Crispy Chicken and Bacon Garlic Bread Sandwich with Roasted Potato Wedges

Garlic bread isn’t just for the side-it’s the star of this hearty sandwich. We’re taking soft potato buns, slathering them with garlic butter and toasting them until golden. Then we fill them with seasoned chicken cutlets, crispy bacon and juicy tomato slices. A smoky mustard sauce adds a tangy kick that ties it all together.

On the side, roasted potato wedges seasoned with a special fry seasoning make the perfect crunchy companion. This isn’t your average chicken sandwich; it’s a full meal that’s sure to become a weeknight 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

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

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. Preheat oven to 425°F with rack in top position. Place 2 tablespoons butter in a small microwave-safe bowl and let come to room temperature. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Slice tomato into rounds and season with salt and pepper.
2. On a baking sheet, toss potato wedges with a 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 bacon to a paper-towel-lined plate. Discard all but a thin layer of bacon fat from the pan.
4. Pat chicken cutlets dry with paper towels and season all over with remaining fry seasoning, salt and pepper. Heat the pan with reserved bacon fat over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. Transfer chicken to a plate and wipe out the pan.
5. While chicken cooks, stir remaining garlic powder and a pinch of salt into the softened butter until combined. Halve the potato buns and spread garlic butter on cut sides. Place buns cut side down in the pan used for chicken over medium-low heat. Toast until golden brown, 1-2 minutes, pressing down with a spatula.
6. In a small bowl, combine mayonnaise, smoky mustard and 1 teaspoon water. Spread a thin layer of this sauce on the non-toasted sides of the buns (the toasted sides will be on the outside). Fill buns with chicken, bacon and tomato slices.
7. Divide sandwiches and potato wedges between plates. Serve with remaining smoky mustard sauce for dipping.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can substitute boneless skinless chicken breasts. Pound them to an even thickness for even cooking and adjust cook time as needed.

What can I use instead of smoky mustard?

You can substitute with a mix of Dijon mustard and a dash of smoked paprika or liquid smoke for a similar smoky flavor.

Can I make this recipe gluten-free?

Yes, use gluten-free buns and ensure your fry seasoning and mustard are gluten-free. Check labels to be safe.