Yesterday was an unseasonably warm day in my city [Editors Note: You can say you live in Toronto, you aren't that famous :P ]. You could hear the call of gulls and the chirps of other small birds. Kids playing basketball in the street in their shorts and t-shirts… in early March! It immediately reminded me of the free-spirited nature that summer imparts on the population. I needed to make something summery for dinner to carry on this trend. It hit me that I had not made a club sandwich for the Republic of Bacon and I felt it was an excellent opportunity to break the classic mold and infuse some freshness into the sandwich: citrus marinade, orange slices and avocado! This will have you feeling like you’re on vacation in no time!

Ingredients:

8 Strips Maple Leaf Bacon

4 Maple Leaf Prime Bonless Skinless Chicken Breasts, butterflied

2 Oranges, one zested and juiced

2 Limes, zested and juiced

1/2 Lemon, juiced

12 sprigs Thyme

¼ cup Olive Oil

½ cup Mayo

4 leaves Boston Lettuce

12 slices Bread, toasted (or better yet, grilled)

Makes 4 double decker sandwiches

Directions

1. Let’s prepare our marinade first. Once we get that out of the way, we can prep everything else while the chicken is tenderizing and juicifiying. So into a bowl, zest one of your oranges, one of your limes, then add in the juice of one orange, two limes and half a lemon.

2. Add in the leaves from about 12 sprigs of time, about ¼ cup of olive oil, and season with salt and pepper. Yes, I love thyme. Plus, it goes SO well with all the citrus we have here!

3. Grab your chicken breasts and butterfly them right down the middle. I’m sure there are about a thousand YouTube videos that show you how to do this, if you don’t know how.

4. Dump your chicken and marinade into a ziplock bag and toss everything around. Throw that into the fridge to marinate for at least 30 minutes. The longer the better… but overnight max.

5. In the meantime, grab your other orange. Now, you could peel it in the normal fashion with your hands and take apart the wedges, but I want to do something a little different. I want NONE of the white, bitter pith in the dish so we are going to section the orange. Again, if you don’t know how to do this, there are a ton of YouTube videos on how to do it (“Sectioning an orange”). So first peel off the outside with a nice, sharp knife.

6. You’re then going to cut between each one of the membranes to release a stupidly sweet and juicy slice that goes well with pretty much anything.

7. Fry those bacon strips for the sandwich. You could even make a mini bacon weave if you wanted to!

8. After the chicken has sufficiently marinated, give it a nice grilling. I chose to grill my bread, too (instead of toasting it). This gives it a nice, subtle smoky flavour

9. Assembly: Layer 1 – A spreading of mayo and one breast of chicken

10. A couple orange segments

11. Layer 2 – A spreading of mayo and some avocado slices

12. BACON!

13. A leaf or two of Boston lettuce, then seal’er up.

14. Bite, and bask in the glory of summer.