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Chicken Bacon and Cheese Melt: A Grill Master’s Delight

My earliest memory of this Chicken Bacon and Cheese Melt involves a family camping trip, the smoky aroma of the grill mingling with the crisp mountain air. My dad, the self-proclaimed grill master, would meticulously prepare these melts, transforming simple ingredients into a campfire feast that somehow tasted even better under the stars. The combination of juicy, grilled chicken, crispy bacon, and melted cheese, all nestled in a toasted roll, became a symbol of those cherished moments – simple, satisfying, and utterly delicious.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Yield: 4 sandwiches
Dietary Type: Not specified

Ingredients

¼ teaspoon salt
¼ teaspoon ground pepper
2 tablespoons butter, melted
2 tablespoons minced garlic
1 small onion, peeled and sliced (yellow, white or red onion)
8 slices bacon, cooked crisp
4 boneless skinless chicken breasts, pounded thin (lightly seasoned if desired)
Honey barbecue sauce
4 slices cheese, such as monteray jack, cheddar, provolone, etc
4 crusty rolls
Mayonnaise or additional barbecue sauce

Equipment Needed

Grill
Non-stick foil
Small bowl
Brush
Tongs

Instructions

Preheat your grill to medium heat and line it with non-stick foil. This prevents the onions from falling through the grates and makes cleanup much easier.
In a small bowl, stir together the minced garlic, salt, and pepper into the melted butter. This fragrant mixture will be the base for infusing the onions with flavor.
Brush the onion slices evenly with the garlic-butter mixture as you place them directly on the grill. Make sure each slice gets a generous coating for optimal flavor.
Close the grill lid and cook the onions, turning and moving them as needed, for approximately 20 minutes. Keep a close eye on them to prevent burning, adjusting the heat if necessary. The goal is for them to become tender and slightly caramelized.
Increase the grill heat to medium-high. Now it’s time to grill the chicken breasts.
Lay the flattened chicken breasts directly on the grill grates. Using the remaining garlic-butter sauce, brush it generously all over the chicken. This will add a delicious savory flavor and help keep the chicken moist.
Grill the chicken, turning it once, for 10-12 minutes or until it is cooked through. The internal temperature should reach 165°F (74°C). During the last few minutes of grilling, coat the chicken with the honey barbecue sauce. This will create a sweet and sticky glaze.
Top each piece of chicken with the grilled onions and one slice of cheese. The heat from the chicken will melt the cheese beautifully.
Cover the grill and let the chicken stand for about 30 seconds to allow the cheese to fully melt and become gooey.
Toast the crusty rolls on the grill. This adds a nice textural contrast and prevents the bread from becoming soggy.
Spread mayonnaise or additional barbecue sauce on the toasted rolls. This adds extra moisture and flavor to the sandwich.
Top the rolls with the chicken steaks, followed by two slices of cooked crisp bacon on each sandwich.
Close the sandwiches with the bread tops and serve immediately. Enjoy!

Expert Tips & Tricks

Pounding the chicken breasts to an even thickness is crucial for even cooking. Use a meat mallet or rolling pin to achieve this. This ensures that the chicken cooks through at the same rate, preventing some parts from becoming dry while others are still undercooked.
Don’t overcrowd the grill. Give the chicken and onions enough space to cook properly. Overcrowding can lower the grill temperature and result in steaming rather than grilling, which won’t give you that desirable smoky flavor.
For a more intense smoky flavor, add wood chips to your grill. Hickory or mesquite wood chips work well with chicken and bacon.
If you don’t have a grill, you can easily make these in a skillet on the stovetop. Cook the onions in a skillet with butter, then pan-fry the chicken until cooked through. Finish by melting the cheese under the broiler.
Make Ahead Tip: You can cook the bacon and onions ahead of time and store them in the refrigerator. This will save you time when you’re ready to assemble the sandwiches. You can also pound and season the chicken breasts in advance.

Serving & Storage Suggestions

Serve your Chicken Bacon and Cheese Melts immediately while the chicken is juicy, the cheese is melted, and the bacon is crispy. These sandwiches are perfect with a side of coleslaw, potato salad, or a simple green salad.

Leftovers should be stored in an airtight container in the refrigerator. They will last for up to 3 days. To reheat, you can microwave them briefly, but the best way to reheat is in a skillet over medium heat or in a toaster oven to maintain the crispness of the bread and bacon.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value*
Calories	627.3 kcal	N/A
Calories from Fat	291 g	46%
Total Fat	32.4 g	49%
Saturated Fat	15.8 g	79%
Cholesterol	138 mg	46%
Sodium	1326.4 mg	55%
Total Carbohydrate	38 g	12%
Dietary Fiber	1.7 g	6%
Sugars	1.8 g	7%
Protein	44.2 g	88%

*Percent Daily Values are based on a 2,000 calorie diet.

Variations & Substitutions

Spice it up: Add a pinch of red pepper flakes to the garlic-butter mixture or use a spicy barbecue sauce.
Different cheese: Experiment with different types of cheese, such as pepper jack for a spicy kick, or smoked gouda for a smoky flavor.
Gluten-free: Use gluten-free rolls for a gluten-free version.
Turkey bacon: Substitute turkey bacon for a slightly healthier option.
Vegetarian: Replace the chicken with grilled portobello mushrooms for a vegetarian alternative. Marinate the mushrooms in the garlic-butter mixture before grilling.
Add vegetables: Sliced tomatoes, lettuce, or avocado would be delicious additions to these sandwiches.
In place of bottled honey barbecue sauce, try Recipe #430587 (Honey Chipotle Barbecue Sauce).

FAQs (Frequently Asked Questions)

Q: Can I use frozen chicken breasts?
A: Yes, but make sure they are completely thawed before grilling. Thawing them in the refrigerator overnight is the safest method.

Q: How do I prevent the chicken from drying out on the grill?
A: Pounding the chicken to an even thickness, brushing it with the garlic-butter mixture, and avoiding overcooking are all key to keeping the chicken moist.

Q: Can I make these sandwiches ahead of time?
A: While you can prepare some components ahead of time (like the bacon and onions), it’s best to assemble the sandwiches just before serving to prevent the bread from becoming soggy.

Q: What’s the best way to cook the bacon?
A: You can cook the bacon in a skillet, in the oven, or even in the microwave. The key is to cook it until it’s crispy but not burnt.

Q: What kind of rolls should I use?
A: Crusty rolls, such as ciabatta or French rolls, work best. They can stand up to the juicy filling without becoming soggy.

Final Thoughts

This Chicken Bacon and Cheese Melt is more than just a sandwich; it’s a symphony of flavors and textures that will transport you back to simpler times. Whether you’re grilling outdoors or cooking indoors, this recipe is sure to be a crowd-pleaser. Don’t be afraid to experiment with different variations and make it your own. So fire up the grill, gather your ingredients, and prepare to indulge in a truly unforgettable culinary experience. I encourage you to try this recipe and share your feedback! Pair it with a refreshing iced tea or your favorite craft beer for the perfect meal.

Chicken Bacon and Cheese Melt Recipe