Best Chicken Bacon Pressed Picnic Sandwiches Recipes

CHICKEN BACON PRESSED PICNIC SANDWICHES WITH RASPBERRY HONEY MUSTARD

Steps:

• Using a bread knife, cut the very top of the loaves off. You don't want the bread pieces to be even halves- you only want to take the very tops off of the loaves so you can hollow out the bottom pieces and fill them with your sandwich ingredients.
• Cut around the inside of the bottom halves, making sure not to cut all the way through. Remove the majority of the tender bread in the center.
• Whisk together the honey mustard and the preserves. spread a generous amount in the bottom bread pieces. Reserve the rest of the raspberry honey mustard for later.
• Press the chicken over the raspberry honey mustard. Then layer with the bacon, cheddar cheese, red onion, and baby spinach, in that order. Press down as you go so that you can fit as much filling as possible.
• Cover the sandwiches with the top bread piece and wrap them very, very tightly with plastic wrap all over. Place the sandwiches in the refrigerator and top them with heavy objects to press them down- cast iron skillets, heavy books, and weights balanced on baking sheets all work well. You want to have about 30 pounds of total pressure on them, if possible, but less will still work.
• Allow the sandwiches to press and the flavors to marry overnight, or for at least 4 hours.
• Remove the sandwiches from the refrigerator, unwrap, and slice into small servings, about 8 pieces per loaf. Allow the picnic sandwiches to come to room temperature and serve with the remaining raspberry mustard

BACON-CHICKEN SANDWICHES

Steps:

• Flatten chicken to 1/2-in. thickness; sprinkle with salt and pepper. In a large skillet over medium heat, cook chicken in oil for 4-5 minutes on each side or until chicken juices run clear. Top each chicken breast half with a tomato and cheese slice; cover and cook for 2-3 minutes or until cheese is melted., Combine chutney and mayonnaise; spread over roll bottoms. Layer with spinach, chicken and bacon; replace tops.

BACON JACK CHICKEN SANDWICH

Steps:

• Preheat a grill for medium heat.
• While the grill preheats, place the bacon in a large skillet over medium-high heat. Cook until browned on both sides. Remove from the pan, and drain on paper towels.
• Rub the poultry seasoning onto the chicken pieces, and place them on the grill. Cook for about 6 minutes per side, or until no longer pink in the center. Top each piece of chicken with 2 slices of bacon and 1 slice of pepperjack cheese. Grill for 2 to 3 more minutes to melt the cheese.
• Place each piece of chicken on a bun, and top with lettuce, tomato, onion and pickle slices before serving with your favorite condiments.