This Sweet and Spicy Bacon Chicken Sandwich is in my top ten of favorite sandwiches! Grilled chicken is layered with salty bacon and a sweet, spicy jelly for the ultimate bite.
This lands in my top ten favorite sandwiches. I’ll be honest, it’s TOP THREE. As far as rankings go, this is my mom’s ALL. TIME. FAVORITE. So that’s something.
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The best bacon sandwich recipe
I mean, you put bacon on any sandwich and it knocks it up a few ranks. It’s delicious. The combo of chicken and bacon is pretty darn delicious. I mean, I have a hit recipe of Bacon Wrapped Chicken Drumsticks!
For this crispy grilled meal, a slightly spicy and sweet pepper jelly is the secret to an ultimate chicken sandwich. Well…and the bacon!
I make this chicken and bacon sandwich year round. It’s easy to BBQ chicken on the grill in the summer, and in the colder months, my panini press or indoor grill works wonders.
How to make a bacon sandwich with chicken:
Pounding the chicken thin before grilling makes it the perfect thickness for stacking…with bacon. No slicing and mess required.
Make sure you assemble these quickly, as cooked bacon laying around doesn’t last long. (wink) I’ll eat the entire plate if it’s left out too long.
Toast some sourdough or country white bread, on the grill or in the toaster. Slather it with a bit of mayo and layer on chicken, bacon and pepper jelly.
Havarti cheese gets just a bit melty as it rests on the hot chicken. So divine in this chicken sandwich.
The arugula is super important! It adds a peppery bite and fresh green flavor. I love it on this sandwich, and you could use other greens and lettuce if you’d like.
Just these few ingredients spruce up a chicken breast sandwich, making it a meal worthy of your toughest critics. Listen, it’s mom approved! That should be enough!
Check out more of my bacon recipes, including a granola with bacon! It will blow your socks off.
- Sweet and Savory Bacon Granola for snacking or hot cereal.
- For breakfast or brunch, a Savory Bacon Strata
- Get 101 Ways to Eat Bacon
- Entertain with a Caramelized Onion and Bacon Dip
- 4 boneless chicken breast halves cut in half horizontally
- Garlic salt and ground black pepper
- 4 slices Havarti cheese
- 8 slices country white bread toasted
- 4 tbsp mayonnaise
- 4 tbsp pepper jelly
- 8 slices cooked bacon
- 2 cups baby arugula
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Heat grill, or grill pan to medium high. Pound chicken to create thin cutlets about ¼ inch thick. Season with garlic salt and pepper and grill until cooked through, 4 to 6 min. Place one cheese slice on top of each cutlet to melt.
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To make each sandwich, spread one piece of toast with mayonnaise and one piece with a generous layer of pepper jelly. Fill with chicken, bacon and arugula.
Chicken may be grilled on a grill, grill press or grill pan.
Recipe by Tara Bench, original published in Ladies’ Home Journal, Sept/12. Photo credit Peden + Munk. Food Stylist Paul Grimes
Some of my newest Main Dish Recipes for you to try:
- Real Cashew Chicken Recipe
- Thai Turkey Lettuce Wraps
- Healthy Chicken Taco Lettuce Wraps with Black Beans and Veggies
- The Best Holiday Appetizer – Christmas Tree Lettuce Wraps
- Chicken Spinach Casserole with Mushrooms and Phyllo
Recipe by Tara Teaspoon
I’ve been in the food publishing business for over 20 years, creating recipes and food styling for magazines, books, television and advertising. Find out more about me!
mary says
July 19, 2018 at 6:33 pmAnother of my favorite Tara Teaspoon recipes. Love this sandwich!