BBQ Chicken Sandwich | Recipe
A Barbecue 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 bit further.
When I was creating this recipe, I had TAK's Blender Barbeque 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.
This sandwich is so stink'n glorious, I can barely stand it. And for a man who could give or take sauce, my husband sure did devour this little devil pretty quickly. It starts with bacon. Sold, already? Just in case, I'll keep going: After the bacon strips are fried up all crispy and brown, we throw some chicken in pan, let it sear and throw in some onions. 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 and enjoy.
Ingredients:
2 pounds boneless, skinless chicken cutlets (a.k.a. thinly sliced chicken breasts)
1 1/2 tablespoon + 1 tablespoon canola oil, separated
1 tablespoon TAK House Seasoning
12 slices thick-cut bacon, halved
1 yellow onion, halved and cut into 1/4" slices
6 hamburger or kaiser buns, warmed
2 tablespoons mayonnaise, if desired
3/4 cup freshly grated Colby Jack cheese
1/3 cup TAK's Blender Barbecue Sauce (or your favorite store-bought barbecue sauce)
Method:
On a large work surface, pat chicken dry with a paper towel. Drizzle with 1 1/2 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.
Add 1 tablespoon of canola oil to the bacon grease. Place cutlets in the pan 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" stips, cutting against the grain. Spread a thin layer of mayonnaise across the bottom of each bun. 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.
Serves 6.
Would pair well with:
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