Chicken Bacon Sandwiches Food

BACON-CHICKEN SANDWICHES

Steps:

• Flatten chicken to 1/2-in. thickness; sprinkle with salt and pepper. In a large skillet over medium heat, cook chicken in oil for 4-5 minutes on each side or until chicken juices run clear. Top each chicken breast half with a tomato and cheese slice; cover and cook for 2-3 minutes or until cheese is melted., Combine chutney and mayonnaise; spread over roll bottoms. Layer with spinach, chicken and bacon; replace tops.

CHICKEN AND BACON PAN-FRIED SANDWICH

Steps:

• Place the bacon under a preheated hot grill (broiler) and cook for 1-2 minutes or until crispy.
• Place the maonnaise, garlic, lemon juice, chives and chicken in a bowl and mix well to combine.
• Spread both sides of the bread with butter.
• Divide cheese and chicken mixture between 4 slices of bread and sandwich with another slice of bread.
• Heat a large non-stick frying pan over low heat and cook the sandwiches in batches in necessary for 3-4 minutes each side or until golden the cheese is melted.

CHICKEN-BACON PRESSED PICNIC SANDWICHES

Steps:

• Combine raspberry preserves and horseradish mustard in a bowl and whisk or stir until evenly blended. Reserve a little sauce for serving.
• Slice loaf of bread in half. Slather the bottom half generously with remaining sauce. Layer the chicken, bacon, cheese (cut slices to fit as needed), and lettuce over the sauce layer, then top with remaining bread half.
• Wrap sandwich in plastic wrap and place on a baking sheet. Place a second baking sheet on top and add books (or something that has some weight to it) to press the sandwich. Transfer to the refrigerator until flavors have melded, 8 hours to overnight.
• When ready to serve, unwrap sandwich and slice into 4 pieces. Serve with additional sauce.

CHICKEN AVOCADO AND BACON SANDWICH

Steps:

• Preheat the oven to 350 degrees F.
• Place the chicken presentation-side down on a baking tray and sprinkle with half of the salt, tarragon, pepper, thyme and garlic. Flip the chicken, then sprinkle with the remaining salt, pepper and garlic. Spoon the oil over the chicken and rub to fully coat. Add the remaining thyme and tarragon, and then bake until the internal temperature is 165 degrees F, about 40 minutes.
• Meanwhile, place the bacon on a foil-lined baking sheet and bake in the same oven for 8 minutes, then rotate the baking sheet and bake 8 more minutes. The bacon should be almost fully cooked.
• Chill the chicken until fully cooled.
• Using a very sharp knife, slice the chicken on a vertical bias across the breast into 1/8-inch-thick slices.
• Halve the ciabatta horizontally, then set it up open-face to build the sandwiches. Spread half of the ranch dressing onto the bottom piece of ciabatta. Stack the sliced chicken over the ranch, creating two or three layers. Cover the chicken with the sliced Cheddar and then top with the bacon.
• Bake both halves of the sandwich until the cheese melts, the bacon is crisp and the bread is toasted.
• Coat the top piece of ciabatta with the remaining ranch dressing. Top the bacon with the avocado, and then finish the sandwich with the top piece of bread. Cut into 4 pieces to serve.

RANCH CHICKEN SANDWICHES

Steps:

• With a very sharp knife, cut the chicken breasts in half down the middle. This will result in 8 chicken breast pieces that are thinner and uniform in size.
• Next, make the marinade. In a large bowl mix together the honey, mustard, paprika, salt, pepper to taste, lemon juice and crushed red pepper flakes if using. Stir to combine.
• Add the chicken to the marinade and toss to coat. Cover the bowl with plastic wrap and marinate in the fridge, 2 to 4 hours.
• While the chicken marinates, fry up the bacon until chewy. When finished cooking, reserve 1/4 cup of the bacon grease and pour off the rest of the grease (but do not clean the skillet).
• When you are ready to cook the chicken, remove it from the marinade and cook it in the skillet over medium-high heat, 3 to 4 minutes each side. Brush a little reserved bacon grease on the chicken as you cook it. (Or you can grill the chicken breasts on an indoor or outdoor grill.)
• When a couple of minutes grilling time are left, lay 2 pieces of bacon onto each chicken breast. Top with some Cheddar and allow it to melt on the grill (if you need to remove the chicken you can finish melting the cheese under the broiler).
• Halve the rolls and immediately load with the bacon-and-cheese covered chicken.

CHICKEN BACON RANCH SANDWICH ROLL RECIPE BY TASTY

Steps:

• Preheat oven to 400ºF.
• Lay out bacon slices on a parchment-lined sheet tray. Generously brush each slice with Frank's Red Hot Original. Bake for 15-20 minutes, until bacon is browned and cooked through. Drain bacon on a paper towel, keeping the hot sauce brushed side facing up. Set aside.
• Place a large piece of plastic wrap on a large cutting board (the entire board should be covered with plastic). Place 1 slice of bread in the upper left corner of the board. Brush the right edge of the bread with whisked egg, then place a second slice of bread next to the first so that it overlaps with the egg wash. Press the two seams of bread together with fingers to seal. Repeat with the rest of the bread, forming 3 rows of 4 slices, brushing with egg wash and pressing to seal wherever the slices overlap. This will form a large rectangle of bread.
• Use a rolling pin to roll out the bread rectangle as thinly as possible.
• In the center of the rectangle, lay out half of the chicken in a row. Top with a drizzle of ranch dressing. Arrange half of the bacon slices on top (horizontally), followed by half of the sliced cheese and half of the spinach. Repeat layering with the rest of the ingredients.
• Brush the top edge of the sandwich roll with whisked egg. Roll the entire sandwich up from the bottom to form a long log. Wrap log tightly with plastic wrap. Refrigerate for 30 minutes.
• Lower oven temperature to 350ºF.
• Mix together melted butter and ranch in a small bowl. Unwrap the sandwich log, place on a sheet tray, and brush sandwich surface with ranch butter.
• Bake for 18-20 minutes, until bread is lightly golden and cheese is melted.
• Slice and serve. (Optional: Serve with more ranch for dipping.)
• Enjoy!

CHICKEN AND AVOCADO PANINI SANDWICHES

Steps:

• Heat panini press to medium. (Or can grill on skillet or George Foreman).
• Peel and remove pit of avocado. Coarsely mash avocado in bowl using fork (leave some chunks). Add lemon juice and stir. Stir in onion, cilantro, chopped jalapeños, and tomatoes. Salt and pepper to taste.
• Spread thin layer of mayo on bread slices.
• Assemble sandwich by layering onto bread sliced jack cheese, chicken, bacon, avocado mixture, and grated cheddar. Top with remaining slice of bread.
• Grill until heated through and crispy on the outside. If using Naan bread, slice into six triangles. (If using other bread/tortilla, cut according to size of sandwich).

BBQ CHICKEN WITH BACON SANDWICHES

Steps:

• Preheat deep fryer to 375 degrees.
• First, cut chicken breast into 6 evenly sized pieces. Pound to about ½ inch thick pieces.
• Mix together milk and eggs in one bowl and put flour in another bowl.
• Dip the chicken in the wet mixture and then in the flour. Set aside until fryer is ready.
• In the meantime, start the bacon in a skillet and cook until crispy and slice the red onion. Also heat the BBQ sauce to warm in a pot on the stove.
• Deep fry the chicken for 4-7 minutes or until cooked thoroughly Set aside.
• Toast the hamburger buns in a skillet until lightly toasted. Set aside.
• Take the cooked chicken and toss it in the BBQ sauce and then assembly the sandwiches.
• Starting on the bottom bun, place the chicken, cheese, bacon crossed, onions, then pickles. Serve right away.

CHICKEN BACON SUB SANDWICHES (OAMC)

Steps:

• Place French loaf on large sheet of aluminum foil. Spread garlic butter on bottom half of bread. Spread shredded chicken across garlic butter. Sprinkle with bacon. Layer cheese over top.
• Place top half of bread over cheese. Wrap in foil.
• If serving right away, bake in 350 oven for about 25 minutes.
• If preparing to serve later, freeze. On serving day, bake for 50-70 minutes if frozen. If thawed, bake for 25-30 minutes.

SLOW COOKER CHICKEN BACON RANCH SANDWICHES

Steps:

• Lightly spray your slow cooker with non stick cooking spray. Place your chicken in the slow cooker.
• In a medium sized bowl combine the cream cheese, bacon cream cheese, ranch dressing mix, and cooked bacon pieces,and spread over the chicken in the slow cooker.
• Cook on low for about 6 to 8 hours or on high for about 4 hours. Watch closely so they don't overcook.
• Shred the chicken with 2 forks and stir together well in the slow cooker so chicken is coated well.
• Serve chicken on rolls and top with shredded cheese. Stick under the broiler just until cheese is melted. Watch closely-only takes about 45 seconds.

BACON JACK CHICKEN SANDWICHES

Steps:

• Preheat a grill for medium heat.
• While the grill preheats, place the bacon in a large skillet over medium-high heat.
• Cook until browned on both sides. Remove from the pan, and drain on paper towels.
• Rub the poultry seasoning onto the chicken pieces, and place them on the grill.
• Cook for about 6 minutes per side, or until no longer pink in the center.
• Top each piece of chicken with 2 slices of bacon and 1 slice of pepper jack cheese.
• Grill for 2 to 3 more minutes to melt the cheese.
• Place each piece of chicken on a bun, and top with lettuce, tomato, onion and pickle slices before serving with your favorite condiments.

BACON & SWISS CHICKEN SANDWICHES

Steps:

• In a small bowl, mix mayonnaise, mustard and honey. Pound chicken with a meat mallet to 1/2-in. thickness. Sprinkle chicken with steak seasoning. Grill chicken, covered, over medium heat or broil 4 in. from heat until a thermometer reads 165°, 4-6 minutes on each side Top with cheese during the last 1 minute of cooking., Grill buns over medium heat, cut side down, until toasted, 30-60 seconds. Serve chicken on buns with bacon, mayonnaise mixture and, if desired, lettuce and tomato.

CHICKEN, AVOCADO, AND BACON SANDWICH

Steps:

• In a small skillet, cook bacon over medium until crisp, 10 minutes. With tongs, transfer bacon to paper towels to drain. Add chicken to skillet and stir to coat with drippings. Season with salt and pepper. In a small bowl, mix together mayonnaise and garlic; season with salt and pepper. Spread mayonnaise on bread and layer with bacon, chicken, avocado, and lettuce. Top with the other slice of bread.

BACON JACK CHICKEN SANDWICH

Steps:

• Preheat a grill for medium heat.
• While the grill preheats, place the bacon in a large skillet over medium-high heat. Cook until browned on both sides. Remove from the pan, and drain on paper towels.
• Rub the poultry seasoning onto the chicken pieces, and place them on the grill. Cook for about 6 minutes per side, or until no longer pink in the center. Top each piece of chicken with 2 slices of bacon and 1 slice of pepperjack cheese. Grill for 2 to 3 more minutes to melt the cheese.
• Place each piece of chicken on a bun, and top with lettuce, tomato, onion and pickle slices before serving with your favorite condiments.