Serve this Chicken Bacon and Swiss Sandwich for a hearty dinner any night of the week. Add a salad or fries for a full meal.
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 and 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 and all their activities, it’s even more difficult. Been there.
On busy days, for me, there’s just nothing like a sandwich for supper. A fantastic meal all in one package.
Now, 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 because it’s 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. Like this Chicken Bacon and Swiss Sandwich.
This sandwich was a kitchen “accident” that happened last week. It was one of those busy days when I had no idea what to make for dinner. I went to the kitchen and started rummaging around in the fridge to see what I could put together quickly. I had a couple of chicken breasts and some bacon so that’s where I started.
While the chicken was cooking, I thought of some leftover slices of Swiss cheese that were taking up space so I added those in, too. Lucky for us this kitchen accident turned out like it did. It came together in about 20 minutes start to finish and it was delicious! Unlike the tomato-sauce-dropped-on-the-floor kitchen accident that happened earlier. Never mind.
How to Make My 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 and set it 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 crosswise. 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.
Now, I do know that the correct way to do this is to place the chicken between plastic wrap or something to keep it from tearing. And I do that if it’s for a more “refined” recipe. However, for a sandwich? Please. Just whack it good a few times.
Season the chicken with ground black pepper. You really won’t need any additional salt because of the saltiness of the bacon.
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.
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.
More Sandwich Recipes on Never Enough Thyme:
- Mediterranean Pressed Sandwich
- Caprese Grilled Cheese Sandwich
- Roasted Tomato Sandwich
- Pork Tenderloin Sandwich with Peppers and Onions
- Chicken, Bacon & Mushroom Sandwich
Chicken Sandwich Recipes from Other Bloggers:
- Chipotle Grilled Chicken with Avocado from Simply Recipes
- Key West Grilled Chicken Sandwich from Iowa Girl Eats
- Grilled Fajita Chicken Sandwiches from Food For My Family
- Chicken Caesar Sandwiches from Annie’s Eats
- Smoked Chicken with Mushrooms, Bacon, and Cheddar from Creative Culinary
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- 4 slices thick cut bacon
- 2 large boneless, skinless chicken breasts
- Freshly ground black pepper
- 4 slices Swiss cheese
- 4 tblsp. mayonnaise
- 3 tblsp. Dijon mustard
- 4 whole grain buns
- 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.
- 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.
- 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.
- 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.
- 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.
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Nutrition Information:Yield: 4 Serving Size: 1 sandwich
Amount Per Serving:Calories: 490 Total Fat: 27g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 16g Cholesterol: 95mg Sodium: 707mg Carbohydrates: 24g Net Carbohydrates: 0g Fiber: 2g Sugar: 4g Sugar Alcohols: 0g Protein: 35g
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