I’ve made dozens of sandwiches and Philly-style subs on the griddle over the years, but this one has become one of my favorites. The mix of smoky bacon, tender chicken, tangy BBQ sauce, and melty Gouda all piled into a toasted sub bun just works. It’s hearty, simple to make, and delivers big flavor every time. That’s why this recipe earned a spot in my Top 101 Griddle Meals.
BBQ Bacon Chicken Philly
Servings: 6
Equipment
- 1 Spatula
- 1 melting dome
Ingredients
- 2 tablespoons mayonnaise
- 2 lbs chicken breast diced
- 1.5 tablespoon Montreal Chicken Seasoning
- ½ lb bacon diced
- ½ red onion sliced
- 6 slices Gouda cheese
- ½ cup of your favorite BBQ sauce
- 6 Aunt Millie’s little sub buns
Instructions
- Marinate the chicken: In a bowl, mix diced chicken with sliced red onion, 2 tablespoons mayonnaise, and Montreal Chicken Seasoning. Cover and refrigerate for at least 4 hours.
- Preheat the griddle to medium heat. 400 degrees
- Cook the bacon until about halfway done. Push to one side of the griddle.
- Add the marinated chicken and onions to the griddle next to the bacon. Cook for about 4 minutes, then flip and cook another 4 minutes, or until the chicken reaches 165°F.
- Toss in the bacon to combine with the chicken and onions.
- Pour BBQ sauce over the mixture and toss a few times to coat evenly.
- Top with slices of Gouda cheese and cover with a dome to melt.
- Place buns cut-side down directly on top of the cheesy chicken mixture. Once the cheese is melted, put your bun on top and slide a spatula underneath to flip (cheesesteak style).
- Slice, serve, and enjoy hot off the griddle!
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