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Maple Cheddar Chicken & Smoked Bacon Sandwich

Name: Maple Cheddar Chicken & Smoked Bacon Sandwich
Prep time: 30 min
Cook time: 15 min
Ingredients: 4 slices Pane Casereccio / Pain Campagnard; 1/4 cup buttermilk; 1/4 tsp garlic powder; 1/4 tsp paprika powder; 1 pinch/es of cayenne pepper; 2 boneless chicken cutlets, pounded thin; 3 tbsp maple syrup; 2 tbsp mayonnaise; 2 tbsp olive oil; 1/2 cup gluten free bread crumbs; 1/2 cup Paniermehl - Breadcrumbs; 1/4 tbsp salt; 1 pinch/es of black pepper; 2 lettuce leaves; 4 slices tomato; 4 slices cheddar cheese, sharp; 4 slices smoked bacon, crispy

2 people

45 min

This Maple Cheddar Chicken & Smoked Bacon Sandwich will be a hit with the whole family. Our secret? We tenderize the chicken cutlets in a flavorful buttermilk marinade.

Cook

Preparation

in 30 minutes

Cooking

in 15 minutes

Temperature

200 °C

Combine buttermilk, garlic powder, paprika and cayenne pepper in a medium bowl.
Place chicken cutlets in buttermilk mixture. Cover bowl and place in refrigerator to marinate for 15 minutes.
Preheat oven to 200°C.
Combine maple syrup and mayonnaise in a small bowl. Set aside.
Brush a baking sheet with olive oil.
Mix bread crumbs, salt and pepper in a shallow bowl.
Dredge each chicken cutlet in bread crumb mixture, pressing on the crumbs so they adhere to both sides. Place cutlets on prepared baking sheet.
Bake cutlets for 8 minutes. Turn each cutlet over, and bake for an additional 7 minutes. (Chicken is done when it reaches an internal temperature of 75°C on an instant read thermometer.)
Spread one side of bread slices with maple mayonnaise mixture.
Evenly layer lettuce, tomato, chicken, avocado, cheese, and bacon on 2 slices of the bread. Top with remaining bread slices.

Ingredients

slices

Pane Casereccio / Pain Campagnard

1/4

cup

buttermilk

1/4

tsp

garlic powder

1/4

tsp

paprika powder