A BBQ chicken sandwich recipe featuring pan-seared chicken, bacon, onions, melty Colby Jack cheese and barbecue sauce. A fast and easy quick-fix dinner idea.
Honestly, this sandwich is probably perfectly capable of speaking for itself, and doesn’t really require that much help on my behalf, cause I mean…come on…just look at it. I drool.
But, just in case you’d like a little background on it’s origin, I’ll proceed a just a bit further. When I was creating this recipe, I had my easy homemade BBQ sauce on the brain (and in the fridge). I make up a quick batch every time we throw a little backyard barbecue shin-dig, which is actually pretty often, as my husband is one serious barbecue aficionado.
The truth is, he’s sort of a purist when it comes to smoked meat. He likes it plain jane, sliced with nothing on top of it. I, on the other hand, will take any excuse to smother things in sauce. Sorry husband. I love you, but I kind of love sauce more. And, bacon. Really love bacon, too.
And, for a man who could give or take sauce, my husband sure did devour this little devil pretty quickly. Cause as I mentioned before, there’s bacon. And, as if you weren’t sold, already, I’ll keep going.
This sandwich is basically flavor, on flavor…on flavor. It begins with thick-cut, pan-seared bacon. Once those little crispies come out, the chicken goes in. Chicken cutlets to be more precise. Chicken cutlets are thinly sliced chicken breasts, and can typically easily be found with the rest of the chicken in the poultry section of the grocery store. Cutlets are perfect for this recipe as they cook up quickly, and are the perfect thickness for a sandwich.
The cutlets quickly cook, come out of the pan, and the onions go in. The onions not only take on the leftover savory goodness left behind from the bacon but now have the added bonus of taking on all those beautiful, browned bits of chicken as well.
Set it all atop a soft, pillowy bun, top it with melty cheese and a drizzle of barbecue sauce and that’s all she wrote…or all she needed to write? Either way, yum. Please, enjoy.
A BBQ chicken sandwich recipe featuring pan-seared chicken, bacon, onions, melty Colby Jack cheese and barbecue sauce.
- 2 pounds boneless skinless chicken cutlets (thinly sliced chicken breasts)
- 2 tablespoons canola oil, separated
- 1 tablespoon TAK House Seasoning or your favorite spice blend
- 12 slices thick-cut bacon halved
- 1 red or yellow onion halved and cut into 1/4" slices
- 6 hamburger or kaiser buns warmed
- 3/4 cup freshly grated Colby Jack cheese
- 1/3 cup TAK's Blender Barbecue Sauce or your favorite store-bought barbecue sauce
On a large work surface, pat chicken dry with a paper towel. Drizzle with 1 tablespoon of canola oil, sprinkle with TAK Seasoning and rub in on all sides to adhere. Set aside until ready to use.
Have ready a large plate lined with paper towels. In a large saute pan, fry bacon over medium-high heat for 5 minutes. Flip and fry for 3 minutes more, or until deeply browned and crisp. Transfer to plate and set aside to cool.
Turn off the heat and spoon out the majority of the bacon grease, leaving behind only enough to coat the bottom of the pan. Wipe away any drippings from the pan, and return to medium-high heat.
Add 1 tablespoon of canola oil to the pan. Add the cutlets and sear for 5 minutes. Do not jostle, and take care not to overcrowd the pan, cooking cutlets in batches if necessary. Turn over and cook for 3-4 minutes more, or until cooked through. Set aside to rest for 5-10 minutes.
Reduce the heat to medium and the onion to the pan. Saute for 5-7 minutes, stirring often. Set aside until ready to use.
Slice chicken in 1/2" strips, cutting against the grain. Divide the chicken amongst the buns, add bacon, a healthy pinch of Colby Jack cheese, onions and top with a generous spoonful of barbecue sauce. Serve and enjoy.