CHICKEN BLTA CLUB WITH FRIED TOMATOES & SPICY AIOLI

NOTE: I used thick sliced brioche bread from Trader Joe's for this sandwich which was absolutely amazing. But you can use ANY kind of bread that will hold up to the ingredients.

Also, my plan was to make fried *green* tomatoes but I couldn't find any at the store so I substituted red tomatoes instead and they still turned out great. If you can find green tomatoes you can follow the same instructions below.

INGREDIENTS:

-Sliced & lightly toasted bread

-2 chicken breasts

-2 large tomatoes (green or red)

-1/2 cup flour

-1/2 cup corn flake crumbs

-1/2 cup yellow cornmeal

-2 eggs, beaten (for tomatoes)

-Bacon

-Lettuce

-1 avocado, cut into slices

-Miracle Whip (or Mayo)

-Garlic powder

-Onion powder

-Italian seasoning

-Paprika

-Chili powder

-Dijon mustard

-1 clove grated garlic

-Salt/Pepper

-Vegetable oil for frying tomatoes

PREP NOTE: In order for the tomatoes to fry up perfectly without getting soggy you need to dry the them out first. To do this, layer a baking sheet with paper towels. Slice tomatoes about 1/2 inch thick, sprinkle with salt & garlic powder on each side. Let the tomatoes release their liquid for 20 minutes on EACH side (total of 40 mins). Press down lightly with paper towel on top at the end to remove any excess moisture.

INSTRUCTIONS:

For the chicken: Coat chicken breasts in olive oil & sprinkle both sides with garlic powder, onion powder, Italian seasoning, salt & pepper. Bake at 400 for 25 mins. Cover and set aside. Once cooled, cut into thin slices.

For the bacon: Layer bacon on a shallow (not flat, or else the grease will spill everywhere) baking dish in one single layer without overlapping. Bake at 400 until desired crispiness, about 15-25 mins. Set aside.

For the aioli: Mix 2 big scoops of miracle whip (or mayo), 1 tbsp dijon mustard, 1 glove grated garlic, a sprinkle of paprika & chili powder together. You can always add more seasoning/mustard to taste.

For the tomatoes: Heat vegetable oil in a deep skillet over medium high heat, about 1/2 inch of oil. Mix flour, corn flake crumbs & yellow cornmeal together. Dip tomatoes in beaten egg, then into the flour mixture. Flip and press firmly to create a good thick coating. Transfer to a plate. Once all tomatoes are coated, place in hot oil for 2 minutes on each side, or until golden brown. Drain on a paper towel lined plate or sheet pan & sprinkle with salt immediately.

To assemble the sandwich!

-Toasted bread, generous spread of aioli, slices of chicken, bacon, sliced avocado, lettuce, fried tomatoes & spread top piece of bread with more aioli.

It's so messy but so worth it :)

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