Easy Chicken Bacon Grilled Cheese with Pickles
This chicken bacon grilled cheese layers juicy chicken, crisp bacon, melted cheddar, mustard sauce, and tangy pickles between slices of golden brioche. I make it this way because the pickles cut through the rich filling, and the mistake to avoid is blasting the assembled sandwich over high heat. Keep the pan at medium and look for an even amber crust while the cheese stays soft and glossy.
This is a substantial skillet sandwich, somewhere between a grilled cheese and a chicken melt. It works for a weekend lunch, a casual dinner, or any time you want something more filling than a classic cheese-only sandwich.
The recipe comes from my YouTube video, with a few adjustments since publication to make the quantities and cooking times easier to reproduce at home. The original method is still there: render the bacon first, cook the chicken in a little of its fat, melt the cheese directly into the chopped chicken, then toast the sandwich in the same pan.
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What Makes This Recipe Different
A typical grilled cheese relies almost entirely on bread and cheese. Here, the filling begins with thin chicken cutlets cooked in rendered bacon fat. Chopping the cooked chicken before adding the cheddar creates a filling that stays together instead of pulling out in one large piece when you take a bite.
I use a combination of white and orange cheddar for colour, but they melt and taste much the same if they have the same age. A medium cheddar gives the best balance. Very old cheddar can separate and become oily, while mild cheddar may disappear behind the bacon and mustard.
The sliced pickles are not an afterthought. This is a rich sandwich, so their acidity and crunch keep each bite from feeling heavy. If you want a more traditional cheese-focused version, try my three-cheese grilled cheese. For another loaded skillet sandwich with a different flavour profile, the Montreal club sandwich is built around chicken, bacon, lettuce, and tomato rather than melted cheddar.
Ingredients You Need
Use two boneless, skinless chicken breasts weighing about 10 ounces in total, or one particularly large breast. Slice the meat into thin cutlets so it cooks quickly and evenly. My guide to chicken breast, thighs, and drumsticks explains why breast meat is the right choice when a sandwich needs clean, compact slices rather than meat that falls apart.
Four bacon strips provide enough rendered fat to cook the chicken without making the filling excessively salty. For the cheese, use 4 ounces of freshly grated medium cheddar. Pre-shredded cheese works in a pinch, but its anti-caking coating can make the melted filling less smooth.
Choose four broad slices of brioche that can support the filling. The mustard sauce needs a pasteurized egg, Dijon mustard, a little lemon juice, neutral oil, and black pepper. It makes more than the sandwiches require, so measure only what you need for the bread and refrigerate the rest promptly. A prepared mayonnaise substitution is included below.
Step-by-Step Instructions
1. Blend the mustard sauce
Place the pasteurized egg, Dijon mustard, lemon juice, neutral oil, and black pepper in a narrow container. Set an immersion blender firmly on the bottom and blend without moving it until a pale emulsion forms around the blade. Then lift the blender slowly to incorporate the remaining oil. The finished sauce should resemble loose mayonnaise and fall from a spoon in a thick ribbon.
If it remains completely liquid, do not keep adding oil at random. Start with another pasteurized egg in a clean container and slowly blend the broken mixture into it. Reserve 1/4 cup of sauce for the sandwiches and refrigerate the remainder.
2. Render the bacon slowly
Lay the bacon in a cold skillet, then set it over medium-low heat. Starting cold gives the fat time to melt before the meat becomes dark. Turn the strips as they cook and remove them when the edges are crisp and the centres are deeply browned, about 8 minutes. Leave about 1 tablespoon of bacon fat in the skillet and carefully spoon off any excess.
3. Cook the chicken
While the bacon cooks, remove the tenderloin from each breast and slice the thicker breast portions horizontally into cutlets about 1/2 inch thick. Pat them dry and season with black pepper. Salt is unnecessary because the bacon, cheddar, mustard, and pickles already bring plenty.
Raise the skillet to medium. Add the chicken in a single layer and cook for 3 to 5 minutes per side, depending on thickness. What I look for here is light browning around the edges with no raw-looking centre. For certainty, check the thickest piece with a thermometer; it must reach 165°F. The chicken internal temperature guide covers where and how to check it accurately.
4. Make the chicken and cheddar filling
Transfer the cooked chicken to a clean board and let it rest for 3 minutes. Chop it into small bite-size pieces, then return it to the warm skillet. Scatter over the grated cheddar, turn off the heat, and fold everything together. Cover for 1 to 2 minutes.
At this point, the cheese should cling to the chicken in stretchy pockets rather than forming a puddle of oil. Divide the mixture into two compact portions while it is warm. This method is different from my chicken panini with raclette and olives, where sliced fillings are pressed directly between the bread.
5. Toast the inside of the brioche
Wipe away any dark bits from the skillet and keep it over medium heat. Spread a thin layer of mustard sauce over one side of each bread slice. Place that side down in the skillet and toast for 30 to 60 seconds, working in batches if necessary. Remove the bread when the surface is lightly golden, not deeply brown. These toasted faces will become the inside of the sandwiches and help prevent the sauce and pickles from soaking into the crumb.
6. Assemble and finish in the skillet
Set two bread slices toasted-side up. Add two bacon strips to each, followed by one portion of cheesy chicken and half of the sliced pickles. Close with the remaining bread, keeping the toasted side against the filling. Spread a very thin coating of mustard sauce over the two outer surfaces.
Return the sandwiches to the skillet over medium heat. Cover and cook for 1 to 2 minutes, until the underside is evenly amber. Slide a wide spatula underneath, hold the top gently, and turn. Cook the second side for another 1 to 2 minutes. If the bread colours in seconds, the pan is too hot. Lower the heat rather than rushing the flip.
Rest the sandwiches for 1 minute before cutting. That brief pause lets the filling settle while the crust stays crisp. Cut diagonally and serve while the cheddar is still soft.
What to Serve With Chicken Bacon Grilled Cheese
Because the sandwich is already rich and protein-heavy, I prefer something sharp, fresh, or simply salted beside it. A small traditional Quebec cabbage salad brings crunch and acidity without adding more cheese. The romaine and endive green salad is another lighter option.
For a full diner-style plate, add crispy homemade fries or panko-crusted onion rings. Keep the portions modest because the sandwich itself is substantial. In colder weather, half a sandwich with a bowl of easy broccoli soup makes a satisfying lunch.
Substitutions
Instead of making the egg-based sauce, combine 1/4 cup prepared mayonnaise with 1 tablespoon Dijon mustard and 1 teaspoon lemon juice. This is the easiest substitution and avoids having leftover homemade sauce. Whole-grain mustard also works, though the texture will be slightly coarse.
Use sourdough or sturdy white sandwich bread if brioche is unavailable. Avoid very thin bread because the chicken filling is heavy. Monterey Jack, young Gouda, or a mild Canadian cheese can replace cheddar. Turkey bacon can be used, but it will render less fat, so add 1 teaspoon neutral oil before cooking the chicken.
For more acidity, substitute drained pickled red onions for the cucumber pickles. For a different handheld chicken meal with a cooler, creamier filling, try the creamy chicken Caesar wraps. The spicy chicken and bacon wraps are better when you want heat without the buttery brioche and melted-cheese profile of this sandwich.
FAQ
Can I use leftover cooked chicken?
Yes. Use about 8 ounces of chopped cooked chicken and warm it gently in 1 tablespoon of bacon fat before adding the cheddar. Avoid cooking it for several more minutes or it may become dry.
Why did my bread burn before the cheese became hot?
The skillet was likely too hot or the layer of sauce on the outside was too thick. Use medium or medium-low heat, apply only a thin film, and cover the skillet so the centre warms while the bread browns.
Can I prepare the filling ahead?
Cook and chop the chicken and bacon up to one day ahead, then refrigerate them separately. Warm the chicken before folding in the cheddar and assembling the sandwiches. Do not build the sandwiches far in advance because the pickles and sauce will soften the bread.
Is this the same as a chicken melt?
It is very close. A chicken melt often uses a creamy chicken salad, while this version uses pieces of freshly cooked chicken bound with melted cheddar. It is also more substantial than an air fryer grilled cheese, which focuses on bread and cheese.
How do I keep the filling from falling out?
Chop the chicken fairly small and mix the cheese into it while both are hot. Divide the mixture into compact portions before assembly, do not overfill the edges, and use a broad spatula when turning.
Suggested Posts
For more sandwich and casual lunch ideas, browse my homemade sandwiches and wraps collection. You might also like these recipes:
Double grilled cheese with three cheeses and ham
Steak sandwich with raclette and Cajun mayonnaise
Easy Chicken Bacon Grilled Cheese with Pickles
Ingredients
- 10 oz boneless skinless chicken breasts
- 4 strips bacon
- 4 oz medium cheddar freshly grated
- 4 large slices brioche bread
- 1/4 cup sliced dill pickles well drained
- 1/2 tsp freshly ground black pepper divided
- 1 large pasteurized egg
- 1 tbsp Dijon mustard
- 2 tsp fresh lemon juice
- 2/3 cup neutral vegetable oil
Instructions
- Blend the egg, mustard, lemon juice, oil, and half the pepper with an immersion blender until smooth and slightly loose. Reserve 1/4 cup for the sandwiches and refrigerate the remainder.
- Cook the bacon in a cold skillet over medium-low heat until crisp, about 8 minutes. Reserve the bacon and leave 1 tablespoon of fat in the skillet.
- Slice the chicken into 1/2-inch cutlets, season with the remaining pepper, and cook over medium heat for 3 to 5 minutes per side, until the thickest piece reaches 165°F.
- Rest the chicken for 3 minutes, chop it, and return it to the warm skillet. Add the cheddar, turn off the heat, cover, and let melt for 1 to 2 minutes. Divide into two portions.
- Spread a little mustard sauce on one side of each brioche slice. Toast sauce-side down over medium heat for 30 to 60 seconds, then remove with the toasted sides facing up.
- Layer each sandwich with two bacon strips, half the cheesy chicken, and half the pickles. Close with the toasted sides inside and coat the outer bread very lightly with sauce.
- Cover and cook over medium heat for 1 to 2 minutes per side, until evenly golden. Rest for 1 minute, cut, and serve hot.
