This classic combination of succulent chicken and crispy bacon is packed into a delightful sandwich. Mixed with a zesty twist of chimichurri mayo, this Chicken and Bacon Sandwich offers a mouthful of flavors and textures, making every bite an experience in itself.

Whether you’re making it for a quick lunch or a weekend treat, it promises satisfaction in every slice.

Ingredients

Chicken Breast: I’ve chosen chicken breast due to its leaner profile and the distinct texture it offers when shredded. However, if you prefer a juicier and slightly fattier meat, chicken thighs can be an excellent alternative.
Bread: This recipe uses white sandwich bread however, you can easily swap it out with your favorite bread type. Whether it’s whole grain, sourdough, or rye, tailor the taste and texture to your preference.
Bacon: Streaky bacon is our top choice because it renders a good amount of fat, ideal for sautéing the other ingredients. The rendered bacon fat infuses the onions and chicken with a savory depth of flavor, making every bite a delight.
Onions: Onions subtle sweetness caramelizes beautifully in the rendered bacon fat, lending a delightful contrast to the spicy and savory elements.
Jalapeno: It’s all about adding some zing! If the heat is a concern, feel free to deseed them, or for those wanting a milder, crunchy element, green bell peppers are a viable alternative.
Chimichurri Mayo: The fusion of creamy mayo with the zesty chimichurri gives this sandwich its distinctively flavorful edge.

Expert Tips

Cooking in Bacon Fat: Don’t skip sautéing your onions and cooking the chicken in the rendered bacon fat. It provides an added depth of flavor that truly elevates the sandwich.
Chicken Texture: When shredding the chicken, ensure you don’t over-shred. Leaving some larger chunks will give your sandwich a delightful mix of textures.
Assembling the Sandwich: If you’re making this for a gathering or planning to consume later, assemble the sandwiches closer to serving time to keep the bread from getting soggy.

Storage and Leftovers

If you have leftover chicken and bacon mixture, store it separately in an airtight container. This will keep it fresh for up to 3 days in the refrigerator.

As for any assembled sandwiches, it’s best to consume them fresh to enjoy the crispness of the bread. If you must store them, wrap them tightly in plastic wrap or foil and refrigerate.

FAQs

What kind of bread works best for this sandwich? While the recipe uses white sandwich bread, you’re welcome to use any bread variety you prefer. The robust flavors of the chicken, bacon, and chimichurri mayo can shine through with multigrain, sourdough, or even rye.
Can I swap the bacon type? This recipe calls for streaky bacon which gives a crisp texture and produces a good amount of rendered fat, perfect for cooking the onions and chicken. However, if you have a personal preference, you can use other bacon varieties like back bacon or turkey bacon. Just be aware that they may not produce as much fat.
Can I make this recipe keto? Absolutely! To make this sandwich keto-friendly, simply replace the white sandwich bread with a keto bread variant available in many grocery stores. The rest of the ingredients are already keto-compliant.

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