Chicken breasts are marinated in sweet tea making them juicy and flavorful. They're the star of this sandwich which also has bacon, cheddar, lettuce, and a delicious sauce!
In a saucepan, bring 4 cups of water to a boil. Add tea and remove the pan from the heat. Let the tea steep for 10 minutes. Remove and discard tea bags.
Stir in coconut sugar, lemon slices, and garlic. Allow the tea to cool. After 10 minutes you can add ice to help it cool quicker. But you don't want to add the chicken to warm tea.
Flatten chicken to 1-inch thick and place into a large zip-top bag or plastic container with a lid. (If you used a zip-top bag, you will want to double bag or place the bag in a bowl in case of leaks.) Pour the cool tea over the chicken and seal. Place in the refrigerator for up to 24 hours.
CHICKEN SANDWICH
Remove from tea and discard tea. Season chicken with salt and pepper.
Cook on the first side for about 4 minutes on med-high. Turn and cook on the second side 3 to 4 minutes until cooked through.
Cook bacon. Drain on paper towels.
Layer cheese on bread and toast to melt. Remove from toaster and spread remoulade sauce on bread. Layer on chicken, bacon and lettuce. Slice and enjoy!