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Cheesy Ancho BBQ Chicken Sandwiches

Cheesy Ancho BBQ Chicken Sandwiches

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

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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.

Allergens:MilkWheatEggsSoy

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

Total Time35 minutes
Prep Time10 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

12 ounce

Potatoes

2 unit

Scallions

2 unit

Brioche Buns

(ContainsMilk, Wheat, Eggs, Soy)

1 tablespoon

Fry Seasoning

4 ounce

Bacon

1 tablespoon

Brown Sugar

4 ounce

Coleslaw Mix

1.5 tablespoon

Sour Cream

(ContainsMilk)

4 tablespoon

Mayonnaise

(ContainsEggs)

5 teaspoon

White Wine Vinegar

4 tablespoon

BBQ Sauce

1 teaspoon

Ancho Chili Powder

1.5 ounce

Honey Dijon Dressing

(ContainsEggs)

10 ounce

Chicken Cutlets

2 slice

Gouda Cheese

(ContainsMilk)

Not included in your delivery

2 teaspoon

Cooking Oil

1 teaspoon

Sugar

Kosher Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ 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.
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Aluminum Foil
Medium Bowl
Small Bowl
Paper Towel
Large Pan
Instructionsarrow up iconarrow up icon
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1

• 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.

2

• 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.)

3

• 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.

4

• 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.

5

• 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.

6

• 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°.