This chicken and bacon sandwich is anything but boring. A juicy marinated chicken cutlet is topped with crispy bacon, fresh lettuce and tomato, and a garlicky mustard aioli. Make this crave-worthy sandwich on your Blackstone griddle (or any griddle) for an easy weeknight meal at home or on your next camping trip.
I love sandwiches in almost any form, as long as they are interesting and packed with flavor. For a quick lunch at home or at camp I make English muffin grilled cheese sandwiches or turkey ciabatta sandwiches, which are also perfect for tucking into a picnic basket or taking on a hike.
But when we've got a little time and want a satisfying meal that can double as lunch or dinner, this Blackstone chicken sandwich recipe is my go-to. The garlic mustard mayo doubles as a marinade, resulting in juicy, tender chicken. Topped with crispy indulgent bacon and your favorite fixings, it's an incredibly satisfying handheld meal.
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Why This Recipe is Great for Camping
- You can prep the marinade and/or get the chicken marinating before heading out on your trip.
- These bacon and chicken sandwiches are an easy Blackstone chicken dinner that cooks up quickly and can be made on your griddle or cast iron skillet.
Ingredients and Substitutions
- Mayo--This is an excellent marinade and tenderizer for chicken, and doubles as a classic sandwich topping. You can use regular or reduced-fat mayo for this recipe.
- Mustard--I like the bite of whole grain mustard here, but feel free to use Dijon, if you prefer.
- Chicken cutlets--These are thin pieces of chicken which are available at most supermarkets. You can also slice boneless skinless chicken breast halves in half horizontally to create two thin pieces.
- Bacon--I use applewood smoked bacon for this recipe as I think that flavor works well here. You can use a different type, if you prefer, but I do recommend using a thicker cut bacon so that it will cook in about the same time as the chicken and will be less likely to stick to your griddle.
- Buns--I love brioche burger buns for their rich flavor, and they hold up really well here, but any type of burger bun or sturdy bread, such as sourdough, will work here.
How to Make a Chicken Cutlet Sandwich
- Mix the mayo, mustard, and garlic powder together. Season with salt and pepper.
- Place the chicken cutlets in a resealable bag and add ⅓ cup of the mayo mixture. Marinate for at least 2 hours and up to 24 hours.
- Cook the bacon on one side of a large griddle until crispy.
- Cook the chicken cutlets on the other side of the griddle until cooked through. Assemble the sandwiches on buns with the remaining mayo mixture, chicken, bacon, lettuce, and tomato.
FAQs
Yes. Cook the bacon in the skillet until crispy, then wipe out the skillet, leaving a thin layer of fat. Cook the chicken in the greased skillet and assemble the sandwich as directed in the recipe.
You can marinate the chicken for up to 24 hours. I don't recommend letting it go any longer than that as the chicken can become mushy.
Tips and Troubleshooting
- To get ahead, mix up your marinade and sauce before heading out on your camping trip. If you'll be cooking the chicken on the first day of your trip, go ahead and get it marinating before you leave.
- This chicken bacon sandwich recipe is suitable for dairy-free diets.
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Recipe
Chicken and Bacon Sandwich
Equipment
- Blackstone griddle or similar
Ingredients
- ½ cup mayonnaise
- ¼ cup whole grain mustard
- ¼ teaspoon garlic powder
- 4 chicken cutlets
- 4 slices applewood smoked thick-cut bacon
- Sliced tomato for serving
- Shredded iceberg lettuce for serving
Instructions
- Mix the mayonnaise, mustard, and garlic powder together in a medium bowl.
- Place the chicken cutlets in a resealable plastic bag and add ⅓ cup of the mayo mixture. Massage gently to evenly coat the chicken with the mayo. Refrigerate for at least 2 hours and up to 24 hours. Cover and refrigerate the remaining mayo mixture.
- Heat a large griddle over medium-low heat.
- Arrange the bacon slices on one side of the griddle in a single layer and cook, turning occasionally until crispy, 12 to 15 minutes.
- While the bacon is cooking, place the chicken on the other side of the griddle and cook, flipping once, until it reaches an internal temperature of 165°F (74°C), 10 to 12 minutes.
- To assemble the sandwiches, spread each side of the bun with some of the remaining mayo and mustard aioli. Top with a piece of chicken, a slice of crispy bacon, lettuce, and tomato. Serve immediately.
Notes
- Get ahead--Mix up your marinade and sauce before heading out on your camping trip. If you'll be cooking the chicken on the first day of your trip, go ahead and get it marinating before you leave.
- Dietary--This recipe is suitable for dairy-free diets.
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