Bacon, chicken and cheese is just one of those great combinations, and this is probably why most sandwich shops have this combination on their menu. This is one of my favorite sandwiches at Potbelly, which is why I decided to try it for myself on the grill. It came out just as good as a restaurant, but the key is to use all fresh ingredients. Below are the ingredients for about 4 sandwiches.
Ingredients
2 Chicken Breasts
Olive Oil
SuckleBusters Lemon Pepper Garlic Rub
Sliced Cremini Mushrooms - small pack (8oz)
1oz Worcestershire Sauce
1/4 stick of Butter
1 clove Minced Garlic
Salt
Pepper
Ciabatta Bread - 4 buns
8 strips of bacon
Sharp Cheddar - freshly grated
Instructions
Set up charcoal grill for 2 zone cooking. I used the Big Green Egg
Coat chicken breasts in olive oil
Season with SuckleBusters lemon pepper garlic rub
Sear in a cast iron pan over direct heat for 2 minutes each side
Transfer to indirect heat and cook until internal temperature hit 165º
Wash the mushrooms and add directly to the cast iron pan
Sear mushroom until nicely crusted
Add 1/4 stick of butter to the mushrooms and allow to melt
Add Worcestershire, minced garlic, salt, and pepper to the mushrooms and cook for 5 minutes
Push mushrooms to side of the pan and add bacon strips directly over the cast iron
Cook bacon to desired crispiness and remove pan from the grill
Grate sharp cheddar
Slice up chicken breast into thin slices
Add chicken slices to ciabatta bread followed by bacon, mushrooms, and grated cheddar
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