This is a great sandwich for lunch or you could add a salad or a bowl of soup and serve these sandwiches for dinner. This recipe will make four hearty sandwiches. I hope you enjoy them!
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2 English muffins, sliced in half
2 cups chicken breast, diced (I stew my own chicken but you could probably use canned)
1 ½ tablespoons onion, finely chopped (I use a sweet onion like a Vidalia)
½ cup mayonnaise (use a little more if the mixture seems too dry)
Salt, to taste
4 slices of cheese (I use Swiss and American)
4 slices of bacon (I used the Tyson fully cooked ready to serve bacon)
Preheat the oven to 350°. Cut the English muffins in half and place them on a baking sheet that has been sprayed with cooking spray. Put the pan into the preheated oven and toast the muffin halves for five minutes. (Don’t skip this step or the bread will be soggy once you add the chicken salad mixture.)
While those are toasting, mix together the diced chicken breast, onion, and mayonnaise. Salt to your taste; mix well. Spoon the mixture onto the four English muffin halves. Bake for ten minutes or until warmed through.
While those are baking, place the bacon slices on a plate lined with paper towels and microwave the slices for about 30 seconds or until the bacon is almost crisp and most of the fat has drained away. (Or use regular bacon and cook it until almost crisp.) Cut each slice in half.
Remove the pan from the oven and top each muffin half with the cheese. (If you cut the Swiss cheese and American cheese slices into quarters, you can alternate them and make a checkerboard design on each muffin. My boys loved that when they were little.)
Add the bacon (one slice for each sandwich) in a crisscross pattern. Put the muffin halves back in the oven until the cheese has melted and the bacon is crisp.
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