Ash's Bacon Cheese Chicken Grill Recipe

Pound and marinate

Pat the chicken breasts dry. If breasts are thick, butterfly or place between plastic and gently pound to an even 1/2-inch thickness. In a shallow dish combine olive oil, soy sauce, Worcestershire, minced garlic, smoked paprika, kosher salt and black pepper. Add chicken, turn to coat thoroughly, cover and refrigerate for 20–30 minutes (or up to 2 hours).

Heat a large skillet over medium heat. Add the bacon strips in a single layer and cook 3–5 minutes per side until crisp (cook in batches if necessary). Transfer bacon to a paper towel–lined plate to drain and reserve 1 tablespoon of bacon fat in the skillet; discard remaining fat or save for another use. When cool, roughly chop or leave whole depending on preference.

In the same skillet with the reserved tablespoon of bacon fat, add the sliced onion and cook over medium heat 4 minutes until beginning to soften. Add sliced mushrooms and a small pinch of salt. Sauté, stirring occasionally, 6–8 minutes until onions are caramelized and mushrooms are browned. Remove from skillet and keep warm.

Preheat a grill or grill pan over medium-high heat and oil the grates lightly. Remove chicken from marinade and let excess drip off. Grill chicken 4–5 minutes per side, until cooked through and internal temperature reaches 165°F (74°C). For the last 1 minute of grilling, top each breast with 2 slices of cheddar cheese, close the grill lid or cover the pan to melt the cheese.

While the chicken finishes, split the hoagie rolls and butter the cut sides. Toast cut-side down on the grill or in a skillet until golden, about 1–2 minutes.

Place a cheese-topped chicken breast on each toasted hoagie roll bottom. Top with 3 slices of chopped or whole bacon and an even portion of the sautéed onions and mushrooms. Sprinkle chopped parsley over the toppings. Close the sandwich with the top roll and press gently.

Slice each sandwich in half if desired and serve immediately while hot. Serve with pickles or a side salad if desired.