Tender, juicy, creamy and crunchy, sweet and salty, this fried chicken sandwich really packs in all the flavors in each and every bite! And guess what? It’s super easy to make to boot! So whacha waitin’ for? I’m hungry, so let’s get at it!
*This is not a sponsored post, just sharing some of my favorite things!
Just like pizza, or anything when you really think about it, a great sandwich starts with a good foundation! My hubby and I keep these on hand at all times! It’s become our go-to for -everything sandwich buns! All the deliciousness of a nice brioche, but without wimping out and getting all soggy and mushy.
Soggy, mushy bottoms are not a good look. For anything!
We have found that these work perfectly for chicken sandwiches, burgers, sloppy joes, well, just about any sandwich you can dream up! (*We found them at our new Aldi! Yep! Way!)
Don’t forget to give your buns some love! Buttered, herbed, and toasted just screams that you take the time to care about what you’re making and who you’re making it for! Make them feel special! (Or just spoil yourself! You deserve it.)
In creating the perfect sandwich (or burger), I always add what I call a “soggy bottom preventer”, a layer of greens!
You can use lettuce (shredded, chopped or whole leaf), baby spinach leaves (as I have done here), or any kind of greens that you prefer such as arugula, romaine, or even a pile of micro greens! It blocks the juices from seeping right into the bottom bun and making it a wet, yucky mess!
Next up, is something that, if you’ve been following my blog, we are totally addicted to…the Aldi Breaded Chicken Breasts! Or, “the red bag” as it’s fondly called by all Aldi lovers! They have been a massive help ever since I got home from the hospital.
9 surgeries and a 5 month long hospital stay has taken a lot of recovery, and I am so grateful for these!
They don’t even look bad frozen! Evenly breaded on both sides with no bald spots!
And they bake up beautifully. Just turn them once and add some cheese and extras at the end, and wah-lah! No mess to clean up either, if you line your baking sheet with foil.
Unless you enjoy doing a sink and counter full of dirty dishes. Then I seriously suggest you seek help. Or better yet, come to my house. I’ll let you do mine!
For these awesome little buggers, I topped the chicken with thinly sliced ham, swiss cheese, and fresh pineapple slices!
*I forgot to take a photo of the sliced honey ham by itself, so just ignore the other items in the photo! But the ham was SO GOOD it deserved to have its picture here, too! We blasted through it making mostly deli-style sandwiches, but wow was it good on this one as well!
It’s a new go-to for the entire summer, I’m sure!
(*Everything pictured below was also found at Aldi.) But you can of course use your own favorite go-to’s!
The honey ham worked perfectly and played nicely with all of the other ingredients. You could also try using Virginia baked and sliced ham, picnic ham, or even just regular boiled ham. Just use your own personal favorite!
On top of the ham, place some nice slices of swiss cheese…
…and some fresh pineapple! Skip the canned!
*This pineapple was on sale at Aldi for $1.29!! Canned just doesn’t EVEN compare to fresh, and you get so little of it in the can. Plus it’s packed in a lot of sugar and sodium. This sandwich has plenty of sodium as it is! This is a special treat, not an every day thing, so go ahead and indulge if you’re allowed!
Pineapples are super easy to slice, too. Just lay it on its side, and slice off the bottom and the top. Stand it up, and slice off the outside following the curve of the pineapple.
Lay it back on its side again, and cut into slices. I then use my smallest biscuit cutter to cut out the center. Done! And to die for delicious!
*Just make sure it’s nice and ripe before cutting into it. If it’s super green and hard as a rock, it isn’t ready yet. Wait until it gives very slightly when squeezed and is turning yellow like above. It’ll be sweet and juicy!
After several ideas for a sauce, condiment or spread to slather on this baby, I finally decided that it had been WAY too long since I had made my homemade Creamy Honey Mustard Salad Dressing and Dip, and it paired beautifully! Even with the pineapple!
Super simple to whip up in just minutes with staples you most likely already have. This Creamy Honey Mustard Salad Dressing also makes a fabulous dip for those summer veggies and salads!
Lastly, just add a little thinly sliced red onion, the dressing, and you’re done!
And if you’re looking for a quick and easy side that requires ZERO work, we have fallen hard for these seasoned fries! OH. MY. GAWD. Another awesome find at – you guessed it – Aldi. Yep! I usually don’t care for frozen fries AT. ALL. But these are as good or better than my homemade with NO MESS. What’s to complain about?
The fries have just a bit of heat, not hot, just a subtle little kick in the back to remind you you’re alive, and to enjoy every single minute of it.
Life is not guaranteed. Eat the cake, -err- in this case, the fries!! (*I bake mine, but you can also fry them.)
One of the most delicious chicken sandwiches I’ve ever made or tasted! You can’t get THIS in any fast food convenient drive-thru! But – psssst! – it’s just as easy to make! Plus, it’ll be hot when you’re ready, and just the way you like it! MINUS the expensive price tag!!
I am crossing my fingers that you give this Hawaiian-Style Chicken Cordon Bleu Sandwich a try! You won’t be disappointed!
Nice to see you again, and be sure to stop by again soon! I have many more already made and waiting to post just for you! Take care, and have a fantastic lunch!
Tender, juicy, salty and sweet, creamy and crunchy, every bite is loaded with wonderful flavors creating sandwich perfection!
- 1 brioche bun, buttered and toasted on a griddle pan
- baby spinach leaves, a handful
- 1 frozen baked breaded chicken breast
- 2 - 4 thin slices cooked deli honey ham
- 1 slice swiss cheese
- 1 slice fresh pineapple, can sub canned
- thinly sliced red onion, to taste
- 1 - 2 Tbl. of my Creamy Honey Mustard Salad Dressing and Dip
- Preheat oven to temperature suggested to bake chicken. Mine is for 400º. Line small baking sheet with foil, spray with non-stick butter-flavored cooking spray.
- When oven is hot, place chicken on prepped baking sheet and place into oven. Set timer for side one. Mine is for 20 minutes
- While side one is baking, slice pineapple and red onion.
- In small bowl, whisk together the ingredients for my Creamy Honey Mustard salad Dressing and Dip. Refrigerate. *Recipe links in blog above.
- Turn chicken to bake for side two. Mine is for 15 - 20 minutes, and I bake for just the 15. When there's about 10 minutes left, remove from oven and top with ham, swiss and pineapple slice. Return to oven to finish baking and cheese has melted.
- While side two is finishing baking, butter insides of bun, and season if you like with dried parsley and garlic powder. Place on hot, flat, griddle pan to toast. When browned, place on plate. Set aside, and top with a handful of baby spinach leaves (or other fresh greens).
- When chicken is done and cheese is melty, remove from oven and place onto prepped bottom bun.
- Top with red onion.
- Smear inside of top bun with the dressing and dip, place on top.
- Dig in and enjoy!