Grilled Chicken, Bacon & Avocado on Sourdough with Homemade Mayonnaise

Prep time: 25 minutes

Serves: 2


  • 4 grilled chicken tenders
  • 3 strips bacon, well-cooked
  • 2 tablespoons fresh mayonnaise (recipe below)
  • 1 avocado, roughly mashed
  • 1 large round slice of sourdough bread
  • ½ teaspoon butter
  • parsley for garnish


  1. Grill chicken tenders until cooked through and set aside.
  2. Roast 3 strips of bacon in the oven at 450 degrees for ten minutes, or until well-cooked.
  3. Mix together the mayonnaise and set aside. Mash avocado pieces into a thick paste.

To assemble the sandwich:


  1. Cut the top off a loaf of round sourdough bread (cutting horizontally, rather than vertically, as a loaf of bread is normally cut.)
  2. Cut one slice of bread off the top of the loaf, butter on both sides and toast until bread is golden brown in a large frying pan.
  3. Spread mayonnaise and avocado on bread, and top with bacon and grilled chicken.
  4. Garnish with parsley. Cut sandwich round in half and serve.

Chicken on Toast

Homemade Mayonnaise


  • 1 egg yolk, room temperature
  • 3 teaspoons lemon juice
  • ½ teaspoon salt
  • 1 teaspoon cold water
  • 1 teaspoon smooth Dijon mustard
  • ¾ cup canola oil


  1. Using a hand whisk, whisk together egg, lemon juice, salt, water and mustard in a medium glass bowl, until foamy.
  2. Slowly add the oil, a few drops at a time, until oil is mixed into the egg mixture.
  3. As mayonnaise emulsifies, continue to add the rest of the oil, until it is a thick, yellowish mixture.
  4. Correct seasoning to taste; it may need more salt or lemon if it doesn’t have enough flavor.

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