Garlic Butter Chicken Sandwiches with Bacon, Tomato and Crispy Potato Wedges

These garlic butter chicken sandwiches are a delicious twist on a classic chicken sando. Pillowy potato buns are toasted with garlic butter, then layered with juicy chicken cutlets, smoky bacon and ripe tomato slices. A smoky mustard sauce adds a tangy kick that ties everything together.

On the side, crispy roasted potato wedges seasoned with fry seasoning and garlic powder make the perfect accompaniment. This hearty meal is easy to prepare and 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

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

2 unit Potato BunsView ingredient guideLike ingredientDislike ingredient

12 ounce Organic Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView 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

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; bring 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 and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Turn off heat; 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. (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 begins to brown too quickly. Turn off heat; 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, 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.
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 regular chicken breasts instead of cutlets?

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

What can I substitute for smoky mustard?

You can use a mix of Dijon mustard and a pinch of smoked paprika or use regular yellow mustard with a dash of liquid smoke.

How do I make the potato wedges extra crispy?

Soak the potato wedges in cold water for 30 minutes before roasting, then dry thoroughly. Toss with oil and seasonings and spread in a single layer on the baking sheet.