Best Bbq Chicken Bacon Melt Recipes

CHEESY CHICKEN BACON MELTS

Steps:

• Place chicken between pieces of wax paper and flatten with the smooth side of a meat mallet to about 1/4-inch thickness, or butterfly thicker chicken breasts.
• In a large skillet, cook bacon until crisp. Set bacon aside.
• Cook onion in bacon drippings until softened. Remove onion from skillet, set aside.
• Add chicken to skillet; cook for about 7-9 minutes on each side,until cooked through (160 degrees internal temperature).
• Place toasted bread slices on a large baking sheet; spread each slice with one teaspoon A-1 steak sauce. Top each with a chicken breast, 2 slices bacon, onion, and cheese.
• Broil 4-6 inches from heat for 1-2 minutes, until cheese is melted.
• If desired, top with ranch dressing.
• Serve open-faced sandwiches immediately.

CHICKEN BACON AND CHEESE MELT

Steps:

• Preheat grill to medium then line with non-stick foil.
• Stir the minced garlic, salt and pepper into the butter. Brush onion slices evenly with garlic-butter mixture as they are placed on grill. Close the lid and cook, turning and moving as needed, for 20 minutes. Increase heat to medium-high.
• Lay flattened breasts on the grill grates. With the remaining garlic sauce, brush all over chicken. Grill, turning once, for 10-12 minutes or until cooked through coating with barbecue sauce in the last few minutes.
• Top each piece of chicken with onions and one slice cheese. Cover and let stand for 30 seconds. Toast buns on grill and spread with mayonnaise or barbecue sauce. Top with chicken steaks and two slices bacon. Close with bread top.

OPEN-FACE BBQ CHICKEN MELTS

Steps:

• Preheat the oven to 450 degrees F.
• Spread both sides of each slice of bread with 1/2 cup of the mayonnaise, dividing evenly, and place on a baking sheet. Sprinkle with 1/2 teaspoon salt and a few grinds of black pepper and bake until the bread is crispy and the mayonnaise is starting to bubble up and turn a light golden brown, about 11 minutes.
• Meanwhile, whisk the ketchup, mustard, 3 tablespoons of the honey, 2 tablespoons of the vinegar, the Worcestershire sauce, 1 teaspoon of the hot sauce, 1/2 teaspoon salt and a generous amount of pepper (10 to 15 grinds) together in a medium bowl until smooth. Reserve 1/4 cup sauce, then fold the chicken into the remaining sauce in bowl and toss to coat well.
• Top each piece of bread with a heaping 1/4 cup chicken mixture and about 1/4 cup shredded cheese. Return to the oven and bake until the cheese is melted, chicken is heated through and bread has turned golden brown, 7 to 8 minutes.
• Meanwhile, combine the red and green cabbage with the remaining 2 tablespoons mayonnaise, 2 tablespoons vinegar, 1 tablespoon honey and 1 teaspoon hot sauce in another medium bowl. Add 1/2 teaspoon salt and a few grinds of black pepper and toss until cabbage is evenly coated.
• Drizzle the reserved sauce over the sandwiches and serve with the cabbage slaw and a dill pickle.

EASY BARBECUE CRISPY CHICKEN MELTS

Steps:

• Heat oven to 425°F. In 13x9-inch pan, place butter. Heat in oven 2 to 3 minutes or until melted.
• In shallow dish, stir Bisquick mix and pepper. Pour milk into small bowl. Coat chicken with Bisquick mixture, then dip into milk and coat again with Bisquick mixture. Place chicken in pan.
• Bake uncovered about 30 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).
• In small microwavable bowl, microwave barbecue sauce uncovered on High about 30 seconds or until warm. Spoon sauce evenly over chicken; top with cheese.