Easy Maple Bacon Chicken Sandwich with Raclette
This maple bacon chicken sandwich layers juicy chicken tenders, crisp maple bacon, melted mushroom raclette, sun-dried tomatoes, arugula, and a tangy tomato-oil mayonnaise inside a toasted roll. I make it this way because the peppery greens and sharp mayonnaise cut through the rich cheese and bacon; the mistake to avoid is adding the maple syrup too early, since it can burn before the chicken is cooked. The chicken is ready for the cheese when it is lightly browned, glossy from the maple, and reaches 165°F in the centre.
It is a hot, Quebec-inspired chicken sandwich built around sweet and savoury flavours rather than breading or frying. It works for a substantial lunch, a casual summer supper, or a year-round weekend meal, especially with a small portion of crisp skillet potatoes on the side.
This recipe is based on my YouTube video, with a few adjustments since publication. I reduced the amount of chicken slightly, added clearer measurements, shortened the first cooking stage for the potatoes, and made the final broiling instructions more practical for different ovens.
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What Makes This Recipe Different
This is not a standard chicken club and it is not a pressed panini. The chicken cooks directly in a little rendered maple-bacon fat, then gets a small spoonful of maple syrup near the end. That gives it a savoury, smoky base with a thin maple glaze rather than a heavy, candy-like coating.
Mushroom raclette is especially good here because it melts smoothly and has enough character to stand beside the bacon. Sun-dried tomatoes bring concentrated acidity and sweetness, while their seasoned oil gives the mayonnaise more depth. If you enjoy this style of substantial homemade lunch, the site’s collection of sandwiches, wraps, and homemade fast-food recipes offers plenty of related ideas.
The method also differs from my chicken panini with raclette and olives, which is compressed and toasted as a complete sandwich. Here, the roll is toasted separately and the cheese is melted directly over the chicken. The bread stays crisp at the edges without flattening the tender meat.
Ingredients You Need
Chicken tenders are ideal because they cook quickly and fit naturally into a sandwich roll. Try to select pieces of similar thickness so they finish at the same time. You can also slice a boneless chicken breast lengthwise into strips.
Use thick maple-smoked bacon if available, but remember that thicker slices may need a few extra minutes in the oven. The rendered fat is useful for the chicken, although one tablespoon is enough. Too much makes the filling greasy.
For the cheese, use mushroom raclette or plain raclette. Four ounces gives two generous sandwiches without burying the other ingredients. Drain the sun-dried tomatoes before measuring them, but reserve a spoonful of their oil for the mayonnaise.
The mayonnaise uses a pasteurized egg yolk, Dijon mustard, lemon juice, neutral oil, and some of the tomato oil. The lemon was not clear in the original transcript, but it improves the balance and makes the sauce taste finished. For a closer look at the basic technique, see my easy homemade mayonnaise method.
Multicoloured baby potatoes make a simple side. They should be simmered only until a knife enters with slight resistance, then dried and browned in a skillet. More ideas can be found in my guide to mashed, roasted, fried, and air-fryer potatoes.
Step-by-Step Instructions
1. Bake the Bacon
Heat the oven to 350°F. Arrange the bacon on a parchment-lined rimmed baking sheet and bake for 15 to 22 minutes. What I look for is an even reddish-brown colour with bubbling fat and edges that have started to crisp. Transfer the bacon to paper towel and reserve one tablespoon of the rendered fat.
2. Make the Sun-Dried Tomato Mayonnaise
Place the pasteurized egg yolk, Dijon mustard, lemon juice, a pinch of salt, and black pepper in a bowl. Whisk in the neutral oil very slowly at first. Once the mixture thickens, continue with a thin, steady stream, then whisk in the oil from the sun-dried tomato jar.
The finished mayonnaise should hold a soft peak and spread without running off the bread. Refrigerate it while the other components cook.
3. Parboil and Brown the Potatoes
Cut the baby potatoes in half and place them in cold salted water. Bring to a gentle boil and cook for 10 to 15 minutes. Do not wait until they begin breaking apart.
Drain them well, let the surface steam dry for a few minutes, then place them cut-side down in a skillet with the neutral oil. Cook over medium-high heat for 8 to 10 minutes, turning as needed, until the cut surfaces are deep golden. Season with salt and pepper.
4. Cook and Glaze the Chicken
Pat the chicken dry and season it lightly with pepper and only a small amount of salt. Heat the reserved bacon fat in a skillet over medium-high heat. Add the tenders without crowding them and cook for about 2 to 3 minutes on the first side. Turn them, reduce the heat slightly, and cook for another 2 minutes.
Add the maple syrup during the final minute and turn the chicken through the glaze. It should sizzle gently, not turn black or smell scorched. Cook until the thickest piece reaches 165°F, then remove the skillet from the heat. My chicken internal-temperature guide explains how to check small pieces without overcooking them.
5. Toast the Rolls and Melt the Raclette
Split the rolls and place them cut-side up under the broiler. Watch closely. Depending on the oven, they may need anywhere from 20 seconds to 2 minutes. Remove them when the surface is dry, lightly golden, and crisp around the edges.
Arrange the cooked chicken on a clean oven-safe tray and cover it with the raclette. Return it under the broiler just until the cheese relaxes over the meat and begins to bubble. Do not rely on the eight-second timing heard in the video, since home broilers vary considerably.
6. Assemble and Serve
Spread a modest layer of mayonnaise over the cut sides of each roll. Add the arugula first, followed by the hot chicken and melted raclette. Top each sandwich with half of the drained sun-dried tomatoes and two bacon slices. Close the rolls gently so the filling stays in place.
Serve immediately while the bacon is crisp and the cheese is fluid. Spoon the browned potatoes alongside rather than packing them into the sandwich.
Tips for the Best Result
Keep the seasoning restrained until the sandwich is assembled. Bacon, raclette, Dijon, and sun-dried tomatoes all contain salt, so aggressively salting the chicken can push the finished dish too far.
Add maple syrup only after the chicken is nearly cooked. Sugar darkens quickly in bacon fat. If the glaze begins catching on the bottom of the pan, lower the heat and turn the tenders immediately.
Dry the potatoes before frying them. Wet potatoes steam in the skillet and struggle to brown. A wide pan is also important; leave a little space between the pieces and wait for a proper golden crust before moving them.
Finally, do not overload the bread with mayonnaise. The sauce supplies acidity and moisture, but the sandwich already contains melted cheese and bacon fat. About one tablespoon per sandwich is generally enough, with more served on the side if wanted.
What to Serve With It
The skillet potatoes from the video make this a complete and very hearty plate. For a classic fast-food-style alternative, try thin homemade crispy fries.
A sharp, cold side can be even better against the hot raclette, such as my dill-pickle potato salad or a simple romaine and endive green salad.
If the sandwiches are especially large, skip the potatoes and serve only a dressed salad. This is a protein-rich, substantial meal, but it is also rich in cheese, bacon, and mayonnaise, so a fresh side keeps the plate better balanced.
Substitutions
Plain raclette is the closest substitute for mushroom raclette. Gruyère, Fontina, Havarti, or young Gouda will also melt well, though each changes the flavour. Gruyère is nuttier and firmer, while Havarti is milder and creamier.
Chicken breast can replace the tenders if it is sliced into strips of even thickness. Boneless chicken thighs are juicier but take longer and produce a heavier sandwich. Turkey bacon can be used, although it will not render enough fat for cooking the chicken, so add a teaspoon of neutral oil to the skillet.
Prepared mayonnaise is the easiest substitute for the homemade sauce. Mix one-quarter cup mayonnaise with two teaspoons Dijon, two teaspoons of the tomato oil, and one teaspoon lemon juice. For a different Quebec-style variation, a spoonful of quick maple mayonnaise works, but reduce or omit the maple syrup on the chicken to keep the sandwich from becoming too sweet.
Baby spinach can stand in for arugula, but it lacks the same peppery edge. If using spinach, add a few thin pickle slices or a little extra lemon to the mayonnaise.
FAQ
Can I prepare the components ahead of time?
The mayonnaise can be refrigerated in a covered container and the potatoes can be parboiled several hours ahead. Cook the chicken, melt the cheese, toast the bread, and assemble shortly before serving. Reheated chicken tenders dry out quickly, while assembled sandwiches become soggy.
Can I cook the bacon in a skillet?
Yes. Cook it over medium to medium-low heat, turning occasionally, until evenly crisp. Baking is easier for four thick slices because it cooks them evenly and leaves the stovetop free for the potatoes and chicken.
Why did my maple glaze burn?
The pan was probably too hot or the syrup was added too early. Wait until the chicken is almost done, lower the heat slightly, then add the syrup for only the final minute.
What bread works best?
Use a sturdy but not overly dense sandwich roll, ciabatta roll, or small French-style bâtard. Very soft buns can collapse under the chicken and melted raclette, while a hard baguette can make the tall sandwich difficult to eat.
Is this the same as a club sandwich?
No. A Montreal-style chicken club normally uses sliced toast and a layered structure. This version is a single hot roll with maple-glazed chicken and broiled raclette. It is also sweeter and less spicy than my chicken and bacon wraps.
Suggested Posts
For another rich sandwich with the same melting cheese, try my raclette steak sandwich with Cajun mayo. The pickled onions show how well acidity works with raclette.
For a lighter chicken format, the creamy chicken Caesar wraps use crisp lettuce and a creamy dressing without the melted-cheese layer. My maple-soy chicken thighs explore a similar sweet-savoury balance as a plated main dish.
You can also browse the broader collection of bacon recipes for sandwiches, burgers, pasta, and salads when you have part of a package left.
Easy Maple Bacon Chicken Sandwich with Raclette
Ingredients
- 10 oz chicken tenders
- 4 slices thick maple-smoked bacon
- 4 oz mushroom raclette cheese sliced
- 2 sturdy sandwich rolls
- 1 1/2 oz oil-packed sun-dried tomatoes drained
- 1 cup lightly packed arugula
- 1 tbsp pure maple syrup
- Fine salt as needed
- Freshly ground black pepper as needed
- 1 large pasteurized egg yolk
- 2 tsp Dijon mustard
- 1 tsp lemon juice
- 6 tbsp neutral oil
- 2 tbsp oil reserved from the sun-dried tomatoes
- 14 oz multicoloured baby potatoes halved
- 1 tbsp neutral oil for the potatoes
Instructions
- Heat the oven to 350°F. Bake the bacon on a lined sheet for 15 to 22 minutes until crisp; drain and reserve 1 tablespoon rendered fat.
- Whisk the egg yolk, Dijon, lemon juice, salt, and pepper. Slowly whisk in 6 tablespoons neutral oil, followed by the tomato oil, until thick. Refrigerate.
- Simmer the halved potatoes in salted water for 10 to 15 minutes until just tender. Drain and steam dry.
- Brown the potatoes in 1 tablespoon oil over medium-high heat for 8 to 10 minutes. Season and keep warm.
- Season the chicken lightly. Cook it in the reserved bacon fat for 2 to 3 minutes per side, adding the maple syrup during the final minute, until it reaches 165°F.
- Toast the cut rolls briefly under the broiler. Place the chicken on a clean tray, cover with raclette, and broil until melted and bubbling.
- Spread the rolls with mayonnaise. Layer with arugula, chicken and cheese, sun-dried tomatoes, and bacon. Close and serve with the potatoes.
