Crispy Chicken and Bacon Garlic Bread Sandwiches with Roasted Potato Wedges

These chicken and bacon garlic bread sandwiches take the classic sandwich to a whole new level. 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 these hearty sandwiches with crispy roasted potato wedges for a complete meal that’s perfect for weeknight dinners or casual gatherings. The combination of flavors and textures will make this a new favorite.

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Ingredients

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

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

24 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

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView 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. 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, until crispy, 6-10 minutes. Transfer 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. Add chicken; cook until browned and cooked through, 5-7 minutes per side. Transfer to a plate. Wipe out pan.
5. While chicken cooks, stir remaining garlic powder and a pinch of salt into bowl with softened butter until combined. Halve buns; spread garlic butter on cut sides. Place buns, cut sides down, in pan used for chicken over medium-low heat. Toast until golden brown, 1-2 minutes.
6. While buns toast, in a second small bowl, combine mayonnaise, smoky mustard and 1 teaspoon water.
7. Spread non-toasted sides of buns with a thin layer of smoky mustard sauce. Fill buns with chicken, bacon and tomato. Divide sandwiches and potato wedges between plates. Serve with remaining smoky mustard sauce on the side.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless skinless chicken breasts. Slice them in half horizontally to create thinner cutlets or pound them to an even thickness for quicker cooking.

What can I substitute for smoky mustard?

If you don’t have smoky mustard, you can mix regular Dijon mustard with a pinch of smoked paprika and a little honey for a similar sweet-smoky flavor.

Can I make this recipe gluten-free?

Yes, use gluten-free buns and ensure your mustard and mayonnaise are gluten-free. Check all ingredient labels to be safe.