From the moment he saw the recipe and visual guide for making a cowboy’s second favorite sandwich, Speedy was sure he would make some. And so, he did. Last Sunday — Daddy’s turn to cook day.
Chicken thigh fillets topped with crisp bacon topped with gooey melted cheese, and stuffed in mustard-smothered hamburger buns.
Serves 6 to 12; one to two sandwiches per person.
12 chicken thigh fillets
500 g. of belly bacon
12 slices of cheese (twice as much if cheese slices are small)
juice of one lemon
Using a mallet or a rolling pin, flatten the chicken thigh fillets to about a quarter of an inch thick.
Season with the lemon juice, salt and pepper.
Let rest while you cook the bacon.
Separate the belly bacon slices.
Fry in a non-stick pan (you may have to add a little oil if not using a non-stick pan) until browned and crisp.
Drain the browned bacon on paper towels.
Pour off the bacon fat until only about two tablespoonfuls remain. Fry the chicken thigh fillets in batches.
Turn the chicken over halfway through cooking time to brown both sides evenly.
When the chicken is almost done, top with a few slices of bacon.
Lay a slice or two of cheese on top of the bacon.
Cover the pan to allow the cheese to melt.
So, that’s how your sandwich filling looks.
Squeeze some mustard on the bottom half of a bun.
Place a bacon and cheese topped chicken fillet on the bread.
Cover with the top half of the bun and start biting into the sandwich. :)