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.
Ingrédients
- 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.
Vidéo
Notes
For a simpler sauce, mix 1/4 cup prepared mayonnaise with 1 tablespoon Dijon mustard and 1 teaspoon lemon juice. Refrigerate leftover homemade sauce promptly and use pasteurized egg for preparations that will not be cooked.