Chicken & Bacon Garlic Bread Sandwiches

🥘 Ingredients

• bacon
  4 strips
• black pepper
  1 tsp
• butter
  2 tbsp
• chicken cutlets
  2 pieces
• fry seasoning
  1 tsp
• garlic powder
  1 tsp
• mayonnaise
  2 tbsp
• olive oil
  1 tbsp
• potato
  1 unit
• potato bun
  2 pieces
• salt
  1 tsp
• smoky mustard
  2 tbsp
• tomato
  1 unit
• water
  1 tsp

🍳 Cookware

• baking sheet
• large pan
• small bowl

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees F. Place butter in a small microwave-safe bowl and bring to room temperature. Wash and dry produce. Cut potato into ½-inch-thick wedges. Thinly slice tomato into rounds and season with salt and black pepper .

   butter: 2 tbsp, potato: 1 unit, tomato: 1 unit, salt: 1 tsp, black pepper: 1 tsp
2. 

   2

   Toss potatoes on a baking sheet with a large drizzle of olive oil , ½ tsp fry seasoning , ½ tsp garlic powder , salt, and pepper. Roast on top rack until browned and tender ⏱️ 20 minutes .

   olive oil: 1 tbsp, fry seasoning: 1 tsp, garlic powder: 1 tsp
3. 

   3

   While potatoes roast, heat a large pan over medium-high heat. Add bacon and cook, turning occasionally and adjusting heat if browning too quickly, until crispy ⏱️ 8 minutes . Turn off heat and transfer to a paper-towel-lined plate. Discard all but a thin layer of bacon fat from pan.

   bacon: 4 strips
4. 

   4

   Pat chicken cutlets 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 and cook until browned and cooked through ⏱️ 3 minutes per side. Turn off heat and transfer to a plate. Wipe out pan.

   chicken cutlets: 2 pieces
5. 

   5

   While chicken cooks, stir remaining garlic powder and a pinch of salt into bowl with softened butter until combined. If butter is not yet softened, microwave in 10-second intervals until soft but not melted. Halve potato bun and 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 minutes .

   potato bun: 2 pieces
6. 

   6

   While buns toast, in a second small bowl , combine mayonnaise , smoky mustard , and water .

   mayonnaise: 2 tbsp, smoky mustard: 2 tbsp, water: 1 tsp
7. 

   7

   Spread non-toasted sides of buns with a thin layer of smoky mustard sauce. 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.