For a hearty dinner that comes to the table quickly and fills your kitchen with mouthwatering aromas, this Chicken, Bacon, and Swiss Sandwich is the answer. In about 20 minutes, you’ll have a deeply satisfying meal that’s easy and full of flavor.
Weeknight suppers can be hectic, can’t they? Sometimes the afternoon completely gets away from me, and by 5:00, I haven’t even thought of what to cook for supper. I’ve been working all day, when suddenly it’s time to get in the kitchen, and I’m at a standstill. What the heck am I going to make!? And for those of you with school-age children, it’s even more difficult. Been there.
On days like that, there’s just nothing better than a sandwich for supper. A fantastic meal all in one package.
Even though I enjoy a good sandwich, let me just say for the record that one of the last things I ever want to eat is a cold sandwich. I do sometimes, but it’s never high up on my list. Just something about cold meat between cold bread that I dislike. I know. I’m weird.
So, when I make supper sandwiches, you can bet that they’re going to be something warm and cozy feeling. Like this incredible Chicken Bacon and Swiss Sandwich.
— This post was originally published on May 7, 2013. It has been updated with new photos and additional information.
Recipe Snapshot
Cuisine: American
Cooking Method: Stovetop/Oven
Total Time: 20 Minutes
Servings: 4
Primary Ingredient(s): Bacon, chicken breasts, Swiss cheese, mayo, Dijon mustard, buns
Skill Level: Easy
WHAT PEOPLE ARE SAYING …
⭐⭐⭐⭐⭐
“Perfectly delicious. Can’t go wrong with bacon!”
— Katrina
Ingredient Notes
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- Bacon — I like a nice, thick-cut bacon for a satisfying crunch and meatiness in every bite. You could also use turkey bacon as an alternative.
- Chicken Breasts — Use either fresh or defrosted frozen skinless chicken breast halves. Substitute boneless, skinless chicken thighs if you prefer dark meat.
- Swiss Cheese — I think Swiss cheese melts in a really lovely way and has a mellow flavor. If you’re not a fan, feel free to substitute with provolone, cheddar, or mozzarella.
- Mayonnaise and Dijon Mustard — This combination gives a creamy, tangy contrast to the sandwich. If Dijon is too strong for your taste, use some good old yellow mustard or honey mustard.
- Whole Grain Buns — These will give you a hearty texture along with a small nutritional boost with extra fiber. If whole grain isn’t your thing, any favorite bun or bread like brioche or ciabatta will work.
- Lettuce — Iceberg lettuce is a classic for a reason! It’s available everywhere, relatively inexpensive, and has a really nice crunch. For a peppery taste, you could use arugula, or for a milder taste, butter lettuce is a good choice.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make Chicken Bacon and Swiss Sandwich
- Start by cutting the bacon in half crosswise into eight pieces. Cook the bacon in a large skillet over medium-high heat until it’s nice and crispy. Remove the cooked bacon strips and set them aside. Drain all but one tablespoon of the bacon fat from the pan and return it to the heat.
- While the bacon is cooking, prep the chicken. Cut each breast in half. Using a meat mallet, a rolling pin, or other heavy object, pound each breast to a uniform thickness (pounding the breasts makes them cook much faster and more uniformly). Season with ground black pepper. You really won’t need any additional salt because of the saltiness of the bacon.
Pro Tip
Now, I do know that the correct way to flatten a chicken breast is to place it between plastic wrap or something to keep it from tearing. And I do follow that technique if it’s for a more “refined” recipe. However, for a sandwich? Please. Just whack it a few times.
- Cook the chicken breasts in the bacon fat until they’re all golden brown and done throughout. Add a touch of olive oil if needed during cooking. I did need just a bit of oil to help the breasts finish cooking.
- While the chicken breasts are cooking, wrap the buns in aluminum foil and warm in a 350 degree oven for about 10 minutes. Remove and keep them warm until needed.
- When the breasts are done, top each with two pieces of cooked bacon and a slice of Swiss cheese. Reduce the heat to low, cover the pan, and cook until the cheese has melted.
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- Combine the mayonnaise and mustard in a small bowl. Spread each cut side of a bun with the mayo-mustard mixture. Top each with lettuce and one cooked chicken breast.
Recipe Tips
- Let chicken rest for a couple of minutes after cooking to allow the juices time to redistribute.
- Use a meat thermometer to be sure the chicken reaches 165°F internally.
- Warming the buns helps prevent a soggy sandwich.
- Swap the cheese for provolone, cheddar, or gruyère.
- Try chipotle mayo or honey mustard for a sauce variation.
How to Store and Reheat
- Store cooked chicken and bacon in an airtight container in the fridge for up to four days.
- Reheat gently in a covered skillet or under the broiler.
- Toast or warm buns separately when ready to serve.
Questions About Chicken, Bacon, and Swiss Sandwich
Chicken breast is lean and it cooks quickly. If it cooks too long, the juices inside escape which makes it dry. To avoid that: flatten the breast to an even thickness, use a meat thermometer to determine when it’s done, and take it off the heat right when it hits between 155-160°F. The carry-over heat will finish cooking it safely to 165°F.
Some ways to prevent a soggy sandwich: 1) Warm (or even better, toast) the bread before assembling the sandwich, 2) Put wetter ingredients such as tomatoes or sauces, on the inside with a barrier like lettuce or cheese between them and the bread, or add them just before eating, 3) Spread the inside surfaces of the bread with a thin coat of butter or mayonnaise to help seal out moisture, and 4) Use firmer, more dense types of bread or buns rather than soft sandwich bread.
More Sandwich Recipes You’ll Like
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Recipe
Chicken Bacon and Swiss Sandwich
Ingredients
- 4 slices thick cut bacon
- 2 boneless skinless chicken breasts
- Freshly ground black pepper
- 4 whole grain buns
- 4 slices Swiss cheese
- 4 tablespoons mayonnaise
- 3 tablespoons Dijon mustard
- Lettuce
Instructions
- Cut the bacon in half crosswise into eight pieces. Cook in a large skillet over medium-high heat until crispy. Remove and set aside. Drain all but one tablespoon of the bacon fat from the pan and return it to the heat.4 slices thick cut bacon
- While the bacon is cooking, prep the chicken. Cut each breast in half crosswise. Using a meat mallet, a rolling pin, or other heavy object, pound each breast to a uniform thickness. Season with ground black pepper.2 boneless skinless chicken breasts, Freshly ground black pepper
- Cook the chicken breasts in the bacon fat until golden brown and done throughout. Add a touch of olive oil if needed during cooking.
- While the chicken breasts are cooking, wrap the buns in aluminum foil and warm in a 350 degree oven for about 10 minutes. Remove and keep warm until needed.4 whole grain buns
- When the breasts are done, top each with two pieces of cooked bacon and a slice of Swiss cheese. Reduce the heat to low, cover the pan, and cook until the cheese has melted.4 slices Swiss cheese
- Combine the mayonnaise and mustard in a small bowl. Spread each cut side of a bun with the mayo-mustard mixture. Top each with lettuce and one cooked chicken breast.4 tablespoons mayonnaise, 3 tablespoons Dijon mustard, Lettuce
Notes
- Flatten the chicken breasts so they cook evenly and stay tender.
- Store any leftover chicken and bacon in an airtight container and refrigerate for up to four days. Warm gently in a skillet until hot all the way through.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
This looks and sounds amazing!! Pinning to make soon :) Thanks so much for the recipe. xo
The passing comment of “tomato sauce dropped on the kitchen floor accident” did not escape me. However, I must share someting. I had a similar episode, when an egg developed the ability to move on its own. Really, it must have, for I did not drop it. At least that’s my story and I’m sticking to it.
When that miracle egg flew from the countertop landed on the floor, my beloved was so helpful. He picked out the shell, and got one of the dogs to lick it up off the floor. Yep, so helpful.
Miss P
Ha! You should have seen all the places that little container of tomato sauce went. Kitchen floor, refrigerator door, front of the dishwasher, the powder room door on the other side of the family room even! I didn’t have a puppy to clean it up, either :-)
Whoa! This looks awesome. Really good sandwiches always hit the spot for me :)
Well, that just looks yummy. You could use some different seasoning combinations to give hints of different cuisines. Can’t wait to try it.
Miss P
Yes, you could! Just be careful not to use one with much salt. The first time I ever made these, I used Jane’s Crazy Mixed-Up Salt to season the chicken and my word that was a salty sandwich!! I needed either less salt on the chicken or a lower sodium bacon.
Perfectly delicious. Can’t go wrong with bacon!
Nope! Bacon is never the wrong answer :-)
ohmygoodness yum!!
Thanks, Lisa! Yes, they are ohmygoodness yum!
My family would love this, a nice change in our sandwiches!
I hope y’all enjoy it, Brenda!
Lana I think we all definitely been down that road where we have no clue what to make for dinner. I def. been there when the day just flies by quickly. Now this chicken sandwich looks like it fits the bill and timing quite nice. Everything in one delicious package especially with that bacon. Yummy!
I know what you mean about the bacon, Jerry! There are very few things in life that can’t be helped by a little bacon :-)
yum…please send me some of your kitchen creativity. :-)
Love, Mona
Thanks, Mona, but it’s really more necessity than creativity :-)
I love happy accidents like these Lana; mine often come from combining leftovers but this one deserves to have that short bit of invested time. Like maybe tonight? Wish I had one right this very minute!
Wish you were close by, Barb. I’d make one for you.
Not all my kitchen accidents turn out this well, but occasionally I hit on a combination that really sings. This was one of the good ones!