Saturday, November 29, 2008

Month of Bacon: Marlboro Man's Second Favorite Sandwich

I don't know how many of you read The Pioneer Woman (PW), but I am subscribed to her cooking blog. I enjoy reading about new recipes. This recipe was submitted by Julie, who reads PW, and also likes the pasta carbonara, which has bacon, and was submitted to PW by Pastor Ryan. And which I tried, but for some reason, mine turned out a little soupy. Tasty, but soupy. Anyway, without further ado, here is Julie!

Okay, so I've decided against doing the carbonara, even though I absolutely adore it. It didn't turn out when you did it??? That's too bad! Anyway, the recipe is too long and I can't copy and paste it and I'm lazy, so I'm choosing the sandwich instead - I can remember all the steps without having to refer to PW's website. Here you go:

Marlboro Man's Second Favorite Sandwich

Boneless, skinless chicken breasts (depending on how many sandwiches you want)
Peppered, thick-cut bacon
Lemon Pepper seasoning
Salt (optional)
Cheese - I used Swiss but you could use any kind
Buns - I used Kaiser rolls but go with what you like

Cut the package of bacon in half, this makes the bacon easier to arrange in the pan and the slices cook faster and keep their shape. Cook bacon in a skillet 'til crispy - though not too crispy!

While the bacon is cooking, wash the chicken breasts and pat dry. One breast at a time, put between two sheets of wax paper and whack with a rolling pin/smooth side of a mallet/sturdy glass to even out the thickness of the chicken - you're not flattening the chicken, just evening it out so it cooks evenly everywhere. Generously sprinkle the lemon pepper on both sides of the chicken (and salt if you desire - it isn't part of the original recipe but I added it).

When the bacon has finished cooking, remove it to drain on paper towels. Drain the grease from the pan, then add a little back so the chicken doesn't stick (unnecessary if using a nonstick pan, but you might want the added flavor). Add the chicken breast(s) to the pan and cook for 4 minutes or 'til nicely browned and the edges are turning opaque.

Flip the chicken over. Lay slices of bacon on the chicken followed with slices of cheese. Cover for a few minutes to let the chicken continue to cook and the cheese to melt.

Prepare bun however you'd like. MM likes his plain, PW adds Grey Poupon mustard, Cardine mentioned she'd like veggies, so do whatever makes you happy. I ate mine plain but I think avacado would be a really nice touch. Place the chicken/bacon/cheese on the bun and enjoy!

Also, if you're watching your carbs, you could forget the bun and not have it as a sandwich.

For step-by-step pictures, go here. Bon Appetit!

I think this looks really good, but I like pepper. I like lemon, too, but I have bad experiences with lemon pepper. Yeah, I don't get it, either.


tearese said...

I heart PW. All the food on her site always looks good...except maybe the alcohol soaked items. Yay Julie.

Cardine said...

The rum-soaked cake thing didn't really look like my thing. But my sister likes rum-flavored stuff, so she would probably like it.

I also heart PW. And I heart Tearese and Julie, too!