Smoky Ancho BBQ Chicken Sandwiches with Candied Bacon and Gouda

These loaded chicken sandwiches are a flavor-packed dinner that feels like a treat. Smoky ancho chili powder meets sweet and tangy BBQ sauce, all layered with melty Gouda cheese, crispy candied bacon and a quick creamy slaw on toasted brioche buns. Served alongside crispy potato wedges and a honey mustard mayo for dipping, this meal is sure to become a new favorite.

The combination of textures and tastes-crunchy bacon, tender chicken, gooey cheese and tangy slaw-makes every bite exciting. Plus, the homemade honey mustard mayo adds a perfect finishing touch. Whether you’re cooking for a weeknight dinner or a casual gathering, these sandwiches deliver big flavor with minimal fuss.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 tablespoon BBQ SauceView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 teaspoon Ancho Chili PowderView ingredient guideLike ingredientDislike ingredient

1.5 ounce Honey Dijon DressingView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 slice Gouda CheeseView ingredient guideLike ingredientDislike ingredient

24 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 unit Brioche BunsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Brown SugarView ingredient guideLike ingredientDislike ingredient

4 ounce Coleslaw MixView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle for 4 servings) and preheat oven to 425°F. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Trim and thinly slice scallions. Halve brioche buns.
2. Line a baking sheet with foil. Toss potatoes on one side with a drizzle of oil, half the fry seasoning, salt and pepper. Place bacon on the empty side and sprinkle with brown sugar. Roast on top rack until potatoes are browned and tender and bacon is crispy, 20-25 minutes. If bacon finishes first, transfer to a paper-towel-lined plate and continue roasting potatoes. For 4 servings, divide between two foil-lined sheets; roast potatoes on top rack and bacon on middle rack.
3. Meanwhile, in a medium bowl, combine coleslaw mix, scallions, sour cream, half the mayonnaise, 1 tablespoon vinegar and 1 teaspoon sugar (for 4 servings: use a large bowl, 2 tablespoons vinegar and 2 teaspoons sugar). Season with salt and pepper.
4. In a small microwave-safe bowl, combine BBQ sauce, ancho chili powder and remaining vinegar. Microwave until slightly thickened, 30 seconds (45 seconds for 4 servings). In another small bowl, combine honey Dijon dressing with remaining mayonnaise. Season with salt and pepper.
5. Pat chicken dry with paper towels; season all over with remaining fry seasoning, salt and pepper. Heat a drizzle of oil in a large pan over medium heat. Add chicken and cook until browned and cooked through, 7-9 minutes per side. While chicken cooks, toast buns until golden. Once chicken is almost done, top with Gouda slices; cover pan with lid to melt cheese, 30-60 seconds.
6. Spread cut sides of buns with BBQ sauce. Fill buns with chicken, bacon and a spoonful of slaw. Divide sandwiches, potato wedges and remaining slaw (draining first) between plates. Serve with honey mustard mayo on the side for dipping.

Recipe Tips

FAQ

Can I use a different cheese instead of Gouda?

Yes, you can substitute Gouda with provolone, mozzarella or smoked cheddar for a similar melty texture and smoky flavor.

How do I make the potato wedges extra crispy?

Soak the cut potatoes in cold water for 30 minutes before roasting to remove excess starch, then pat dry and toss with oil and seasoning.

Can I prepare the honey mustard mayo ahead of time?

Absolutely. The honey mustard mayo can be made up to 2 days in advance and stored in the refrigerator in an airtight container.