Bacon-Provolone Chicken Sandwiches Recipe

5 3 9
Bacon-Provolone Chicken Sandwiches Recipe
Bacon-Provolone Chicken Sandwiches Recipe photo by Taste of Home
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Bacon-Provolone Chicken Sandwiches Recipe

Read Reviews
5 3 9
Publisher Photo
Bacon and provolone take this hearty chicken sandwich over the top. Add a little Dijon mustard to spice things up a bit.
Recommended: Panini Recipes
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 1 teaspoon poultry seasoning
  • 1 tablespoon olive oil
  • 4 kaiser rolls, split
  • 8 strips ready-to-serve fully cooked bacon
  • 4 slices provolone cheese
  • 8 romaine leaves
  • 1 small onion, sliced
  • 1/4 cup mayonnaise

Directions

Flatten chicken to 1/4-in. thickness; sprinkle with poultry seasoning. In a large skillet, cook chicken in oil over medium heat for 4-5 minutes on each side or until juices run clear; drain.
On roll bottoms, layer the bacon, chicken and cheese. Broil 4-6 in. from the heat for 1-2 minutes or until cheese is melted. Top with romaine and onion. Spread mayonnaise over cut side of roll tops; replace tops. Yield: 4 servings.
Originally published as Bacon-Provolone Chicken Sandwiches in Simple & Delicious July/August 2007, p8

Nutritional Facts

1 each: 428 calories, 23g fat (5g saturated fat), 33mg cholesterol, 615mg sodium, 33g carbohydrate (5g sugars, 2g fiber), 20g protein.

  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 1 teaspoon poultry seasoning
  • 1 tablespoon olive oil
  • 4 kaiser rolls, split
  • 8 strips ready-to-serve fully cooked bacon
  • 4 slices provolone cheese
  • 8 romaine leaves
  • 1 small onion, sliced
  • 1/4 cup mayonnaise
  1. Flatten chicken to 1/4-in. thickness; sprinkle with poultry seasoning. In a large skillet, cook chicken in oil over medium heat for 4-5 minutes on each side or until juices run clear; drain.
  2. On roll bottoms, layer the bacon, chicken and cheese. Broil 4-6 in. from the heat for 1-2 minutes or until cheese is melted. Top with romaine and onion. Spread mayonnaise over cut side of roll tops; replace tops. Yield: 4 servings.
Originally published as Bacon-Provolone Chicken Sandwiches in Simple & Delicious July/August 2007, p8

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Reviews forBacon-Provolone Chicken Sandwiches

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Mrs_T User ID: 941931 168431
Reviewed Jun. 21, 2011

"I used chicken tenders for this recipe and made these sandwiches for supper when my young grandchildren visited. I prepared frozen French fries and the banana split fruit salad featured to go alongside. The kids loved the meal and especially the sandwiches. I left out the sliced onion. Another time, I think I might spread the rolls with a combination of mayo and barbecue sauce for a little more flavor."

MY REVIEW
Brenda Peak User ID: 5794809 152589
Reviewed May. 2, 2011

"very Good and easy to make !"

MY REVIEW
shipu2002 User ID: 1738455 154765
Reviewed May. 19, 2010

"Great! The chicken was so moist and instead of mayo I used Buitoni pesto."

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