Chicken Sandos & Brown Sugar Bacon Jam
plus Potato Wedges
- Eggs
- Wheat
- Soy
- Milk
**Now with more chicken! You asked, we listened: This isn't the HelloFresh you remember. Bigger menu. Upgraded recipes. Increased portion sizes. More variety. The best way to cook dinner just got BETTER.** Brown sugar bacon jam. Need we say more? You'll make this sweet, savory, umami condiment from scratch with brown sugar bourbon seasoning, balsamic vinegar, bacon, and plum jam, then load it on a juicy seared chicken cutlet and tuck it into a fluffy potato bun with crisp lettuce. Serve with golden-brown roasted potato wedges and a simple green salad on the side.
Ingredients
1 unit
Onion
1 tablespoon
Fry Seasoning
4 ounce
Bacon
1 unit
Brown Sugar Bourbon Seasoning
1 tablespoon
Brown Sugar
2 unit
Ketchup
2 tablespoon
Mayonnaise
(Contains: Eggs)
2 unit
Potato Bun
(Contains: Wheat, Soy)
1 unit
Plum Jam
12 ounce
Chicken Cutlets
1 unit
Baby Lettuce
1.5 ounce
Italian Dressing
(Contains: Milk)
5 teaspoon
Balsamic Vinegar
12 ounce
Potatoes
Not included in your delivery
Salt
Pepper
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into ½-inch-thick wedges. Halve, peel, and thinly slice onion. Trim and discard root end from lettuce. Halve two large leaves crosswise; set aside until ready to serve (these will go on your sandwiches!); chop remaining leaves into bite-size pieces.
• Toss potatoes on a baking sheet with a large drizzle of oil, half the Fry Seasoning, salt, and pepper. (If baking sheet is too crowded for 4 servings, divide potatoes between two sheets; roast on top and middle racks, swapping rack positions halfway through.) • Roast on top rack until browned and tender, 20-25 minutes.
• Halve bacon* lengthwise; slice crosswise into ¼-inch pieces. • Place bacon in a small dry pot over medium heat. Cook, stirring, until browned and crispy, 6-8 minutes. • Turn off heat; using a slotted spoon, transfer bacon to a small bowl. Discard all but 1 TBSP bacon fat (2 TBSP for 4 servings) from pot. TIP: If there's not enough bacon fat, add a drizzle of oil!
• Add onion to pot with bacon fat (off heat); stir to combine, allowing residual heat to soften onion slightly and scraping up any browned bits stuck to bottom of pot, 30 seconds. Return pot to medium-high heat; cook, stirring occasionally, until softened and lightly browned, 4-6 minutes. • Add Brown Sugar Bourbon Seasoning and brown sugar; stir, breaking up any clumps, until combined. Stir in vinegar, jam, and 1 cup water (1 ½ cups for 4 servings). Bring to a boil; cook, stirring occasionally, until reduced and jammy, 8-12 minutes. • Stir in bacon until combined. Transfer bacon jam to bowl used for bacon; set aside to cool.
• While jam cooks, pat chicken* dry with paper towels (if cutlets are on the thicker side, place between two pieces of plastic wrap and pound with a mallet or rolling pin to flatten). Season all over with remaining Fry Seasoning, salt, and pepper. • Heat a drizzle of oil in a medium pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes. TIP: If chicken is browning too quickly, reduce heat and cover pan with lid.
• In a medium bowl, toss chopped lettuce with as much dressing as you like. Taste and season with salt and pepper. • In a second small bowl, combine ketchup and mayonnaise (skip this if you prefer plain mayonnaise on your sandwich!).
• Halve and toast buns. • Spread mayo-ketchup sauce on cut sides of buns if desired (or, if you prefer, serve on the side for dipping!). Fill buns with bacon jam, chicken, and reserved lettuce leaves. • Divide sandos, potato wedges, and salad between plates. Serve with any remaining sauce on the side.
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: The bacon jam was a hit, with many praising its delicious taste and how it complemented the sandwich 🍖.
- Ease of prep: Some found the recipe time-consuming, particularly due to the jam's long reduction time.
- Suggestions: Consider using less water for the jam; cook it in a pan instead of a pot for faster thickening.
- Portions: A few mentioned the chicken portion was smaller than expected; consider adding extra protein.
- Texture: For better texture, try dicing the onions instead of slicing and adding the bacon last to maintain crispiness.
Reviews from our home cooks
The sandwich was very good but the bacon jam needs improvement. Although it had a very good flavor, the consistency wasn't right. One cup of water is way too much and it never thickened right. Also the onions need to be diced and not sliced. Luckily I had some fig jam and added to it to thicken it. Very tasty!!! Great on the Sandos!
This meal was very good. Unfortunately the texture of the crispy bacon was lost when mixed in the sauce; I wouldn't mix it again. There was also too much water used in the sauce as it took a long time to reduce it; I think half of the water should be good enough.
Really liked the flavor of these, although the wife and I used different ingredients. She used the plum jam to make the sweet and sour version, while I just went the onion and fry seasoning route. Still took way more time to prepare than we're willing to spend on a normal dinner.
10/10. Delicious meal. I'd recommend encouraging customers to top the leftover jam and ketchup mixture onto the fries. It's like In N Out animal style fries. Amazing. Also the ketchup mixture can be enhanced with a little bit of liquid smoke.
Yummy! But the water needed for 4 servings is too much. After 20 mins of boiling on high it was still too thin. Never got to a jammy consistency. Yummy tho!!
The Bacon Jam is so good it's unreal. The whole recipe really comes together in a delicious way.
I loved it and would make it again. Although, I prefer your potato rolls to the brioche, they are softer and nicer than the brioche.
The jam took longer than the potatoes but the directions had you putting the potatoes in the oven first. Would have made more sense to make the jam and then fix the rest
These were so good, the brown butter bacon jam was delicious!
Bacon jam took 40 minutes to reduce. Too long. Good flavors but took over 1 hour total.
