Smoky Ancho BBQ Chicken Sandwiches with Candied Bacon and Slaw

Get ready for a flavor-packed sandwich that brings together smoky, sweet and tangy notes in every bite. Juicy chicken cutlets are seasoned with ancho chili powder and topped with melty Gouda, then piled onto toasted brioche buns with candied bacon and a creamy, tangy slaw. A drizzle of smoky BBQ sauce ties it all together.

On the side, crispy potato wedges seasoned with a special fry seasoning and a honey mustard mayo for dipping complete the meal. This isn’t just a sandwich-it’s a full-on feast that will have everyone asking for seconds.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 unit Brioche BunsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

1 tablespoon Brown SugarView ingredient guideLike ingredientDislike ingredient

4 ounce Coleslaw MixView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

4 tablespoon BBQ SauceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Ancho Chili PowderView ingredient guideLike ingredientDislike ingredient

1.5 ounce Honey Dijon DressingView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 slice Gouda CheeseView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

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. (For 4 servings, divide between 2 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 tbsp vinegar and 1 tsp sugar (for 4 servings: 2 tbsp vinegar, 2 tsp 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, 6-8 minutes per side. While chicken cooks, toast buns until golden. Once chicken is almost done, top with Gouda; 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 (drained) between plates. Serve with honey mustard mayo on the side for dipping.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, just pound them to an even thickness for even cooking and adjust cooking time as needed.

What can I substitute for brioche buns?

Any soft sandwich bun or roll works, like potato rolls or sesame seed buns.

How do I make the slaw ahead of time?

You can prepare the slaw up to a day in advance and store it in the fridge. Drain any excess liquid before serving.