Chicken and Bacon Pan Fried Sandwich
Elevate your sandwich game with this irresistible Chicken and Bacon Pan-Fried Sandwich! Perfectly seasoned chicken breast pairs beautifully with crispy bacon, melty cheddar cheese, and fresh lettuce and tomato, all layered between golden, buttery slices of sourdough or brioche. This hearty, pan-fried creation achieves the ultimate balance of smoky, savory, and fresh flavors, while the melted cheese and crispy bread deliver a satisfying crunch in every bite. Ready in just 30 minutes, this indulgent yet easy-to-make recipe is perfect for lunch, dinner, or even a gourmet comfort food fix. Serve it warm with your favorite side, and watch it disappear from the plate!
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Recipe Information
Ingredients
- 1 piece (about 6 oz) Chicken breast
- 4 slices Bacon
- 4 slices Bread (thick slices, such as sourdough or brioche)
- 4 slices Cheddar cheese
- 2 tablespoons Unsalted butter
- 2 tablespoons Mayonnaise
- 2 leaves Lettuce
- 1 small (sliced) Tomato
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Olive oil
Instructions
Place the chicken breast on a cutting board and season both sides with salt and black pepper.
In a skillet, heat the olive oil over medium heat. Cook the chicken breast for 4-5 minutes on each side or until fully cooked and the internal temperature reaches 165°F (75°C). Remove from the skillet and let it rest for 5 minutes before slicing thinly.
In the same skillet, cook the bacon slices over medium heat until crispy, about 4-5 minutes. Remove and drain on paper towels.
Spread butter evenly on one side of each bread slice.
On the unbuttered side of two slices, spread mayonnaise, then layer with lettuce, tomato slices, cooked chicken, bacon, and cheddar cheese. Top with the remaining bread slices (buttered side facing out).
Heat a clean skillet or griddle over medium heat. Place the sandwiches in the skillet and cook for 2-3 minutes on each side, pressing gently with a spatula, until the bread is golden brown and the cheese is melted.
Remove the sandwiches from the skillet, let cool slightly, then cut in half and serve warm.
Nutrition Facts
Calories |
1984 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.5 g | 146% | |
| Saturated Fat | 41.5 g | 208% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 5021 mg | 218% | |
| Total Carbohydrate | 139.5 g | 51% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 19.6 g | ||
| Protein | 99.8 g | 200% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 648 mg | 50% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 1307 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
