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Chicken Bacon Sandwiches

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Ingredients

6 ciabatta rolls, cut in half
6 tablespoons mayonnaise
5 tablespoons Miracle Whip salad dressing
3 tablespoons Dijon mustard
1-1/2 cups grated Monterey Jack cheese
2-1/2 cups cooked, cubed chicken breast
6 slices bacon, crispy cooked and crumbled

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Chicken Bacon Sandwiches

  • Serves 4
  • Easy

About This Recipe

Hot sandwiches are a great idea for a quick dinner. Whenever you heat up a sandwich, it automatically elevates the food to a real meal. And whenever you heat a sandwich, make sure that you have lots of cheese for great flavor and texture.

I am very particular about my bread (just ask my husband)! I will not eat white bread, any soft or squishy bread, or any roll that squashes down into a thin layer that falls apart. For sandwiches, I prefer ciabatta rolls or any sturdy, crusty roll that has some body. The roll has to stand up to the filling and complement it.

You can change this filling any way you’d like. If you don’t like mustard, leave it out. If you prefer a different kind of cheese, use that. You can make this recipe with ham, with turkey, or even with flaked salmon or small shrimp.

If you are going to use chicken, you can use any leftover chicken – even thighs or drumsticks. When I am making something like this sandwich, I prefer to use rotisserie chicken from the supermarket. The meat is so tender and flavorful and it’s perfect (and safe) every time.

And make sure that you use both Miracle Whip and mayonnaise. The Miracle Whip does add something to these sandwiches that mayonnaise just can’t duplicate. You’ll see the difference it makes.

Enjoy every bite.

Steps

1
Done

Preheat the oven to 375°F. Make sure you have some heavy duty foil on hand.

2
Done

In a large bowl, combine the mayonnaise, Miracle Whip, mustard, and the cheese. Mix well until combined.

3
Done

Add the chicken and bacon to the mayonnaise mixture and set aside.

4
Done

Remove some of the soft interior from the rolls to make room for the filling. Leave about 1/2" of the bread intact so the filing doesn't leak as the sandwiches are heated. Save the part you remove to make bread crumbs for later use.

5
Done

Now fill the rolls with the chicken filling. Wrap each sandwich in heavy duty foil and place them on a cookie sheet.

6
Done

Bake the sandwiches for 15 minutes, then carefully open up each little package. Return to the oven for another 5 to 7 minutes so the bread gets crisp. Serve immediately.

Linda

Linda Larsen has a B.A. in Biology from St. Olaf College, and a B.S. in Food Science and Nutrition with High Distinction from the University of Minnesota. She has worked for the Pillsbury Company on the Bake-Off and in their test kitchens since 1988. Linda has written 37 cookbooks (and Medical Ethics for Dummies) since 2005.

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