Grilled Chicken, Bacon and Ranch Sandwiches

I took advantage of some of the really nice weather we had this weekend and my TeFal ActiGrill to make us some really tasty grilled chicken sandwiches.   Summer food.   Bring it on!



You can pay a fortune for a chicken sandwich in those fast food places these days, and they all taste the same when it comes right down to it.  These are a bit healthier I like to think and  a hundred times more delicious!



They are also quite economical because with only two chicken breasts, you can make four sandwiches.  The chicken marinates for an hour or so in a delicious honey mustard marinade, composed of two different mustards, honey and lemon juice.   There is also bacon on them . . .



Not just any bacon however . . . candied pepper bacon that you make yourself.  So easy to do and seriously scrummy as well.    The chicken is grilled, brushed with barbecue sauce or not as you wish, and then they are put together, chicken, bacon . . . and a nice slice of cheese on top, which melts down over the hot bacon and chicken . . .

 

Serves on a toasted bun with some shredded lettuce and a mayo ranch sauce, these went down a real treat with the Toddster . . . and I confess I was also licking my chops.  Who needs to go out to get a good Chicken sandwich . . .  when you can get a tastier one at home???  Not us, that's for sure!    This is great summer time food.  I cooked mine indoors on the electric grill, but you could just as easily do them outdoors on the barbecue.   This is sure to be a real winner!



*Grilled Chicken, Bacon and Ranch Sandwiches*

Serves 4

Printable Recipe

These are easy and quite, quite delicious. Perfect for an al fresco supper on the patio.  Plan ahead as the chicken needs to marinate for several hours.

2 large single chicken breasts, skinless and boneless

4 dessert spoons of runny honey (1/2 cup)

2 dessert spoons of Dijon mustard (1/4 cup)

2 dessert spoons of grainy mustard (1/4 cup)

salt and black pepper to taste

1/2 tsp hot pepper sauce, or as desired

the juice and zest of 1/2 large lemon

8 slices of streaky bacon, cut in half crosswise

2 TBS brown sugar

coarse black pepper

4 slices of sharp cheddar cheese
(I used the dyed one this time for colour)

barbecue sauce as desired

4 split and toasted buns

2 TBS ranch dressing

2 TBS mayonnaise

shredded lettuce

Using a very sharp knife, cut the chicken breasts horizontally through the middle.  You will end up with 4 chicken escallops.  Pound them lightly  into a uniform size.   Whisk the honey, both mustards, salt, pepper, hot pepper sauce and lemon juice and zest together in a bowl.  Add the chicken and swirl it around so that they are all coated.  Cover and refrigerate for at least an hour, but no longer than 2 hours.

About 15 minutes before cooking, preheat the oven to 200*C/400*F/ gas mark 6.  Line a baking sheet with foil.  Place the bacon on top of the foil.  Sprinkle evenly  with brown sugar and sprinkle with the coarse black pepper.  Roast in the heated oven for  about 10 minutes, keeping an eye on it, until golden brown

and slightly crisped.  Don't take your eye off it or it will burn.  (You may not need the whole 10 minutes)   Remove to a paper kitchen towel lined plate and keep warm.

Heat the grill.   Remove the chicken from the marinade, discarding any marinade in the bowl.   Grill over medium high heat for 3 to 4 minutes per side, brushing with barbecue sauce as desired.  During the last few minutes of grilling, place some bacon on top of each piece of chicken and top with a slice of cheese.   

Allow the cheese to melt.  

Mix the ranch dressing and mayonnaise together. Take your toasted buns and spread the bottoms of each with some of this mixture.  Top with some shredded lettuce and one piece of chicken.  Replace the tops and serve immediately.