Pioneer Woman Chicken BLT with Pimento Cheese

Pioneer Woman chicken BLT with pimento cheese is an easy grilled chicken sandwich made with crispy bacon, sharp cheddar pimento spread and thin chicken cutlets, ready in 45 minutes. Try this easy weeknight sandwich dinner for a summer picnic or cookout lunch, since it's grill-friendly and packed with smoky flavor.

Marinate the chicken in the pimiento liquid, olive oil and adobo sauce while you mix the cheese spread. Skipping the marinade leaves you with plain, dry cutlets that get lost between the bread and the bacon.

Stirring a spoonful of chipotle adobo sauce into both the chicken marinade and the pimento cheese ties the whole sandwich together with a gentle smoky heat. Baking the bacon on a rack also keeps every slice flat and crisp on both sides, so it breaks neatly to fit the bread.

Pioneer Woman Chicken BLT with Pimento Cheese

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Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

35

minutes

Cooking time

20

minutes

Calories

780

kcal

Thin grilled chicken, crispy bacon and a creamy, smoky pimento cheese spread stack up between toasted white bread. Each bite stays crunchy from the lettuce and bacon while the cheese turns tangy and rich.

Ingredients

• 12 slices bacon
  

• 1 4-ounce jar diced pimientos, drained (liquid reserved)
  

• 1/2 c. olive oil
  

• 1 tbsp. plus 2 teaspoons adobo sauce (from a can of chipotle peppers)
  

• 1 tsp. kosher salt
  

• 3/4 tsp. black pepper
  

• 6 thin chicken cutlets (about 1 1/4 pounds)
  

• 1 c. grated sharp cheddar cheese (about 4 ounces)
  

• 1 c. grated monterey jack cheese (about 4 ounces)
  

• 2 oz. cream cheese, softened
  

• 1/4 mayonnaise, plus more for spreading
  

• 1 1/2 tsp. dijon mustard
  

• 12 thick slices white bread, toasted
  

• 2 beefsteak tomatoes, sliced
  

• 1/2 head iceberg lettuce, shredded
  

• Potato chips, for serving
  

Directions

• Bake the bacon: Preheat the oven to 375° and a grill or grill pan to medium-high, then set a rack on a parchment-lined rimmed baking sheet. Arrange 12 slices bacon in a single layer and bake for about 20 minutes until browned and crispy on both sides.
• Marinate the chicken: Stir together the reserved pimiento liquid, 1/2 cup olive oil, 1 tablespoon adobo sauce, 1 teaspoon kosher salt and 1/2 teaspoon black pepper in a large bowl. Add the 6 chicken cutlets and toss to coat, then let them marinate while you make the pimento cheese.
• Mix the pimento cheese: Mix 1 cup cheddar, 1 cup monterey jack and 2 ounces softened cream cheese in a large bowl until the cream cheese lumps are gone. Then stir in 1/4 cup mayonnaise, the remaining 2 teaspoons adobo sauce, 1 1/2 teaspoons dijon mustard, the remaining 1/4 teaspoon pepper and the diced pimientos.
• Grill the chicken: Lift the chicken out of the marinade and grill it for 2 to 3 minutes per side. It's ready once it has nice grill marks, so move it to a plate.
• Prep the bread: Spread pimento cheese on half of the 12 toasted bread slices and mayonnaise on the other half. That gives every sandwich one creamy cheesy side and one tangy side.
• Build the sandwiches: Top each pimento-covered slice with 1 or 2 slices tomato and 2 slices bacon, breaking the bacon to fit. Then pile a handful of shredded lettuce and 1 chicken cutlet on each mayonnaise-covered slice.
• Serve with chips: Sandwich the slices together and cut each one in half if you like. Serve with potato chips on the side.

Tools for this recipe

• Nordic Ware half sheet pan, Checkered Chef cooling racks, OXO 12-inch locking tongs, Hellmann's real mayonnaise, 30 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use store-bought pimento cheese instead of making it?

Yes, a good store-bought pimento cheese works when you're short on time. Stir in a little adobo sauce so it still has that smoky kick, since that flavor ties into the chicken marinade.

How long does leftover pimento cheese keep?

Store it in an airtight container in the fridge, where it keeps for about 4 days. Give it a quick stir before spreading, because it firms up when cold.

Can I make the components ahead of time?

The pimento cheese and the cooked bacon can both be made a day ahead and kept in the fridge. Grill the chicken and toast the bread right before assembling so the sandwiches stay fresh and crisp.

What if I don't have a grill or grill pan?

A regular skillet over medium-high heat works fine for thin cutlets. Cook them 2 to 3 minutes per side, just like on the grill, until they're cooked through.

What's the most common mistake with this sandwich?

Using chicken cutlets that are too thick is the biggest one, since they cook unevenly and make the sandwich hard to bite. Ask for thin cutlets or pound them to an even thickness before marinating.