Why This Recipe Works

This sandwich reimagines two deli favorites, chicken salad and the BLT, as a single hearty handheld. A creamy dressing built on mayonnaise, Dijon, and cider vinegar coats shredded cooked chicken, while fresh dill and scallions keep it bright and savory. Folding chopped crisp bacon right into the salad works its smoky richness through every bite rather than confining it to a single layer. Seasoning the tomato slices directly with salt and pepper draws out their juices and amplifies their flavor, a small step that makes the whole sandwich taste more vividly of summer.

Before You Begin

We like potato bread here, but any sandwich bread will work. For the chicken, use leftover cooked chicken or a store-bought rotisserie chicken.

Instructions

Whisk ½ cup mayonnaise, 3 tablespoons chopped scallions, 2 tablespoons extra-virgin olive oil, 2 tablespoons chopped fresh dill, 1½ tablespoons cider vinegar, 1 teaspoon Dijon mustard, ¼ teaspoon kosher salt, and ¼ teaspoon pepper together in large bowl. Stir in 3 cups shredded cooked chicken and 5 chopped slices cooked bacon until well combined.

Arrange lettuce on 4 toasted slices hearty sandwich bread. Top evenly with 3 sliced tomatoes and sprinkle with remaining 1 teaspoon salt and ½ teaspoon pepper. Spoon chicken salad over tomatoes, dividing evenly, then top with remaining 4 toasted slices hearty sandwich bread. Serve.