicken with salt and pepper. Sear in a hot skillet with oil for 4-5 minutes per side until char marks appear and internal temp reaches 165°F. Add provolone in the last minute to melt.
- Toast sourdough slices in the same skillet until golden-brown and firm.
Assembly
- Spread aioli on bread. Layer chicken, cheese, bacon, lettuce, and tomato. Top with the second slice of bread and slice diagonally.
Nutrition
Notes
Pat chicken dry before searing to ensure visible char marks.
Salt the tomato slices separately to enhance their flavor before stacking.
Salt the tomato slices separately to enhance their flavor before stacking.
