Chicken and Bacon Pan-Fried Sandwich
At a Glance
- Prep
- 10 minutes
- Cook
- 16 minutes
- Total
- 26 minutes
- Servings
- 4 sandwiches, 4 serving(s)
Categories
- Lunch/Snacks
- Sandwiches
- Australian
- Stove Top
- Easy
Allergens
- Milk
- Egg
- Wheat
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
From a feature in our local paper. I have based cooking time on having to cook the sandwich in 2 batches.
Hands-Free Mode Off
Equipment
Grill or broiler, mixing bowl, large non-stick frying pan
Ingredients
- 8 slices bacon
- 1/2 cup mayonnaise (150 grams whole-egg)
- 2 garlic cloves (minced)
- 2 tablespoons lemon juice
- 1 tablespoon chives (chopped)
- 1 cup chicken (160 grams cooked and shredded)
- butter (for spreading)
- 8 slices sourdough bread
- 8 slices smoked cheddar cheese
Instructions
Place the bacon under a preheated hot grill (broiler) and cook for 1-2 minutes or until crispy.
Place the maonnaise, garlic, lemon juice, chives and chicken in a bowl and mix well to combine.
Spread both sides of the bread with butter.
Divide cheese and chicken mixture between 4 slices of bread and sandwich with another slice of bread.
Heat a large non-stick frying pan over low heat and cook the sandwiches in batches in necessary for 3-4 minutes each side or until golden the cheese is melted.
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