bacon-provolone chicken sandwich

What can I say? This is delicious!

Bacon-Provolone Chicken Sandwich

I made the buns with my regular bread recipe. The original sandwich recipe called for seasoning the chicken with poultry seasoning, which I did not do. It just didn’t sound good to me. I seasoned the chicken with salt and pepper.

Bacon-Provolone Chicken Sandwich Click the link for the original recipe.
Serves six.

2 large boneless skinless chicken breast halves (or six small)
salt and pepper to taste
1 tablespoon Olive Oil or Canola Oil [I actually used peanut oil.]
6 rolls, split [I used three, as I was serving three people.]
6 strips cooked bacon, cut in half before cooking [I used three.]
6 slices provolone cheese [I used three.]
lettuce [I used a spring mix, but Romaine would be good, too.]
sliced onion, optional [I omitted this.]

Cut the chicken breasts in half [the ones from Butcher’s Block are huge], then cut the larger end piece horizontally. Two large breasts will make enough for six sandwiches. We used three pieces for supper and had three leftover for lunches. If the chicken is thick, you can place it between plastic wrap and pound it flatter, so it cooks more evenly.

Cook the bacon in a large skillet till crispy. Set aside. Drain the extra grease off, then add a bit of olive oil to the skillet. Of course, you can just fry the chicken in the bacon grease if you like, but I prefer the healthier oil with just a hint of the bacon flavor left in the pan. If you’re going for A LOT healthier, you can leave the bacon out altogether. 🙂

Fry the chicken on both sides until done, seasoning to taste with salt and pepper. Don’t overcook it or it will dry, but be sure it is cooked thoroughly. I used my instant read thermometer to check the internal temperature. Perfect! says “Chicken should be cooked to a temperature of 165 degrees F. The meat will continue to cook after it’s removed from the heat; the internal temperature will rise about 5-10 degrees in the first few minutes it’s off the heat.”

Set the roll halves (cut side up) on a baking sheet lined with parchment paper. On the bottoms of the rolls, layer two bacon halves, chicken and cheese. Broil them and the roll tops (cut side up) 4-6 in. from the heat for 1-2 minutes or until cheese is melted. [You could do this in a toaster oven, if you have one.]

Top with lettuce (and onion, if desired). Spread mayonnaise on cut side of roll tops; replace tops, and serve.

We had oven fried potato wedges and seedless red grapes with our supper. Everyone thought the sandwiches were delicious, and the potato wedges (which we’ve had before) were greeted with enthusiasm! 🙂


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