Bacon Wrapped Chicken Breast Sandwiches | CookOS

Bacon Wrapped Chicken Breast Sandwiches

Name: Bacon Wrapped Chicken Breast Sandwiches
Prep time: 15 min
Cook time: 2 h 50 min
Total time: 3 h 5 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 boneless, skinless chicken breasts; 3 slices bacon; 2 tsp brown sugar; ½ tsp smoked paprika; 2 tsp mayonnaise; 2 hamburger buns; 2 bibb lettuce leaves; ½ tsp salt; ¼ tsp ground black pepper

These bacon-wrapped chicken breast sandwiches combine lean chicken with crispy bacon and a sweet-smoky brown sugar and smoked paprika mayo sauce, broiled until golden. The bacon infuses the chicken with flavor while the sauce doubles down on the smoky-sweet profile.

🌍American 🏷️Bacon 🏷️Chicken 🏷️Sandwich 🏷️Smoked paprika Brown sugar

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🏷️Mayonnaise

Total

3h 5m

Servings

Difficulty

Medium

Est. Cost

$19–$31

Recipe Source

View original recipe

From Recette Magazine

Ingredients

2 boneless, skinless chicken breasts
3 slices bacon
2 tsp brown sugar
½ tsp smoked paprika
2 tsp mayonnaise
2 hamburger buns
2 bibb lettuce leaves
½ tsp salt
¼ tsp ground black pepper

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Instructions

1
Pat chicken dry and season with ½ tsp salt and ¼ tsp ground black pepper. Cut bacon in half and layer on top of chicken without overlapping.
2
Transfer chicken to a Suvie pan and insert pan into your Suvie, input settings, and cook now or schedule. Suvie Cook Settings: Bottom Zone: Sous Vide at 160°F for 1 hour, Top Zone: Sous Vide at 160°F for 1 hour
3
While the chicken cooks, stir brown sugar, smoked paprika, and mayonnaise together in a small bowl.
4
Once the chicken is done cooking, pour off any liquid from the pan. Broil for 10 minutes, rotating pan halfway through cooking until bacon is browned. Pour off any residual liquid after broiling.
5
Spread sweet and smoky mayo between hamburger buns and top each with lettuce leaves and a chicken breast.

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Tips & Notes

Pro tips

Pound the chicken breasts to an even ½-inch thickness before wrapping with bacon to ensure uniform cooking and a crispy bacon exterior.
Place the broiler rack 4-6 inches from the heat source and watch closely in the final 2-3 minutes—the mayo-based sauce can char quickly.
Secure bacon with toothpicks if needed to prevent unraveling during broiling; remove before serving.
Let the chicken rest 2-3 minutes after broiling so it stays juicy when assembled and bitten into.

Substitutions

Hamburger buns → brioche buns or ciabatta rolls (toasts to a sturdier crumb)
Bibb lettuce → butter lettuce or romaine (same crisp, cool contrast)
Mayonnaise → Greek yogurt (reduces richness; use same amount)
Boneless chicken breasts → bone-in breasts (increase cooking time by 5–10 minutes)

Storage & make-ahead

Store cooled sandwiches in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F oven for 8–10 minutes; broiling again may dry out the chicken.

Common Questions

How do I know when the chicken is fully cooked?

Use a meat thermometer to check that the thickest part of the breast reaches 165°F (74°C). The bacon should be crispy and the chicken no longer pink inside.

Can I prepare these sandwiches ahead of time?

Yes. Wrap the bacon around the chicken, cover, and refrigerate up to 4 hours before broiling. The sauce can be made and stored separately for up to 2 days.