Chicken & Bacon Garlic Bread Sandwiches
with Tomato, Potato Wedges & Smoky Mustard Sauce
- Wheat
- Soy
- Eggs
- Milk
Garlic bread can be so much more than a side dish. You'll toast pillowy potato buns with garlic butter, spread with smoky mustard sauce, and fill with juicy chicken cutlets, smoky bacon, and juicy sliced tomato. Serve with roasted potato wedges for a fresh, savory spin on a classic chicken sando.
Ingredients
2 unit
Potato Bun
(Contains: Wheat, Soy)
1 tablespoon
Fry Seasoning
1 unit
Tomato
12 ounce
Potato
2 ounce
Smoky Mustard
10 ounce
Chicken Cutlets
1 teaspoon
Garlic Powder
4 tablespoon
Mayonnaise
(Contains: Eggs)
4 ounce
Bacon
Not included in your delivery
Salt
Pepper
Cooking Oil
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Place 2 TBSP butter (4 TBSP for 4 servings) in a small microwave-safe bowl; bring to room temperature. Wash and dry produce. • Cut potatoes into 1⁄2-inch-thick wedges. Thinly slice tomato into rounds; season with salt and pepper.
• Toss potatoes on a baking sheet with a large drizzle of oil, 1⁄2 tsp Fry Seasoning, 1⁄2 tsp garlic powder, salt, and pepper (1 tsp Fry Seasoning and 1 tsp garlic powder for 4 servings). • Roast on top rack until browned and tender, 20-25 minutes.
• While potatoes roast, heat a large dry pan over medium-high heat. Add bacon* and cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. • Turn off heat; transfer to a paper-towel- lined plate. • Discard all but a thin layer of bacon fat from pan.
• Pat chicken* dry with paper towels and season all over with remaining Fry Seasoning, salt, and pepper. • Heat pan with reserved bacon fat over medium-high heat. (If bacon did not yield enough fat, add a drizzle of oil.) Add chicken; cook until browned and cooked through, 3-5 minutes per side. TIP: Lower heat if chicken begins to brown too quickly. • Turn off heat; transfer to a plate. Wipe out pan.
• While chicken cooks, stir remaining garlic powder and a pinch of salt into bowl with softened butter until combined. TIP: If butter is not yet softened, microwave in 10-second intervals until soft but not melted. • Halve buns; spread garlic butter on cut sides. • Place buns, cut sides down, in pan used for chicken over medium-low heat. Toast, pressing down with a spatula, until golden brown, 1-2 minutes.
• While buns toast, in a second small bowl, combine mayonnaise, smoky mustard, and 1 tsp water (2 tsp for 4 servings).
• Spread non-toasted sides of buns with a thin layer of smoky mustard sauce (the toasted sides will be on the outside!). Fill buns with chicken, bacon, and tomato. • Divide sandwiches and potato wedges between plates. Serve with remaining smoky mustard sauce on the side for dipping.
Pork is fully cooked when internal temperature reaches 145°.
Poultry is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the smoky mustard sauce, calling it delicious and a highlight of the dish 🍲.
- Ease of prep: Some found it a bit messy to eat, with the upside-down bun causing slippage; consider keeping buns right-side up.
- Suggestions: Consider pounding or butterflying the chicken for easier eating; adding cheese could enhance flavor further.
- Leftovers: Tastes great even cold the next day, making it good for meal prep.
- Portions: Several mentioned the sandwich was quite large and filling, though some wanted more bacon.
Reviews from our home cooks
Delicious sandwich! Only criticism- I would like to know how to make it less... wet? Less juicy? Again, it was so good, but with the tomato, mustard sauce, and juicy chicken, it was a very damp culinary experience. Would like advice on how to make it less damp.
These sandwiches were delicious and easy to prepare. The potatoes were too small to cut into wedges so I made the smokey mustard potato salad instead, which we really like. We get tired of the roasted or mashed potatoes all the time so the potato salad was a welcome change.
My son and I enjoyed this sandwiches a lot. The bacon adds another layer of deliciousness to the otherwise plain chicken. The smoky mustard and mayo sauce is nice and is a good dipping sauce. I think unlike other sandwiches' preparation browning the breads on the same pan adds another layer of burnt-crispy umami to the mouth.
Chicken breast was very good, the mustard sauce was also very tasty on the sandwich and for a dip for the potato wedges
Chicken, bacon, and garlic- need I say more. Maybe serve on garlic toast instead of upside down buns though as stuff liked to slide off the rounded bun.
Loved this sandwich! The idea of turning the bun into garlic bread was perfection! My whole family enjoyed!
Leaving the mustard off is the best idea quite honestly and maybe shredded chicken instead of the full chicken itself because they don't fit well on there and they don't cook well but I did enjoy this meal very much so after cutting the chicken in half it cooked much better to put on the flatbread it was an absolutely extremely wonderful meal and I will be getting these again.
The buns were confusing to cook. To make it easier they should be sent as french toast rather than regular burger buns in which I had to flatten and season on both sides? Other than that we enjoyed the meals; something about the chicken and crunchy bacon that went very well together.
Small Yellow potatoes were given, doesn't make a great fry but the sandwich was delicious.
I'm not a fan of the smoky flavor at all, my husband liked it but thank goodness I tasted it first before putting it on and I used honey mustard instead. Also the bacon is bizarre, it's so thick it turns out like beef jerky and it's hard to chew. Otherwise it's a really good meal
