Perfect for lunch or an easy dinner, these crowd-pleasing Chicken-Bacon-Cheddar Sandwiches never disappoint.
When I think of American street food, I think of hot dogs, hamburgers, and pizza. Street food is all about portability, eating on the go, and often involves melted cheese. Even at home, my “street food” needs to be portable and covered in cheese.
We’re a busy family and spend a lot of time running around. That’s why I make these chicken-bacon-cheddar sandwiches all the time. Plus, everyone loves them, which in this house is no easy feat.
I make a simple honey-Dijon marinade for the chicken and grill them, usually indoors. I also bake some bacon, because most sandwiches aren’t complete without a slice or two. Then, I lay the chicken out on a baking sheet, add the bacon, and cover it with shredded cheese. Finally, I stick it under the broiler and toast the buns.
Wrap the sandwiches in foil or put them in a thermal bag to go. Either way, you’ll have lunch or dinner ready when you need it!
Why marinating matters
Chicken breast is a bland protein that tastes best when you dress it up with a marinade. My honey-Dijon marinade does wonders here, helping the chicken caramelize and brown on the grill. And since I don’t own a smoker, I also add smoked paprika for depth. The lemon goes a long way by helping tenderize the meat and also adding a bright acidity. Simple ingredients. Delicious results!
Sidenote: since we’re cutting the breasts pretty thin, a quick 30-minute soak adds more flavor than you’d think. Still, if you have at least two hours, I definitely recommend a longer marinating time.
How do I store leftovers?
Remove the chicken and bacon from the sandwich, then refrigerate them in an airtight container for up to 3 days. Reheat in a 300°F oven or in a skillet over medium-low heat until warmed through.
If you’d prefer to keep the sandwiches assembled, wrap each one tightly in foil and refrigerate for up to 2 days. Reheat the wrapped sandwiches in a 300°F oven until warmed through. Then, add fresh lettuce and onion.
Serving suggestions
Serve these sandwiches with classics like Homemade Potato Chips. Although Sweet Potato Chips In Air Fryer are delicious, too, and French Fries are always a good idea. However, sometimes I prefer something more wholesome, like a Lentil-Kale Soup and maybe a basic Green Salad.
Chicken-Bacon-Cheddar Sandwiches
Ingredients
For The Marinated Chicken:
- 1/2 cup honey
- 1/2 cup Dijon mustard
- Juice from 1 lemon
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 8 thin-cut chicken breasts
For The Sandwiches:
- 8 slices thick-cut bacon
- 1 cup sharp cheddar cheese shredded
- 8 potato buns split
- Romaine lettuce leaves for serving
- Red onion thinly sliced, for serving
Instructions
To Make The Marinated Chicken:
- In a small bowl, whisk together honey, Dijon, lemon juice, paprika, salt, and pepper until smooth.
- Add the chicken to a large resealable plastic bag. Pour the marinade over the chicken, coating each piece evenly. Refrigerate for at least two hours, or up to overnight.
- When ready to cook, heat an indoor grill pan or large skillet over medium-high heat (or preheat your outdoor grill).
- Remove the chicken from the marinade. Let any excess drip off.
- Grill the chicken for 3 to 4 minutes per side or until cooked through and the juice runs clear. Transfer the cooked chicken to a baking sheet.
Assemble The Sandwiches:
- Preheat your oven to 375°F.
- Lay the bacon out in a single layer on a rimmed sheet pan covered with foil.
- Bake the bacon for 15 to 20 minutes, or until crisp. Transfer the bacon to a plate lined with a paper towel and set aside.
- Turn your oven to broil and line a baking sheet with foil.
- Place the chicken on the baking sheet and top each piece with a slice of bacon.
- Top with shredded cheddar cheese.
- Place the baking sheet under the broiler for 1 to 3 minutes. Broil until the cheese is melted and bubbly.
- Split the potato buns and lightly toast them. Keep an eye on them—they burn easily. Remove the buns from the oven and assemble the sandwiches, adding the romaine lettuce and sliced red onion.
- To keep the sandwiches warm, wrap each one in foil. Hold them in a 300°F oven until you're ready to serve.
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