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Bacon + Swiss Chicken Sandwich

Active Time: 30 minutes
Total Time: 30 minutes
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Why we love it:

This sandwich feels like something I’d order in a pub or a chain restaurant. It’s comforting and classic in that way and I love cooking like this at home because I have control of the flavors and quality of the ingredients (read: no skimpy bacon for me please!).


  • 12 pound Bacon
  • 1 pound Chicken Breast (boneless/skinless - cutlets are easy)
  • 1 Tablespoon Dijon Mustard (divided)
  • 1 Tablespoon Mayonnaise (divided)
  • 8 ounces Swiss Cheese (sliced)
  • 1 Heirloom Tomato
  • 4 Brioche Hamburger Buns
  • 4 cups Spring Mix Salad Greens
  • 1 Cucumber
  • 3 Tablespoons Salad Dressing

Cooking Instructions

  • 1. BACON

    Sauté the bacon in pan on the stove top; or microwave it; or bake it at 425 until it’s crisp to your preference. Any method works here. Set aside out of the cooking grease when done.

  • 2. CHICKEN

    Stir together the mustard and mayo. Use half of it to rub on the chicken. Season both sides with salt and pepper.

    Heat a grill pan over medium-high heat and sear for 4 minutes. If you want to make cross hatches, rotate 90 degrees and cook for another 3 minutes. Flip and repeat on the other side, cooking the chicken breast for about 10 - 15 minutes total depending on thickness. If they’re quite thick and you’re worried about them cooking through, add them to the oven for a few minutes or cover the grill pan for 3 minutes.


    When the chicken is cooked through, layer on the slices of cheese and bacon. Cover until the cheese melts. Turn off heat.

  • 4. SERVING

    Spread the remaining sauce on buns, top with chicken. Slice tomato and add to the top. Slice in half if desired.

    Serve with lettuces, sliced cucumber, and toss with salad dressing to taste.

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    use GF sliced bread or rolls or serve between slices of lettuce, or just eat with a fork and knife
    omit the cheese and mayo and use hummus, pesto, or BBQ sauce for a spread
    boneless thighs work well too
  • SWISS:
    any melting cheese
  • ADD ON:
    I usually serve this with fruit or a handful of potato chips too

Prep Ahead & Use It Up

  1. Mix mayo and dijon marinade and sauce
  2. If helpful, you can cook bacon a day ahead, but it’s slightly better fresh I think
  3. Cook chicken a day or 2 ahead and reheat to melt cheese and serve
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