Cheesy Ancho BBQ Chicken Sandwiches
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Cheesy Ancho BBQ Chicken Sandwiches

Cheesy Ancho BBQ Chicken Sandwiches

with Candied Bacon, Slaw, Potato Wedges & Honey Mustard Mayo

Winner, winner chicken…sandwich?! Ok, so maybe rhyming’s not our thing, but delicious chicken sandwiches, they’re absolutely our jam! Toasty brioche buns get layered with melty Gouda topped chicken, smoky-sweet and spicy barbecue sauce, candied bacon (oh, yeah!), and creamy slaw. Crispy potato wedges are served alongside more tangy slaw and honey mustard mayo for dipping and dunking. Cue the finger lickin’ and toe tapping.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time10 minutes


serving amount

12 ounce


2 unit


2 unit

Brioche Buns

(Contains Wheat)

1 tablespoon

Fry Seasoning

4 ounce


1 tablespoon

Brown Sugar

4 ounce

Coleslaw Mix

1.5 tablespoon

Sour Cream

(Contains Milk)

4 tablespoon


(Contains Eggs)

5 teaspoon

White Wine Vinegar

4 tablespoon

BBQ Sauce

1 teaspoon

Ancho Chili Powder

1.5 ounce

Honey Dijon Dressing

(Contains Eggs)

10 ounce

Chicken Cutlets

2 slice

Gouda Cheese

(Contains Milk)

Not included in your delivery

2 teaspoon

Cooking Oil

1 teaspoon





Nutrition Values

/ per serving
Calories1420 kcal
Fat79 g
Saturated Fat23 g
Carbohydrate113 g
Sugar43 g
Dietary Fiber5 g
Protein49 g
Cholesterol240 mg
Sodium2050 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Aluminum Foil
Medium Bowl
Small Bowl
Paper Towel
Large Pan



• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into ½-inch-thick wedges. Trim and thinly slice scallions. Halve buns.

Roast Potatoes & Bacon

• Line a baking sheet with foil; toss potatoes on one side of sheet with a drizzle of oil, half the Fry Seasoning (you’ll use the rest later), salt, and pepper. Add bacon* to empty side and sprinkle with brown sugar. • Roast on top rack until potatoes are browned and tender and bacon is crispy, 20-25 minutes. (For 4 servings, divide between 2 foil-lined sheets; roast potatoes on top rack and bacon on middle rack.)

Make Slaw

• Meanwhile, in a medium bowl, combine coleslaw mix, scallions, sour cream, half the mayonnaise, 1 TBSP vinegar, and 1 tsp white sugar (for 4 servings, use a large bowl, 2 TBSP vinegar, and 2 tsp white sugar). Season with salt and pepper.

Mix Sauces

• In a small, microwave-safe bowl, combine BBQ sauce, chili powder, and remaining vinegar. Microwave until slightly thickened, 30 seconds (45 seconds for 4 servings). • In a separate small bowl, combine honey Dijon dressing with remaining mayonnaise. Season with salt and pepper.

Cook Chicken & Toast Buns

• Pat chicken* dry with paper towels; season all over with remaining Fry Seasoning, salt, and pepper. • Heat a drizzle of oil in a large pan over medium heat. Add chicken and cook until browned and cooked through, 6-8 minutes per side. • While chicken cooks, toast buns until golden. • Once chicken is almost done, top with gouda; cover pan with lid to melt cheese, 30-60 seconds.

Finish & Serve

• Spread cut sides of buns with BBQ sauce. Fill buns with chicken, bacon, and a spoonful of slaw. • Divide sandwiches, potato wedges, and remaining slaw (draining first) between plates. Serve with honey mustard mayo on the side for dipping.

Bacon is fully cooked when internal temperature reaches 145°.

Chicken is fully cooked when internal temperature reaches 165°.