Crispy Chicken and Bacon Garlic Bread Sandwiches with Roasted Potato Wedges

Elevate your sandwich game with these loaded garlic bread sandwiches. Pillowy potato buns are toasted with garlic butter, then filled with juicy chicken cutlets, crispy bacon and fresh tomato slices. A smoky mustard sauce adds a tangy kick that ties everything together.

Serve alongside roasted potato wedges seasoned with a special fry seasoning for a complete meal that’s both comforting and satisfying. Perfect for a weeknight dinner or a weekend lunch, this recipe brings together bold flavors and simple techniques.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

2 ounce Smoky MustardView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

2 unit Potato BunsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

8 ounce BaconView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Place 2 tablespoons butter in a small microwave-safe bowl; let come to room temperature. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Thinly slice tomato into rounds; season with salt and pepper.
2. Toss potatoes on a baking sheet with a large drizzle of oil, ½ teaspoon Fry Seasoning, ½ teaspoon garlic powder, salt and pepper (use 1 teaspoon each for 4 servings). Roast on top rack until browned and tender, 20-25 minutes.
3. While potatoes roast, heat a large dry pan over medium-high heat. Add bacon and cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Turn off heat; transfer bacon to a paper-towel-lined plate. Discard all but a thin layer of bacon fat from pan.
4. Pat chicken dry with paper towels and season all over with remaining Fry Seasoning, salt and pepper. Heat pan with reserved bacon fat over medium-high heat. (If bacon did not yield enough fat, add a drizzle of oil.) Add chicken; cook until browned and cooked through, 5-7 minutes per side. Lower heat if chicken browns too quickly. Turn off heat; transfer chicken to a plate. Wipe out pan.
5. While chicken cooks, stir remaining garlic powder and a pinch of salt into the bowl with softened butter until combined. If butter is not yet soft, microwave in 10-second intervals until soft but not melted. Halve buns; spread garlic butter on cut sides. Place buns, cut sides down, in the pan used for chicken over medium-low heat. Toast, pressing down with a spatula, until golden brown, 1-2 minutes.
6. While buns toast, in a second small bowl, combine mayonnaise, smoky mustard and 1 teaspoon water (2 teaspoons for 4 servings).
7. Spread non-toasted sides of buns with a thin layer of smoky mustard sauce (the toasted sides will be on the outside). Fill buns with chicken, bacon and tomato. Divide sandwiches and potato wedges between plates. Serve with remaining smoky mustard sauce on the side for dipping.

Recipe Tips

FAQ

Can I use a different type of bun?

Yes, any soft sandwich bun or roll will work, but potato buns add a nice sweetness and texture.

Can I make this recipe gluten-free?

Absolutely. Use gluten-free buns and ensure your fry seasoning and mustard are gluten-free.

How do I store leftovers?

Store assembled sandwiches and wedges separately in the fridge. Reheat in the oven or toaster oven to maintain crispness.