Intolerances: Fructose, Gluten, Soy
A simple chicken sandwich that is a crowd pleaser for everyone.

There was a period of time that my son would only order chicken wings when we went out to eat. Not that there is anything wrong with that, they are good, but I knew that there would be so many other items that he would like. He branched out to burgers and then chicken sandwiches. I’m not sure he has had one he didn’t like. I was at a loss one night of what to make with the boneless, skinless chicken breast I had sitting in the fridge. It was a beautiful day and I wanted to grill, but I just don’t get excited about a grilled chicken breast. I realized I had some buns in the freezer and bacon in the fridge ready for the next breakfast. I decided to make grilled chicken sandwiches. I kept the seasoning simple and created a couple of sauces to go with the sandwich, I was told by that same kid that it was the best chicken sandwich he had had. (I’m not sure it’s true…but I’ll take the compliment).

Serve it with:

• Baked French Fries
• Smoked Dijon Potato Salad
• Grilled Vegetables
• Boom Boom Sauce
• Mustard Aioli

What you need:

• Cutting Board and Sharp Knife
• Grill, Cast Iron Pan or Grill Pan with Lid
• Chicken Breast
• Kosher Salt
• Black Pepper
• Smoked Paprika
• Swiss Cheese
• Bacon
• Hamburger Buns or Sub Rolls (Use Canyon Bakehouse for Gluten Free, Fructose Free)

First, the Chicken. 

This recipe can easily be multiplied, but I’ve written it for two people. I have used a large 8-9 oz. chicken breast, but you can certainly use two small chicken breasts. Depending on how thin your chicken is, you may need to pound it out so that it is about a ½ inch thick. I will either place the chicken in a plastic bag or in between parchment and plastic wrap. Using a mallet or the back of a rolling pin, pound out the chicken breast to get it to the right thickness.

Next, mix together the smoked paprika, salt and pepper. Generously season both sides of the chicken and set aside.

The Grill

Preheat the grill to 400°. The sandwich is simple, chicken, bacon and Swiss. The chicken is ready and prepped, the only thing left to do is to cut it in half (if you used a large breast). As for the bacon, I will leave it up to you on how you want to prepare it. I personally like to bake mine at 400° on a parchment lined baking sheet for 15-20 minutes. For the Swiss, I like baby Swiss from the deli, but there is no wrong with this one, it’s cheese after all. Lastly, you can eat this with your favorite condiment, but I would suggest Boom Boom Sauce or Mustard Aioli.

Spray the grill with non-stick spray and add the chicken to the grill. After about 4 minutes, flip the chicken. After 3 minutes, add the bacon and Swiss and let the chicken cook an additional minute. The internal temperature of the chicken should be 160° when you remove it from the grill, making sure you let it rest for about 5 minutes.

The Sandwich

To assemble the sandwich, place the chicken on your bun (make sure you toast for a minute on the grill it first if you like a warm bun) and add your favorite sauce. Feel free to add lettuce and tomato if you’d like, but our household likes to keep it simple. There is no shame in skipping the bun either, it is just as delicious with a fork and knife.

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