Recipe: Chicken, Bacon and Avocado Sandwich With Spicy Roasted Tomato Mayo

Serves 4.

Note: You will have more roasted tomatoes than you'll need for this recipe, but no worries, they are so sweet and so intensely tomato flavored, you'll find a million other ways to use them throughout the week. From Meredith Deeds.

• 1 pint cherry tomatoes

• 2 tbsp. olive oil, divided

• 1/4 c. mayonnaise

• 1 tbsp. Sriracha sauce

• 1 tsp. honey

• 4 skinless, boneless chicken breast halves (about 1 1/2 lb.)

• 1/4 tsp. freshly ground black pepper

• 4 hamburger buns, toasted lightly

• 8 slices cooked bacon

• 1 ripe avocado, sliced

Directions

Preheat the oven to 425 degrees. Place the tomatoes on a rimmed baking sheet. Drizzle 1 tablespoon oil over the top and roll the tomatoes in the oil to coat. Roast for 30 to 40 minutes, stirring halfway through, until the tomatoes are dark brown in spots and most of the liquid in the pan has evaporated. Remove from the oven and cool.

In a blender or food processor, combine 1/4 cup tomatoes with the mayonnaise, Sriracha, honey and 1/4 teaspoon salt. Pulse until smooth. Set aside.

Season the chicken breasts with the remaining 1/2 teaspoon salt and pepper. Heat the remaining 1 tablespoon oil in a 12-inch nonstick skillet over medium heat. Arrange chicken breasts in the skillet and cook for 4 to 6 minutes a side, or until cooked through (at least 165 degrees internally).