Its SUPER BOWL week!
For those of you who don’t know me, let me give you a quick introduction. I love food and I love football. Now (alas) my Saints lost in a crazy fashion during the playoffs and my second favorite team, the Cowboys, well it was a rough year.
But you know what?! I can still celebrate FOOTBALL and FOOD so the Super Bowl is always a W for me.
I make this chicken all of the time, and it can be served on brioche buns or with some mashed potatoes and steamed broccoli on the side. But everything is better in a messy, somewhat portable bun, especially on a game day.
Also, have you ever had brioche before?! I suggest you try it. Really, its delicious.
So whether its a for game day or any day these sandwiches are sure to impress!
Barbecue Bacon Cheddar Chicken Sandwiches with Roasted Jalapenos
- 6 Strips of Bacon (cooked)
- 1 cup Cheddar Cheese (shredded)
- 1 1/2 cups Head & Country Barbecue Sauce (I use Hot and Spicy)
- 4 Chicken Breasts
- 2 TB Head & Country Sweet & Spicy Seasoning
- 1 tsp Garlic Salt
- 4 Jalapenos
- 4 Buns (I use Brioche)
- 1/2 stick Butter
- Chopped Green Onion (for Garnish)
Set grill to medium high heat. Sprinkle both sides of the chicken breasts with HC seasoning and salt. Once the grill has reached high enough heat, place chicken on the grill. After 4 minutes, rotate the chicken 90º and cook for another 3-4 minutes. Flip the chicken and repeat the rotation to get those nice grill marks. Once the chicken has reached an internal temperature of 165º, brush 1 cup of barbecue sauce over the four breasts. Place bacon over the barbecued chicken and then sprinkle on the shredded cheddar cheese. Close the lid to the grill and cook for an additional 2-3 minutes or until the cheese has fully melted. Once melted, remove from the grill and onto the toasted brioche buns or to a plate for assembly. Sprinkle with green onion for garnish.
For the Jalapenos:
Wash and dry the whole jalapenos. Once the chicken is placed on the grill, add the jalapenos, charring but not burning them on each side. These can be chopped and put into the sandwich or if you like me, I serve them on top of the bun so each person has the option of kicking their sandwich up a little more boldly.
For the Buns:
Melt the butter in a microwave safe dish. Brush each bun liberally with the butter. If your grill has enough empty space while grilling the chicken, place the buns inside down against the grill grates to toast the bread. Or place under a broiler for 1-2 minutes for a browning effect. Spread remainder of the barbecue sauce on the buns.