Chicken Bacon and Swiss Sandwich

Make this easy Chicken Bacon and Swiss Sandwich in 20 minutes. Juicy chicken, crispy bacon, and melted Swiss cheese on warm whole wheat buns.

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

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

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.