Chicken Bacon Cheddar Sandwiches

Share this post

This is my last post chronicling my Flavor Journey with Sargento Cheese. I have loved every minute of working with Sargento and learning about new trends and flavors. My last post in the series is about street food. When I think of American street food, I think of hot dogs, hamburgers, and pizza. Things that are portable, eaten on the go, and usually involve melted cheese. Even at home, my street food needs to be portable and covered in cheese. We are a busy family and spend a lot of time running around. I make these chicken sandwiches all the time and everyone loves them, which in this house, is no easy feat.

I make a simple marinade for the chicken and grill them off. I bake some bacon in the oven. I lay the chicken out on a baking sheet, add a few strips of bacon, and cover it with cheese. Stick it under the broiler, and toast some buns. Wrap everything in foil, put them in thermal bag to keep them warm, and off you go with dinner ready when you need it. Usually I only like things really hot, but these sandwiches are really good room temperature too.

1/2 cup honey
1/2 cup Dijon mustard
Juice from one lemon
1 teaspoon smoked paprika
1/2 teaspoon salt
1/2 teaspoon pepper
8 thin cut chicken breasts
8 slices thick cut bacon
1 cup Sargento Extra Sharp Traditional Cut Shredded Cheddar Cheese
8 potato buns
Romaine lettuce
Red onion, thinly sliced

Lay the bacon out on a sheet pan. (Make sure it has sides!)

Bake for 15 to 20 minutes in a 375 degree oven.

In a small bowl, whisk together honey, Dijon, lemon juice, paprika, salt, and pepper.

Add the chicken to a plastic bag. Pour the marinade over the chicken for a few hours. Grill the chicken on an indoor grill over medium-high heat for 3 to 4 minutes per side. You could also do this in a skillet or outside on the grill.

Toast the buns. Add a slice of bacon to each chicken breast.

Top with cheddar cheese.

Broil until the cheese is melted.

You can wrap these up in foil and keep them warm. I send them to school with the kids, and this is their favorite lunch.

You can keep them warm in a 300 degree oven if you want to serve them to a crowd.

Add lettuce and red onion if you like. This recipe is inspired by The Pioneer Woman.