Crispy Midtown Recipe
Grilled chicken breast topped with lean bacon, lettuce, tomato, melted American cheese and mayo served on a bagel. Served with potato chips or banana
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Ingredients
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Sandwich
Sides (choose one)
Method
Sandwich
- 1
Prepare chicken
Pound the chicken breast to an even thickness (~1/2 inch) using a meat mallet or rolling pin inside a plastic bag. Pat dry with paper towels. Rub both sides with olive oil, then season with salt, black pepper and garlic powder.
- 2
- 3
Grill chicken
Heat a grill pan or outdoor grill to medium-high (about 375–400°F / 190–205°C). Lightly oil the grates or pan. Grill the seasoned chicken breast 4–5 minutes per side, or until internal temperature reaches 165°F (74°C). Remove and let rest 3 minutes, then slice if desired to fit the bagel.
- 4
Toast bagel and melt cheese
While the chicken rests, split the bagel and spread the softened butter on the cut sides. Toast the bagel cut-side down in a clean skillet over medium heat until golden, about 2–3 minutes. Place the grilled chicken on one bagel half, top with a slice of American cheese, cover the skillet and allow cheese to melt for 1–2 minutes.
- 5
Assemble sandwich
Spread 1 tablespoon mayonnaise evenly on the other bagel half. Layer lettuce leaves over the melted cheese, add tomato slices, then place the cooked bacon strips on top. Close the sandwich with the mayo-spread bagel half. Press gently, slice in half if desired, and serve immediately.
Sides
- 6
If serving with potato chips: place 1 cup of chips in a bowl or alongside the sandwich on the plate.
- 7
If serving with banana: leave the banana whole and place it on the plate next to the sandwich. Optionally slice the banana and serve on the side.