Texas-Sized BBQ Chicken and Cheddar Sandwiches
By America's Test KitchenPublished on November 7, 2011
Time
30 minutes
Yield
Serves 4
Ingredients
4 slices bacon, halved crosswise4 boneless, skinless chicken breasts (about 1 ½ pounds)Salt and pepper 1 cup barbecue sauce 1 minced chipotle chile in adobo ¼ cup water 4 deli-style onion rolls, split in half1 ½ cups shredded cheddar cheese
Instructions
- Adjust oven rack to upper-middle position and heat oven to 400 degrees. Fry bacon in large nonstick skillet over medium-high heat until crisp, about 4 minutes. Transfer to large plate lined with paper towels and pour off all but 1 tablespoon fat.
- Pat chicken dry with paper towels and season with salt and pepper. Cook chicken in bacon fat until browned on one side, about 4 minutes. Flip chicken and add barbecue sauce, chipotle, and water. Cover, reduce heat to medium, and simmer until chicken is cooked through and sauce is slightly thickened, about 8 minutes. Remove chicken from skillet and slice crosswise into 1/4-inch pieces.
- Arrange rolls cut side up on baking sheet. Divide chicken among bottom halves of rolls and top with sauce, cheese, and bacon. Bake open-faced sandwiches in oven until cheese melts and rolls are golden brown, about 4 minutes. Top each sandwich with toasted roll top. Serve.
Time
30 minutesYield
Serves 4Ingredients
4 slices bacon, halved crosswise
4 boneless, skinless chicken breasts (about 1 ½ pounds)
Salt and pepper
1 cup barbecue sauce
1 minced chipotle chile in adobo
¼ cup water
4 deli-style onion rolls, split in half
1 ½ cups shredded cheddar cheese
Ingredients
4 slices bacon, halved crosswise
4 boneless, skinless chicken breasts (about 1 ½ pounds)
Salt and pepper
1 cup barbecue sauce
1 minced chipotle chile in adobo
¼ cup water
4 deli-style onion rolls, split in half
1 ½ cups shredded cheddar cheese
Ingredients
4 slices bacon, halved crosswise
4 boneless, skinless chicken breasts (about 1 ½ pounds)
Salt and pepper
1 cup barbecue sauce
1 minced chipotle chile in adobo
¼ cup water
4 deli-style onion rolls, split in half
1 ½ cups shredded cheddar cheese
Why This Recipe Works
This Texas-Sized BBQ Chicken and Cheddar Sandwich recipe does nothing by halves: bacon, cheddar, chicken, chili and barbeque sauce ensure that these hot, toasty oven-baked sandwiches also pack Texas-sized flavor. The only thing they’re short on is time: the Texas-Sized BBQ Chicken and Cheddar Sandwiches recipe is ready in just 30 minutes.
Instructions
- Adjust oven rack to upper-middle position and heat oven to 400 degrees. Fry bacon in large nonstick skillet over medium-high heat until crisp, about 4 minutes. Transfer to large plate lined with paper towels and pour off all but 1 tablespoon fat.
- Pat chicken dry with paper towels and season with salt and pepper. Cook chicken in bacon fat until browned on one side, about 4 minutes. Flip chicken and add barbecue sauce, chipotle, and water. Cover, reduce heat to medium, and simmer until chicken is cooked through and sauce is slightly thickened, about 8 minutes. Remove chicken from skillet and slice crosswise into 1/4-inch pieces.
- Arrange rolls cut side up on baking sheet. Divide chicken among bottom halves of rolls and top with sauce, cheese, and bacon. Bake open-faced sandwiches in oven until cheese melts and rolls are golden brown, about 4 minutes. Top each sandwich with toasted roll top. Serve.
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