Texas-Sized BBQ Chicken and Cheddar Sandwiches
Has Kim tried this? No
4 slices bacon, halved crosswise
4 boneless, skinless chicken breasts
Salt and pepper
1 c barbecue sauce
1 canned chipotle chile in adobo sauce, minced
1/4 c water
4 large onion rolls, split in half
1.5 c shredded cheddar cheese
1. Adjust oven rack to upper-middle position and heat oven to 400 degrees. Fry bacon in large nonstick skillet over medium-high heat until crisp, about 4 minutes. Transfer to large plate lined with paper towels and pour off all but 1 tbsp fat.
2. Pat chicken dry with paper towels and season with salt and pepper. Cook chicken in bacon fat until browned on one side, about 4 minutes. Flip chicken and add barbecue sauce, chipotle, and water. Cover, reduce heat to medium, and simmer until chicken is cook through and sauce is slightly thickened, about 8 minutes. Remove chicken from skillet and slice crosswise into 1/4 inch pieces.
3. Arrange rolls cut-side up on baking sheet. Divide chicken among bottom halves of rolls and top with sauce, cheese, and bacon. Bake open faced sandwiches in oven until cheese melts and rolls are golden brown, about 4 minutes. Top each sandwich with toasted roll top and serve.