Texas BBQ Chicken and Cheddar Sandwich Recipe

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These Texas BBQ Chicken and Cheddar Sandwiches are a little on the spicy side; but really good. The combination of the BBQ sauce, bacon, and chipotle chili in adobo sauce along with the toasted onion buns create a delicious combination of flavors.

The other thing I like about this recipe is that it is simple and quick. You can have these Texas BBQ Chicken and Cheddar Sandwiches on the table in less than an hour.

Texas BBQ Chicken and Cheddar Sandwich Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Mexican
Serves: 4
Ingredients
  • 4 boneless skinless chicken breasts (about 1.5 pounds)
  • 4 slices of bacon (cut in half crosswise)
  • 1 cup BBQ sauce (I used Open Pit)
  • 1 chipotle chili in adobo sauce (minced)
  • 1¼ cup water
  • Salt and pepper
  • 1 ½ cups shredded cheddar cheese
  • 4 deli-style onion rolls or buns
Instructions
  1. Preheat oven to 400F with rack in middle upper position.
  2. In a large skillet over medium high heat cook bacon until crispy; place bacon on paper towels to drain, and set aside.
  3. Drain bacon fat from the skillet leaving 1 tablespoon behind to cook the chicken. Pat chicken dry and salt and pepper each breast on both sides. Cook chicken until browned on one side, turn chicken, and then add the water, BBQ sauce, and minced chipotle chili in adobo sauce. Bring mixture to a boil, reduce heat to high simmer, cover and cook until chicken reaches an internal temperature of 165F. (While chicken is cooking toast top half of buns in the oven – set aside.
  4. Remove chicken from the skillet and set aside. Continue cooking the sauce uncovered until lightly thickened.
  5. Once chicken is cooled enough to handle cut chicken crosswise into ½ inch slices. Place the bottom half of the buns on a baking sheet and divide the sliced chicken on top of them. Spoon the sauce over the top of the chicken, followed by the cheese, and then 2 pieces of bacon.
  6. Bake until cheese is melted and buns are browned, top with toasted tops and serve hot.

Adapted from Cooks Country

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by Charlotte Jones at Mode


 

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