Chef Emilie Bousquet Walsh of Go Burger Bar & Grill calls this sandwich “super moist” and “refreshing.”
“It’s also really versatile,” she says. “If I’m trying to eat lighter, I’ll skip the mayonnaise and the bacon and opt for a Dijon instead, letting the flavor of the chicken and avocado really shine. It makes for quite a lunch!”
Season with salt and black pepper, lightly coat with oil, and grill. Finish cooking in a 350 degree oven. Let rest at room temp for 20 minutes and then cool. Once cool, slice the chicken breasts on into 5- ounce portions and store in between parchment squares.
In a food processor combine the egg yolks, Dijon mustard, garlic, lemon juice, and salt and start processing. Slowly drizzle in the grapeseed oil until emulsified. Place the mixture into a bowl. Finely chop the herbs and fold them in with the mayonnaise.
Drizzle the bread lightly with olive oil and lightly toast on the grill.
On the bottom bread slice, layer the herb mayonnaise, bacon slice, sliced chicken, lettuce leaf, tomato slice, and onion slice.
On the middle bread, layer the herb mayonnaise, bacon slice, sliced chicken, lettuce leaf, tomato slice, onion slice, and 3 slices of avocado. Top with bread.