Cheesy Ancho BBQ Chicken Sandwiches

Name: Cheesy Ancho BBQ Chicken Sandwiches with Candied Bacon, Slaw, Potato Wedges & Honey Mustard Mayo
Yield: 2 servings
Cuisine: American
Ingredients: 12 oz Potato; 2 unit Scallions; 2 unit Brioche Buns; 1 tbsp Fry Seasoning; 4 oz Bacon; 1 tbsp Brown Sugar; 4 oz Coleslaw Mix; 1 1/2 tbsp Sour Cream; 4 tbsp Mayonnaise; 5 tsp Wine; 4 tbsp Barbecue Sauce; 1 tsp Chili Powder; 1 1/2 oz Honey; 10 oz Chicken Cutlets; 2 slice Gouda Cheese; 2 tsp Cooking Oil; 1 tsp Granulated Sugar; Salt; Black Pepper

with Candied Bacon, Slaw, Potato Wedges & Honey Mustard Mayo

By Recipe0 System

Winner, winner chicken…sandwich?! Ok, so maybe rhyming’s not our thing, but delicious chicken sandwiches, they’re absolutely our jam! Toasty brioche buns get layered with melty Gouda topped chicken, smoky-sweet and spicy barbecue sauce, candied bacon (oh, yeah!), and creamy slaw. Crispy potato wedges are served alongside more tangy slaw and honey mustard mayo for dipping and dunking. Cue the finger lickin’ and toe tapping.

American

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

12 oz Potato
2 unit Scallions
2 unit Brioche Buns
1 tbsp Fry Seasoning
4 oz Bacon
1 tbsp Brown Sugar
4 oz Coleslaw Mix
1 1/2 tbsp Sour Cream
4 tbsp Mayonnaise
5 tsp Wine
4 tbsp Barbecue Sauce
1 tsp Chili Powder
1 1/2 oz Honey
10 oz Chicken Cutlets
2 slice Gouda Cheese
2 tsp Cooking Oil
1 tsp Granulated Sugar
Salt
Black Pepper

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.

Cut potatoes into ½-inch-thick wedges. Trim and thinly slice scallions. Halve buns.
2

Line a baking sheet with foil; toss potatoes on one side of sheet with a drizzle of oil, half the Fry Seasoning (you’ll use the rest later), salt, and pepper. Add bacon* to 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 white sugar (for 4 servings, use a large bowl, 2 TBSP vinegar, and 2 tsp white sugar). Season with salt and pepper.
4

In a small, microwave-safe bowl, combine BBQ sauce, chili powder, and remaining vinegar. Microwave until slightly thickened, 30 seconds (45 seconds for 4 servings).

In a separate 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 (draining first) between plates. Serve with honey mustard mayo on the side for dipping.

Bacon is fully cooked when internal temperature reaches 145°.

Chicken is fully cooked when internal temperature reaches 165°.

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