A great alternative to a chicken club wrap.

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Recipe Summary

prep:
20 mins
cook:
15 mins
total:
35 mins
Servings:
4
Yield:
2 sandwiches
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat sandwich press according to manufacturers' instructions.

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  • Heat oil in a skillet over medium heat. Add chicken; cook, turning halfway through, until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer to a plate.

  • Place bacon in a separate skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.

  • Spread 1 tablespoon butter over the outside of each slice of bread. Spread mayonnaise over 2 bread slices; assemble chicken, bacon, Cheddar cheese, tomato, and sprouts on top. Cover with the remaining 2 slices, buttered side-up. Place sandwiches into the sandwich press; cook until cheese is melted and bread is toasted, 5 to 8 minutes.

Cook's Notes:

You can use rye bread instead of French if preferred.

Margarine can be substituted for the butter.

You can use use 1 cup chopped lettuce in place of the alfalfa sprouts if desired.

Cheese is optional; don't be afraid to try different varieties.

Nutrition Facts

637 calories; protein 28.5g 57% DV; carbohydrates 26.3g 9% DV; fat 46.7g 72% DV; cholesterol 115.4mg 39% DV; sodium 1058.6mg 42% DV. Full Nutrition
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